Old Fashioned Pecan Tassies Recipe

Introduction

Old Fashioned Pecan Tassies are delightful miniature tarts with a creamy, buttery crust filled with a rich, sweet pecan filling. These bite-sized treats are perfect for holidays or any special occasion when you want a classic Southern dessert.

Ingredients

• 3/4 cup salted butter (room temperature)
• 5 ounces cream cheese (room temperature)
• 1 1/2 cups all-purpose flour
• 1 1/2 cups dark brown sugar
• 2 tablespoons salted butter (melted)
• 2 large eggs
• 1/2 teaspoon maple extract
• 1/2 cup finely chopped pecans
• 36 pecan halves

Instructions

1. Step 1: In a small bowl, use a hand mixer to cream together the room temperature butter and cream cheese until well combined. Add the flour and mix until the dough is smooth.
2. Step 2: Spray three mini muffin pans (36 cups total) with cooking spray. Using a mini cookie scoop, portion the dough into the muffin cups evenly. Refrigerate the dough while preparing the filling.
3. Step 3: In a medium bowl, combine the dark brown sugar, melted butter, eggs, maple extract, and finely chopped pecans. Mix well to create the filling.
4. Step 4: Preheat the oven to 350ºF (175ºC). Remove one pan of dough from the fridge and press the dough on the bottom and up the sides of each muffin cup to form a tart shell. Use the end of a wooden kitchen tool to speed the process, then finish shaping with your fingers. Repeat with remaining pans.
5. Step 5: Fill each dough shell about two-thirds full with the pecan filling to avoid overflow during baking. Place one pecan half on top of each tart.
6. Step 6: Bake the tassies for 18 minutes or until golden brown on top. Allow them to cool slightly before loosening with a small knife and transferring to a cooling rack.

Tips & Variations

• For a richer flavor, toast the pecans lightly before chopping and adding to the filling.
• Substitute maple extract with vanilla extract for a different but delicious taste.
• Ensure the dough stays cold before shaping to make it easier to handle and achieve a flaky texture.

Storage

Store the pecan tassies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat briefly in a warm oven to restore their crispness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared a day in advance and refrigerated until ready to shape and bake. This helps improve the texture and flavor.

What if I don’t have mini muffin pans?

You can use a mini tart pan or even shape the dough by hand on a baking sheet, but baking times and shapes will vary.

Old Fashioned Pecan Tassies Recipe

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★★★★★

4.6 from 115 reviews

• Author: Harry
• Total Time: 38 minutes
• Yield: 36 mini pecan tassies 1x

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Description

Old Fashioned Pecan Tassies are delightful bite-sized tarts with a creamy, buttery crust filled with a rich pecan and brown sugar filling, topped with a whole pecan half. These classic Southern treats offer a perfect balance of sweet and nutty flavors, ideal for holiday gatherings or everyday indulgence.

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Ingredients

Scale 1x2x3x

For the Dough

• 3/4 cup salted butter, room temperature
• 5 ounces cream cheese, room temperature
• 1 1/2 cups all-purpose flour

For the Filling

• 1 1/2 cups dark brown sugar
• 2 tablespoons salted butter, melted
• 2 large eggs
• 1/2 teaspoon maple extract
• 1/2 cup finely chopped pecans
• 36 pecan halves (for topping)

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Instructions

1. Make the dough: In a small bowl, use a hand mixer to cream together the 3/4 cup salted butter and 5 ounces of cream cheese until well combined and smooth. Gradually add 1 1/2 cups of all-purpose flour and mix until the dough is smooth and holds together.
2. Prepare muffin pans: Spray three mini muffin pans (totaling 36 tart cavities) thoroughly with cooking spray. Using a mini cookie scoop, portion the dough evenly into the muffin cups, dividing the dough among all 36 cups. Place the filled pans in the refrigerator to chill while you prepare the filling.
3. Make the filling: In a medium bowl, combine 1 1/2 cups dark brown sugar, 2 tablespoons melted salted butter, 2 large eggs, 1/2 teaspoon maple extract, and 1/2 cup finely chopped pecans. Mix well until the filling is smooth and well incorporated.
4. Preheat the oven: Set your oven to 350ºF (175ºC) to preheat while assembling the tassies.
5. Shape the dough cups: After chilling for about 15 minutes, remove one muffin pan from the refrigerator. Using your fingers or the end of a wooden kitchen tool, press and shape the dough evenly along the bottom and up the sides of each muffin cavity to form small cups. Repeat this process with the remaining pans, working one at a time to maintain dough chill.
6. Fill the cups: Fill each dough shell about two-thirds full with the prepared pecan filling, making sure not to overfill as the filling will rise slightly during baking. Place one whole pecan half on top of each filled cup as a garnish.
7. Bake the tassies: Place the filled muffin pans in the preheated oven and bake for approximately 18 minutes or until the tarts turn a golden brown color on top.
8. Cool and remove: Allow the tassies to cool in the pans for a few minutes, then gently loosen each tart with a small knife around the edges and transfer them carefully to a cooling rack to cool completely before serving.

Notes

• Room temperature butter and cream cheese ensure a smooth dough texture.
• Chilling the dough before filling helps prevent shrinking during baking.
• Using mini muffin pans allows for perfect bite-sized tassies.
• Be careful not to overfill the shells to avoid spillage during baking.
• Cool completely before removal to keep tassies intact.
• These tassies can be stored in an airtight container at room temperature for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Southern American

Keywords: Pecan tassies, mini pecan tarts, pecan dessert, Southern dessert, bite-sized tarts, holiday treats