Classic Pecan Tassies
Submitted by Tifanie522
Buttery cream cheese pastry cups cradle gooey brown sugar pecan filling in these bite-sized Southern tarts, baked with a two-stage method for extra flaky crusts.
YIELD
24 servingsPREP
25 minCOOK
25 minREADY
50 minThese classic pecan tassies are the Southern cookie jar’s answer to pecan pie. Tender cream cheese dough melts on your tongue while the filling delivers that signature sticky-sweet pecan pie experience in two bites. The two-stage baking method keeps the crust pale and tender instead of tough.
Chef Tips
- Press gently: Use your fingertips to press the dough evenly into each cup. Thick spots stay doughy while thin spots burn.
- Don’t overfill: Stop just below the rim. The filling bubbles up as it bakes, and overflow means stuck tassies and a messy pan.
- Cool slightly, then remove: Let them set for a few minutes but don’t wait until completely cool. The caramel filling hardens and glues them to the pan.
Variations
- Add ½ tsp vanilla extract to the filling for extra depth
- Swap half the pecans for chocolate chips for a turtle candy vibe
- Use mini chocolate chips in the bottom of each cup before adding filling for a surprise layer
Ingredients
Directions
- Heat oven to 350℉ (180℃).
Have ready 2 muffin tins with cups that measure about 2 inches across and ⅞ inch deep.
- For crust, beat butter with cream cheese until smooth. Add flour and mix until a dough forms.
Divide into 24 balls.
With your fingers, press each ball into an ungreased muffin cup, taking care to make a smooth, even layer over the bottom and up the sides.
For filling, whisk egg in a medium bowl. Add sugar, butter and salt and mix well.
Spoon about ½ teaspoon chopped pecans into each crust. Add filling so it comes almost to the top of the cups, making sure it doesn’t spill over.
Sprinkle remaining pecans over the top.
- Bake 15 minutes. Reduce oven to 250 degrees F and continue to bake until crust is light brown at the edges, 10 minutes.
Cool.
When muffin tin is cool enough to handle, loosen cups from the sides of the tin and carefully transfer to a wire rack.
Cool to room temperature.
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