These homemade Pecan Tassies are sweet bite-sized pies with a buttery and flaky crust and a golden caramel-pecan filling. Take one bite and you will see what I am talking about. The dough that surrounds the filling is made out of a simple blend of butter, cream cheese, and flour. Because there is no sugar in the dough it is entirely savory, buttery, nutty, and slightly tangy from the cream cheese and the golden pecan filling is a scrumptious mix of butter, brown sugar, vanilla, and toasted pecans.
Prep: 25 mins
Chilling: 1 hr
Cooking: 25-30 mins
Cooling: 5-10 mins
Total: 1 hr 65 mins
Yield: 24 tassies
- Simple food chopper or food processor
- Hand mixer or stand mixer with a paddle attachment
- Large baking sheet
- Silicon spatula
- offset spatula
- Plastic wrap
- Large mixing bowl
- Two 12-cup mini muffin pans or a 24-cup mini muffin pan
- A tablespoon-sized cookie scoop
- Cooling wire racks
- 1/2 cup unsalted butter, softened at room temperature
- 3 ounces cream cheese, softened at room temperature (Do not leave unrefrigerated for more than 2 hours)
- 1 cup sifted all-purpose flour
- 3/4 cup chopped pecans
- 1 large egg, at room temperature
- 3/4 cup light brown sugar, packed
- 1 tablespoon unsalted butter, melted
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon fine salt
Making Dough for the Crust
- In the bowl of the electric mixer fitted with a paddle attachment, beat together the butter and cream cheese until light and fluffy, 2 to 3 minutes.
- Add the flour gradually to the mixer and mix on low until incorporated, scraping down the sides of the bowl as needed.
- Use your hands to press the dough into a solid mass. Wrap with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350°F.
- To toast Pecans, place chopped pecans in a large baking sheet. Roast in the oven until the pecans have a nutty aroma and are lightly toasted, 5 to 6 minutes. Remove and set aside to cool.
- Once cooled, place pecans in a food processor and process until finely ground or the texture of coarse cornmeal, 15 to 30 seconds. Set aside.
- To make filling, in a large bowl, whisk together egg, sugar, butter, vanilla, and salt until sugar is dissolved and mixture is homogenous. Set aside.
Making the Pecan Tassies
- Remove dough from refrigerator.
- Using a tablespoon-sized cookie scoop, scoop 1 tablespoon of dough into each muffin cup. Use your fingers to evenly press dough into the bottom and up the sides of each muffin cup.
- Place 1/2 teaspoon of the toasted ground pecans in each of the muffin cups.
- Carefully spoon or pour filling over pecans to come about two-thirds up the sides of each crust.
- Top each tassie dough shell with toasted ground pecans.
- Bake until the filling has puffed, and the pastry has lightly browned, 25 to 30 minutes.
- Remove the pecan tassies from the oven and allow to cool on wire racks for 10 minutes before removing from pans.
- Remove from pans to wire racks using an offset spatula. (Note: You may need to run a knife around the edge of the tassie to loosen it. Sometimes the filling cooks over the top of the dough and make the edges of the pan sticky.)
- Once the tassies are completely cooled, they can be stored in an airtight container for up to 10 days, or place in a sealed plastic container, using parchment paper to separate the layers and freeze for up to 2 months. Allow tassies to thaw at room temperature.