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Pecan tassies on a white plate, showing their golden pastry shells and pecan filling.

Pecan Tassies Recipe

Amelia MapstoneAmelia Mapstone
Treat yourself to classic Pecan Tassies! This bite-sized dessert recipe features a buttery crust, rich brown sugar filling, and toasted pecans.
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 1 hour 40 minutes
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 48
Calories 96 kcal

Ingredients
  

For The Tart Shells:

  • 8 ounces unsalted butter softened
  • 6 ounces cream cheese softened
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour (can add up to 1/4 cup more if needed)

For The Filling:

  • 1 1/2 cups firmly packed brown sugar
  • 2 large eggs at room temperature
  • 2 tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 1/2 cups chopped toasted pecans

Instructions
 

  • Preheat your oven to 350°F. Lightly grease non-stick mini muffin pans.
    Greased mini muffin pan for Pecan Tassies.
  • In a bowl, beat the softened butter, cream cheese, and vanilla until smooth. Gradually add the all-purpose flour and mix until a soft dough forms. If the dough is much too sticky to work with, you can add up to 1/4 cup more flour. The amount of flour needed may vary depending on the brand of cream cheese used.
    Pecan Tassies dough forming in a glass bowl.
  • Cover the dough with plastic wrap and refrigerate for about 30 minutes so it can firm up. Divide the dough into 48 equal pieces. Press each piece into the mini muffin cups to form tart shells that line the bottom and sides. Place the pan in the refrigerator and chill for about 1 hour.
    Pressing dough into mini muffin cups to form tart shells for Pecan Tassies.
  • In a separate bowl, whisk together the brown sugar, eggs, melted butter, vanilla extract, and salt. Stir in the chopped toasted pecans.
    Pecan tassie filling with brown sugar and chopped pecans.
  • Spoon the filling into each chilled tart shell, filling it 3/4 full. Be careful not to overfill, as it will spill over and stick to the pan.
    Pecan Tassies filling spooned into mini tart shells.
  • Bake in the preheated oven for 20-25 minutes until the filling is set. Allow the tassies to cool in the pan for about 10 minutes before transferring them to a cooling rack.
    Pecan tassies cooling on a wire rack.

Nutrition

Calories: 96kcalCarbohydrates: 5gProtein: 1gFat: 8gSaturated Fat: 4gSodium: 20mgFiber: 0.5g
Keyword Pecan Tassies
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