Description
Delight in these bite-sized pecan tassies—mini pecan pies with a buttery, flaky crust and a gooey, nutty filling. Perfect for holidays, parties, or gifting, these elegant treats are sure to impress.
Ingredients
For the Crust:
1/2 cup (115 g) unsalted butter, softened
3 oz (85 g) cream cheese, softened
1 cup (125 g) all-purpose flour
For the Filling:
1 large egg
3/4 cup (150 g) packed brown sugar
1 tbsp unsalted butter, melted
1 tsp vanilla extract
1/4 tsp salt
1/2 cup (60 g) chopped pecans
Instructions
1. Prepare the Crust:
- Beat butter and cream cheese in a mixing bowl until smooth.
- Gradually add flour and mix until a soft dough forms.
- Wrap in plastic wrap and refrigerate for 30 minutes.
2. Preheat the Oven:
- Preheat oven to 350°F (175°C).
- Grease a mini muffin tin.
3. Shape the Crust:
- Divide chilled dough into 24 equal pieces.
- Roll each piece into a ball and press into the mini muffin tin to form a cup shape.
4. Make the Filling:
- In a medium bowl, whisk egg, brown sugar, melted butter, vanilla extract, and salt until smooth.
5. Assemble the Tassies:
- Add chopped pecans to each crust-lined cavity.
- Fill with the brown sugar mixture, about 2/3 full.
6. Bake:
- Bake for 20-25 minutes, until filling is set and crust is golden brown.
- Cool for 10 minutes in the pan before transferring to a wire rack.
Notes
Variations: Add mini chocolate chips, use different nuts like walnuts or almonds, or substitute with gluten-free flour for dietary needs.
Storage: Store at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for 3 months. Reheat at 300°F for 5 minutes if desired.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 pecan tassies
