Pecan Tassies are a cute name for a bite sized pecan pie . These tarts have a flaky crust and gooey filling with a crunchy pecan top. These little gems are a southern tradition and usually served right along with the cookies.  Even though they look and taste like their larger counter part they do have some differences. The first thing is the crust is more dense and crumbles like a cookie , but almost has a richness to it. The filling is gooey but is made with brown sugar instead of a corn syrup.

Growing up in southern Louisiana these little bite sized treats were very common during the holidays.  I still use the recipe my mother gave me and we made several batches of these for our treat baskets that were given to family and friends .  My mother would store these in large glass pickle jars we saved all year and she would hide most of them so my oldest brother wouldn’t eat them all . Back then these took hours to make and form the dough in the mini muffin pans . Then when I was a teenager someone introduced my mother to Tart Tamper and our lives changed forever. We could make 100’s in no time ! When I got married in 1999 I was gifted a tart tamp at my shower and I remember being so excited , I still use the same one to this day.

Equipment needed:

• Mixing bowls
• Hand Mixer 
• cookie scoop
• Tart Tamper
• mini muffin pan
• wire whisk

Let’s Make Pecan Tassies !

With an mixer cream together the cream cheese and butter until smooth and creamy. Add a little flour at a time and all of it is incorporated. Cover and place in the fridge for about 45 minutes to a hour. The dough is a little easier to work with if it is slightly chilled but I have skipped this step.

Once the dough is slightly chilled gather your equipment and preheat the oven to 350 degrees.

With a cookie scoop or spoon scoop out a small portion of dough and roll into a ball. Place the ball into the muffin well. Dip the small end of the tart tamper into a little flour and press the ball down until the tamp feels like it is close to the bottom of the well. Carefully lift the tamp straight up and the dough should release it. Repeat this until all of the wells are full.

Once your mini muffin pan is ready mix the pecan filling.

Make the Pecan Filling!!

Whisk together eggs , butter and vinegar until nice and frothy. Whisk in brown sugar and then fold in pecans.

With a teaspoon fill the tarts a little over three quarters of the way full. Be careful not to overload these or the will overflow in the baking process. In the picture above they are slightly too full. Bake in a preheated 350 degree oven for 25-30 minutes. Cool for 10 minutes and remove from the pan and cool on a cooling rack

If you enjoy these check out another Southern tradition Sweet Potato Pie.

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Pecan Tassies

Pecan Tassies are a cute name for a bite sized pecan pie . These tarts have a flaky crust and gooey filling with a crunchy pecan top. 

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American/Southern

Servings 24

Calories

Ingredients

  

1x2x3x

Crust

• 6 oz cream cheese-room temperature
• 1 cup of butter -room temperature
• 2 cups all purpuse flour

Pecan Filling

• 2 eggs
• 2 Tablespoons Butter-Room temperature
• 1 teaspoon vinegar
• 3/4 cup light brown sugar
• 1 cup finely chopped pecans -measured after chopping

Instructions

 

Prepare the Crust

• With an mixer cream together the cream cheese and butter until smooth and creamy
• Add a little flour at a time and all of it is incorporated
• Cover and place in the fridge for about 45 minutes to a hour(The dough is a little easier to work with if it is slightly chilled)

Prepare the Pecan filling

• Whisk together eggs , butter and vinegar until nice and frothy
• Whisk in brown sugar
• Fold in pecans

Making the Pecan Tassies

• With a cookie scoop or spoon scoop out a small portion of dough and roll into a ball
• Place the ball into the muffin well
• Dip the small end of the tart tamper into a little flour and press the ball down until the tamp feels like it is close to the bottom of the well
• Carefully lift the tamp straight up and the dough should release it
• Repeat this until all of the wells are full
• Fill the tarts with about a 1-2 teaspoons of filling -see notes
• Bake in a 350 degree oven for 25-30 minutes
• Cool for 10 minutes and remove from the pan and cool on a cooling rack

Notes

Be careful not to over fill the tarts . The filling should be right below top they will rise in baking but if they over flow it is difficult to remove these from the pan. If they overflow run a sharp knife around the edges . 

These freeze great! Store them in a sealed container and when ready to serve take them out and defrost over night at room temperature 

Keyword mini pecan pies, mini pecan tarts, pecan tassies, southern desserts, tiny pecan pies

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