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.
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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