Pecan tassies have a buttery, rich crust and are topped with a gooey, sweet filling that has crunchy chopped pecans.
Some call them a mini pie, tart, tartlet, or a pastry, but nevertheless, these bite-sized sweets are very addicting!
Why are the pecan tassies turning out puffy?
You may have noticed there are two pins with two different looking pecan tassies. One was flatter and a warmer brown color while the other is actually puffy on top. The puffy top was not how I remembered my mother making these.
The reason for this, I had to find out. I have made pecan tassies before, but it had been quite a while. I dusted off the old recipe card, and a week after making the first batch of pecan tassies I made a second batch. Because the sweet pecan mixture has eggs I knew it had to be related.
The first time I made them I had let the mixer go longer (about 3 minutes) while it mixed the eggs with the brown sugar and pecans. This ended up whipping air in to the eggs and causing a fluffy, yet crunchy top to the pecan tassies. It also made the color of the mixture go lighter.
The second time I made them I gently mixed it together in about 30 seconds and I filled each crust with less filling, hoping to keep them from spilling over too much.
My conclusion? Mixing them less did what I thought it would. BUT I actually prefer the puffy, yet crunchy top. The inside was still gooey like a traditional pecan tassie, but that extra bite of crunchy brown sugar over top of it was the perfect bite.
The choice is yours with how you like your pecan tassies.
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