Pecan Tassies
Pecan tassies have a buttery, rich crust and are topped with a gooey, brown sugar filling of crunchy chopped pecans. This is a recipe for mini pecan tassies in mini muffin pans and regular-sized pecan tassies.
Equipment
Ingredients
Crust
- 2 ¼ cups All-Purpose Flour
- 1 cup Butter
- 8 oz Cream Cheese
Pecan Filling
- 2 cups Brown Sugar
- 1 ⅓ cup Chopped Pecans
- 2 Large Eggs
- 1 teaspoon Pure Vanilla Extract
- Dash of Salt
Instructions
Crust
- Preheat oven to 325 degrees Fahrenheit. Grease mini or regular-sized muffin pan and set aside.
- In a stand mixer with the paddle attachment or a large bowl with a hand mixer, add butter, cream cheese, and slowly add in flour. It should form into a ball and not stick to the sides of the mixing bowl once it is well mixed.
Regular-Sized Pecan Tassies
- Roll dough into 1" balls and place each ball into regular-sized muffin pan tins. I find it easiest to use a small cookie scoop to make sure each one is evenly sized. It should be a thin layer like a pie crust.
Mini Pecan Tassies
- Follow all of the above directions for regular-sized, and still form 1" balls, but allow the crusts to be slightly thicker and the sides to
reach the top of each tin.
Pecan Filling
- In another mixing bowl, add eggs, brown sugar, chopped pecans, vanilla, and salt. Mix for only 30 seconds to avoid over-beating the eggs. (See above for more notes about mixing pecan mixture.)
- Spoon pecan mixture into dough in prepared pan. Be sure that no filling overflows the dough as it bakes it to the side of the pan and becomes difficult to take out.
- Bake regular-sized for 24-26 minutes and minis for 22-24 minutes, until crusts are golden brown.
Nutrition
Calories: 200kcalCarbohydrates: 20gProtein: 2gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 6gCholesterol: 36mgSodium: 86mgFiber: 1gSugar: 12g