Is it Thanksgiving morning, the aroma of turkey is just starting to waft through the house, and nestled amongst the pies and dinner rolls are these adorable little pecan tassies. Isn’t pecan pie as delicious as pumpkin pie? The buttery, flaky crust just melts, and the filling? Oh, the filling is a symphony of sweet, nutty, and slightly caramel-y goodness. If you love pecan pie but are sometimes intimidated by making a whole one, then this Pecan Tassies Recipe is Your New best friend!
What is a pecan tassy?
Think of pecan tassies as individual servings of pure happiness! “Tassie” is just an older word for a small cup or tart, and that’s exactly what these are: Pecans. The crust is a bit more crumbly than a pecan pie, but it’s essentially a miniature pecan pie. What is a party in your mouth? I always thought they were so fancy when I was little, but the truth is, they’re way simpler than baking a full-sized pie. Seriously, don’t be intimidated – you’ve got this!
How do I make Pecan Tassies?
Quick Overview
How do I make these little gems? The Cream Cheese crust is a game-changer because it’s so tender and flaky. The beauty of this Pecan Tassies Recipe is that it’s very forgiving. Don’t stress about making them perfect. Even imperfect tassies taste amazing!
Ingredients
How do you make a cream cheese crust?
* 4 ounces cream cheese, softened (make sure it’s *really* soft for easy mixing!) * 1 cup (2 sticks) unsalted butter, softened (super important that it’s soft! ) * 1 cup all-purpose flour (I sometimes use half Whole Wheat for a nuttier flavor)
For the Pecan Filling:
* 1 large egg, lightly beaten * 3/4 cup packed light brown sugar (dark brown works too for a more intense caramel flavor) * 1 tablespoon unsalted butter, melted * 1 teaspoon Vanilla Extract (don’t overdo it) What is the best stuff to skimp on? ) * 1/4 teaspoon salt (balances the sweetness) * 1 cup chopped pecans (I like to toast mine lightly for extra flavor)
For the Optional Glaze:
* 1/2 cup powdered sugar * 1-2 tablespoons milk (or cream for extra richness) * 1/4 teaspoon Vanilla Extract (optional, but adds a nice touch)
How do I follow step by step
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). This temperature is crucial for getting the crust just right. Grease a muffin tin really well. I’ve had disasters when I skipped this step! I like the slightly browned edges you get from greasing the tin directly.
Step 2: Make the Cream Cheese Crust
In a medium bowl, beat together the Cream Cheese and butter until smooth and creamy. This is where having really soft ingredients makes a difference! Is it okay if there is a streak of cream cheese in the crust?
Step 3: Chill the Dough
Is it safe to wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes? I’ve tried skipping this step before, and the results were… not pretty.
Step 4: Prepare the Filling
While the dough is chilling, prepare the filling. In a separate bowl, whisk together the egg, brown sugar, vanilla extract, and salt until well combined. Stir in the chopped pecans.
Step 5: Assemble the Tassies
On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use a cookie cutter or knife to cut out circles slightly larger than the muffin tin cups. Gently press each circle into a muffin tin cup, making sure the dough comes up the sides. I use the back of a spoon to gently press it in. Don’t worry if they’re not perfect; rustic is charming!
Step 6: Fill and Bake
Do not overfill the muffin cups, or the filling will bubble. Spoon about 1-2 teaspoons of the pecan filling into each dough lined muffin cup. Bake for 20-25 minutes, or until the crust is lightly golden brown and the filling is set. Keep a close eye on them; ovens vary.
Step 7: Cool and Glaze (Optional)
Let the pecan tassies cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. If you’re making the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled tassies. I like to wait until they’re completely cool before glazing so the glaze doesn’t melt.
Step 8: Serve and Enjoy
Serve the pecan tassies at room temperature and watch them disappear! These are best enjoyed fresh, but they can be stored in an airtight container at room temperature for a few days (if they last that long!).
What should I serve it with?
What are the best Pecan Tassies to serve on their own?For Breakfast:What is the best way to start the day with a warm tassie and a cup of black coffee? I like to arrange them on a small plate with a dusting of powdered sugar for a pretty presentation.For Brunch:What are some of the best brunch appetizers you’ve ever had? For a more elegant plating, try arranging them on a tiered serving platter.As Dessert:After a satisfying dinner, these pecan tassies make a delightful dessert. Serve them with a scoop of vanilla Ice Cream or a dollop of whipped cream. A drizzle of caramel sauce adds an extra touch of decadence.For Cozy Snacks:Sometimes you just need a little something sweet to enjoy with your afternoon tea or coffee. These tassies are perfect for that! I love to curl up on the couch with a good book and a couple of these little treats. They’re also great for packing in lunchboxes or taking on picnics.
What are some tips for perfecting pecan tassies?
How do I make Pecan Tassies?Cream Cheese & Butter Prep: What are some of the Best Cream Cheese & butterIf cream cheese and butter are softened, they won’t mix properly, and you’ll end up with lumpy dough. I usually take them out of the fridge an hour or two before I bake, depending on the weather.Mixing Advice:Do not overmix the dough. Overmixing develops gluten in the flour, which will result in a tough crust. Mix just until the ingredients are combined, and stop. If there are a few streaks of cream cheese, they’ll disappear during baking.Pecan Toasting:How do you toast pecans before adding them to the filling? If you have a 350°F oven, spread them out on a baking sheet and toast them for about 5-7 minutes, or until they’re fragrant and lightly golden. Watch closely, as they can burn easily.Ingredient Swaps: If you don’t have light brown sugar, you can use dark brown sugar for a richer, more caramel-like flavor. You can also substitute walnuts for pecans, although I personally prefer the taste of pecans. If you’re feeling adventurous, try adding a tablespoon of bourbon to the filling for a boozy kick.
Baking Tips:If you’re baking tassies, keep a close eye on them. Ovens can vary, and you don’t want to overbake them. The crust should be lightly golden brown, and the filling should be set. If the crust starts to brown too quickly, you can tent the muffin tin with foil.Glaze Variations:The glaze is optional, but it adds a nice touch of sweetness and visual appeal. You can customize the glaze by adding different extracts, such as almond or maple. For a thicker glaze, use less milk. For a thinner glaze, use more milk.
What are some Storing and Reheating Tips?
What is the best way to store Pecan Tassies?Room Temperature: Store the tassies in an airtight container at room temperature for up to 2 days. Make sure they’re completely cool before storing them.
Refrigerator Storage: What is the For longer storage, you can refrigerate the tassies in an airtight container for up to 5 days. The crust may soften slightly in the refrigerator.
How do you use a freezerCan you freeze these tassies for up to 2 months? Is it safe to thaw them in the refrigerator overnight?What is Glaze Timing Advice?If you plan to freeze tassies, it’s best to wait to glaze them until they’ve been thawed. The glaze can become sticky and unsightly if frozen.
What are the most frequently asked questions on Quora
Final Thoughts
What is your favorite pecan tassies recipe? What is the best part about baking for a holiday gathering, a potluck, or just a cozy night in? What are some of my favorite pie recipes? What is your favorite recipe and why?
Pecan Tassies Recipe: 5 Secrets for Perfect Mini Pies Every Time!
Ingredients
Main Ingredients
- 1.5 cups All-purpose flour
- 0.5 cup Unsalted butter cold and cubed
- 3 oz Cream cheese cold and cubed
- 0.25 teaspoon Salt
- 1 tablespoon Ice water
- 1 large Egg
- 0.75 cup Brown sugar packed
- 0.25 cup Unsalted butter melted
- 1 teaspoon Vanilla extract
- 0.5 cup Pecans chopped
Instructions
Preparation Steps
- In a food processor, combine the flour and salt. Pulse to combine. Add the cold butter and cream cheese, pulsing until the mixture resembles coarse crumbs. Add the ice water and pulse until the dough just comes together. Divide the dough in half, flatten into disks, wrap with plastic wrap, and chill for at least 30 minutes.
- Preheat oven to 350°F (175°C). Grease or spray a 24-cup mini muffin tin. In a medium bowl, whisk together the egg, brown sugar, melted butter, and vanilla extract. Stir in the pecans.
- On a lightly floured surface, roll out one disk of dough to about 1/8-inch thickness. Use a 2 1/2-inch round cookie cutter or the rim of a glass to cut out circles. Gently press each circle into a muffin cup. Repeat with the remaining dough.
- Fill each muffin cup with about 1 tablespoon of the pecan filling. Bake for 20-25 minutes, or until the crust is golden brown and the filling is set. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Notes
Featured Comments
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