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Description
Pecan Tassies are delightful bite-sized pecan pies with a rich, buttery crust and a sweet, nutty filling. Perfect for holidays and special occasions, these mini tarts offer a taste of Southern comfort in every bite.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3 ounces cream cheese, softened
- 1 cup chopped pecans
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease mini muffin tins.
- In a medium bowl, whisk together the flour and 1/4 teaspoon salt.
- In a separate bowl, cream together the softened butter and cream cheese until smooth.
- Gradually add the flour mixture to the butter and cream cheese mixture, mixing until just combined.
- Press about 1 tablespoon of dough into each mini muffin cup, forming a tart shell.
- In another bowl, combine the chopped pecans, brown sugar, egg, vanilla extract, and 1/4 teaspoon salt. Stir until well mixed.
- Spoon the pecan filling into each tart shell.
- Bake for 20-25 minutes, or until the crust is golden brown and the filling is set.
- Let the pecan tassies cool in the muffin tins for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a smoother crust, ensure your butter and cream cheese are fully softened.
- You can toast the pecans lightly before chopping for a deeper flavor.
- These tassies can be stored in an airtight container at room temperature for up to 3 days.
- Add a pinch of cinnamon to the filling for extra warmth.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 tassie
- Calories: approx. 150
- Sugar: approx. 8g
- Sodium: approx. 40mg
- Fat: approx. 10g
- Saturated Fat: approx. 4g
- Unsaturated Fat: approx. 6g
- Trans Fat: 0g
- Carbohydrates: approx. 14g
- Fiber: approx. 1g
- Protein: approx. 2g
- Cholesterol: approx. 20mg