Pecan Tassies

5 from 2 votes

These Pecan Tassies are little bites of heaven and always a hit for the Holidays! Melt-in-your-mouth mini pecan pies with a buttery cream cheese crust and a sweet, rich pecan filling.

Prep Time20

Cook Time20

Chill Time30

Total Time1 10

Course: Dessert

Cuisine: cookies

Keyword: Pecan Tassies

Servings: pieces

Calories: 127kcal

Author: Jill

Ingredients

½ cup unsalted butter room temperature, divided
4 oz. cream cheese room temperature
1 ¼ cups flour
¾ cup chopped pecans divided
¾ cup brown sugar packed
1 large egg
2 teaspoons vanilla extract
⅛ teaspoon salt

Instructions

Mix together in a medium bowl, 7 tablespoons of butter and cream cheese until smooth. Add flour and mix until a dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 325 degrees. Grease a mini muffin pan.
Divide dough into 24 pieces, a little less than a tablespoon each. Roll into a ball and place into muffin tin. Press dough evenly to cover the bottom and sides forming a cup.
In a medium mixing bowl, whisk together brown sugar, egg, 1 tablespoon melted butter, vanilla, and salt.
Reserve 3 tablespoons of pecans and stir in remaining pecans into sugar egg mixture.
Spoon a teaspoon of pecan mix into each muffin cup. Sprinkle with reserved pecans.
Bake for 20-22 minutes, until the pastry starts to turn golden brown and the center is set.
Cool in the pan on a cooling rack for 10 minutes. Then remove from the pan to the cooling rack to cool completely.

Notes

Dough can be made and refrigerated up to 3 days before use.
Store in an airtight container on the counter for up to 7 days or 2 weeks in the refrigerator.
Be sure to press the dough close to the top of the muffin tin or there won’t be enough dough to hold the filling.
A tart tamper was used for this recipe, but a round handle of a wooden spoon will work, or just your fingers.

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