There’s just something magical about Pecan Tassies — those charming little bites of flaky pastry filled with a caramelized, nut-studded center. Imagine all the sweet nostalgia of Southern pecan pie, but in an adorable, poppable package made for sharing at holidays and family gatherings. These tender, buttery tarts combine rich brown sugar, luscious pecans, and a hint of vanilla, making each mouthful irresistibly gooey. Whether you’re bringing them to a cookie swap or sneaking one for yourself with a mug of coffee, Pecan Tassies truly are a bite-sized treat that never fails to impress.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Pecan Tassies lies in their simplicity — each ingredient is a humble but crucial player in creating that signature taste and texture. From the creamy tang of cream cheese in the crust to the rich pecan filling, you’ll be amazed at how a handful of pantry staples transforms into something so memorable.
- All-purpose flour: The backbone of the pastry, it provides structure and lets the buttery flavors shine through.
- Unsalted butter (softened): Gives both the crust and the filling their melt-in-your-mouth richness, so make sure it’s nice and soft for easy mixing.
- Cream cheese (softened): Adds tang and tenderness to the pastry shell, making it extra flaky and flavorful.
- Egg: Binds the filling together and gives it that custardy, gooey texture.
- Brown sugar (packed): Lends a deep caramel note and sweetness that pairs perfectly with toasted pecans.
- Melted butter: Enhances the filling, adding silkiness and even more flavor.
- Vanilla extract: Just a teaspoon elevates the whole batch with warmth and aroma.
- Finely chopped pecans: The star of the show — for best flavor, toast them lightly beforehand if you have time!
- Pinch of salt: Balances the sweetness and brings out the complex flavors of the nuts and brown sugar.
- Powdered sugar (optional): A delicate dusting on top makes these little pies look especially festive and inviting.
How to Make Pecan Tassies
Step 1: Make the Cream Cheese Dough
Start by combining the all-purpose flour, softened butter, and cream cheese in a medium bowl. Use an electric mixer or a sturdy spatula to mix everything together until a soft, cohesive dough forms. This crust is wonderfully forgiving — don’t worry if it feels a bit sticky, as chilling will firm it up perfectly for shaping. Once combined, form the dough into a ball, wrap tightly in plastic wrap, and let it chill in the refrigerator for 1 hour. This patience pays off with a supremely flaky shell!
Step 2: Prepare the Mini Muffin Tin
When the dough is chilled and ready, preheat your oven to 350°F (175°C). Gently divide the dough into 24 equal pieces, rolling them into balls. Press each one into the bottom and up the sides of a mini muffin tin to create tiny pastry cups. Aim for an even thickness, taking care not to leave holes in the pastry — this will create perfect pockets for the pecan filling to nestle.
Step 3: Whisk the Filling
In a separate bowl, add the egg, brown sugar, melted butter, vanilla extract, and a pinch of salt. Whisk it all together until smooth and creamy. Next, stir in the finely chopped pecans, making sure they’re evenly distributed so everyone gets plenty of nutty goodness in every bite.
Step 4: Fill and Bake
Using a spoon, carefully fill each pastry shell with about one tablespoon of pecan filling, being sure not to overfill or spill over the edges. Slide your tray into the oven and bake for 20 to 25 minutes, until the crust turns golden and the centers are beautifully set. The aroma will be enough to draw a crowd to your kitchen!
Step 5: Cool and Finish
Once done, let the Pecan Tassies cool in the pan for about 10 minutes. This helps the filling firm up, making removal much easier. Gently transfer each tassie to a wire rack to cool completely (use a butter knife to loosen edges if any want to stick). If you’re feeling fancy, dust them with a little powdered sugar before serving for a sweet, snowy finish.
How to Serve Pecan Tassies
Garnishes
A classic sprinkle of powdered sugar is all you need to give these Pecan Tassies a bakery-ready look, but you can really jazz them up with a tiny dollop of whipped cream or a single pecan half perched on top. A light drizzle of caramel would make things extra decadent for special occasions.
Side Dishes
These mini pecan pies are a gorgeous addition to dessert platters, especially when paired with fresh seasonal fruit, a fruit compote, or a scoop of vanilla ice cream. For a coffee hour treat, try them alongside a strong cup of espresso or spiced tea — they’re the perfect complement!
Creative Ways to Present
Show off your Pecan Tassies on a tiered cake stand with other small treats, or tuck them into festive paper cups for a holiday cookie exchange. They also make delightful edible gifts when wrapped in pretty boxes or packed into jars with a ribbon. Don’t be surprised if they’re the first to disappear!
Make Ahead and Storage
Storing Leftovers
Pecan Tassies keep beautifully at room temperature for up to 3 days when stored in an airtight container. Their flavor actually develops overnight, so they’re ideal for making ahead and enjoying throughout the week with a little afternoon coffee break.
Freezing
To make these treats even more convenient, freeze fully baked and cooled Pecan Tassies in a single layer on a tray, then transfer to a freezer-safe bag or container. They’ll keep well for up to 2 months, making them perfect for planning ahead for holidays or last-minute visitors.
Reheating
When you’re ready to enjoy from frozen, just let the tassies thaw at room temperature for about 30 minutes. If you want that just-baked warmth, pop them in a 300°F oven for 5 minutes, and they’ll taste freshly made — the pastry will crisp up beautifully while the filling stays soft and rich.
FAQs
Do I need to toast the pecans before using them?
Toasting the pecans isn’t required, but it does bring out a deeper, roastier flavor that really complements the brown sugar filling. If you have a few extra minutes, spread the chopped pecans on a baking sheet and toast them in a 350°F oven for about 5 minutes, just until fragrant.
Can I make Pecan Tassies in advance for a party?
Absolutely! In fact, Pecan Tassies are the ultimate make-ahead dessert. They can be baked a couple of days ahead and stored in an airtight container until serving — in fact, their flavor deepens as they sit, making them even more irresistible.
What’s the best way to remove Pecan Tassies from the mini muffin tin?
Let the tassies cool for about 10 minutes in the pan so the crust can firm up, then use a thin knife or offset spatula to gently loosen and lift them out. If you used nonstick spray or butter in your tin, they should pop right out without fuss.
Can I substitute walnuts or other nuts?
While pecans are traditional, you can absolutely try this recipe with other nuts like walnuts, almonds, or even a mix. Just be sure to chop them finely so the filling holds together and distributes nicely in the little shells.
Why is my crust tough or crumbly?
A tough crust typically means the dough was over-mixed or too much flour was added. For a tender pastry, mix the dough just until combined and be careful not to add extra flour when shaping. Letting the dough chill also helps prevent crumbly results.
Final Thoughts
If you’ve never tried making Pecan Tassies at home, you’re truly in for a treat. With their rich filling, flaky crust, and bite-sized charm, these little pies are guaranteed to become a staple at gatherings and celebrations. Give them a go — sharing homemade Pecan Tassies is a delicious way to make sweet memories with friends and family.
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Pecan Tassies Recipe
- Total Time: 1 hour 45 minutes
- Yield: 24 tassies 1x
- Diet: Vegetarian
Description
These Pecan Tassies are delightful bite-sized desserts that are perfect for the holiday season. A buttery crust holds a sweet and nutty pecan filling, making each tassie a little piece of heaven.
Ingredients
Dough:
- 1 cup all-purpose flour
- ½ cup unsalted butter, softened
- 3 oz cream cheese, softened
Filling:
- 1 egg
- ¾ cup brown sugar, packed
- 1 tablespoon unsalted butter, melted
- 1 teaspoon vanilla extract
- ⅔ cup finely chopped pecans
- pinch of salt
- optional: powdered sugar for dusting
Instructions
- Dough: In a medium bowl, combine flour, softened butter, and cream cheese. Shape into a ball, wrap in plastic wrap, and refrigerate for 1 hour.
- Preparation: Preheat the oven to 350°F (175°C). Divide chilled dough into 24 pieces and press into a mini muffin tin to form shells.
- Filling: Whisk together egg, brown sugar, melted butter, vanilla, and salt. Stir in pecans. Spoon filling into pastry shells.
- Baking: Bake for 20–25 minutes until golden. Cool in pan for 10 minutes, then transfer to a wire rack.
- Finishing: Dust with powdered sugar if desired.
Notes
- Pecan tassies can be stored at room temperature for up to 3 days or frozen.
- To enhance flavor, toast the pecans before adding them to the filling.
- Prep Time: 20 minutes (plus 1 hour chilling)
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tassie
- Calories: 120
- Sugar: 8g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
