Okay, friends, let me tell you about these pecan tassies. They’re like miniature pecan pies, but honestly? I think they’re even better. They’re perfectly portioned, so you don’t feel *quite* as guilty when you eat three (or four!). My grandma used to make them every Christmas, and the buttery, nutty smell wafting from the oven is pure nostalgia for me. If you love the rich, sweet flavor of Pecan Pie but are looking for something a bit more manageable, this pecan tassies recipe is calling your name. It’s surprisingly easy, and they’re always a crowd-pleaser!
What is a pecan tass
So, what *are* pecan tassies exactly? Think of them as the adorable, bite-sized cousins of pecan pie. They’re essentially miniature tarts filled with a sweet, nutty, and buttery pecan mixture. “Tassie” itself is an old-fashioned word for a small cup or tart, which perfectly describes these little gems. It’s essentially a miniature pecan pie, without all the fuss of a full pie crust. The crust is usually a simple Cream Cheese dough, which is what makes them so tender and melt-in-your-mouth delicious. They’re a classic Southern treat, perfect for holidays, potlucks, or just when you need a little something sweet. I always keep the ingredients on hand because they are pretty quick to make!
Why you’ll love this recipe?
Oh, where do I even begin? There are SO many reasons to fall in love with this pecan tassies recipe. First and foremost, the flavor is incredible. You get that rich, buttery, pecan-y goodness in every single bite. It’s the perfect balance of sweet and nutty, with a hint of vanilla that just elevates everything. But beyond the taste, the simplicity of this recipe is a huge win. The Cream Cheese crust comes together in minutes, and the filling is even easier. Honestly, if you can stir, you can make these! I’ve even gotten my kids involved in making them, and they love helping to fill the little tassies.
I love this recipe. It’s surprisingly easy to make.cost-effective. Pecans can be a little pricey, sure, but you don’t need to buy dozens for each tassie. What are some pantry staples that most people already have on hand? And finally, they’re incredibly amazingly beautifulversatile! You can serve them for breakfast with coffee, as an elegant dessert after dinner, or just as a little afternoon treat. They’re also fantastic for gifting – I always make a batch to share with neighbors and friends during the holidays. What I love most about this recipe is that it always brings a smile to people’s faces. There’s just something so comforting and satisfying about these little pecan tassies. They remind me of my grandma, and that makes them even more special. I actually prefer them to Pecan Pie, if I’m being totally honest – you don’t need a fork!
How do I make Pecan Tassies?
Quick Overview
Making these pecan tassies is much easier than you might think! Basically, you’ll whip up a simple Cream Cheese dough, press it into mini muffin tins, mix together the pecan filling, spoon it into the prepared cups, and bake until golden brown. It’s all about creating a delightful balance of buttery crust and sweet, nutty filling. The best part? The whole process is incredibly forgiving, so even if you’re not a seasoned baker, you can totally nail this!
Ingredients
For the Crust:
8 ounces Cream Cheese, softened – Make sure it’s *really* softened or you’ll end up with lumps!
1 cup (2 sticks) unsalted butter – Again, softened is key. Cold butter will make the dough tough.
2 cups all-purpose flour – I’ve tried this with gluten-free flour, and it works surprisingly well! Just use a 1:1 substitute.
For the Filling:
1 cup packed light Brown Sugar – Dark brown gives a richer molasses flavor.
1 large egg, lightly beaten – Make sure it’s room temperature so it incorporates easily.
2 tablespoons unsalted butter, melted – Adds a little extra richness to the filling.
1 teaspoon vanilla extract – Don’t skimp on the vanilla! It really enhances the flavor.
1/4 teaspoon salt – Balances the sweetness.
1 cup chopped pecans – You can use pear halves or pieces, whatever you prefer. What are the best toasted pecans?
For the Glaze (Optional):
1 cup powdered sugar – Sift it to avoid lumps in your glaze.
2-3 tablespoons milk or cream – Add gradually until you reach your desired consistency.
1/2 teaspoon vanilla extract – A little extra vanilla never hurts!
How do I follow
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease a mini muffin tin really well. I usually use cooking spray, but you can also use butter or shortening. Do you want these little guys to stick?
Step 2: Make the Crust
In a large bowl, beat together the Cream Cheese and butter until smooth and creamy. Set aside. If you’re feeling ambitious, you can do it by hand. I always do this when I want to get out some aggression! Gradually add the flour, mixing until just combined. How do I make a crust?
Step 3: Shape the Crust
Roll dough into small balls, about 1 inch in diameter. How do I make a mini muffin cup? I like to use my thumb to do this, but you can also use a small spoon. What are some of the best things about a banana?
Step 4: Prepare Filling
In a medium bowl, whisk together the Brown Sugar, egg, melted butter, vanilla extract, and salt. Set aside. Is there a way to make Stir in the chopped pecans. The filling should be nice and thick and smell heavenly.
Step 5: Fill the Tassies
Spoon the pecan filling into the prepared crusts. Fill each cup almost to the top. Don’t overfill them, or they’ll bubble over in the oven. This one’s a lifesaver on busy nights.
Step 6: Bake
Bake for 20-25 minutes, or until the crusts are lightly golden brown and the filling is set. Keep an eye on them – ovens can vary! If the crusts are browning too quickly, you can tent them with foil.
Step 7: Cool & Glaze (Optional)
Let the pecans cool in the muffin tin for a few minutes before transferring them to wire racks. How do you cool a rack? While they’re cooling, you can make the glaze, if desired. Whisk together the powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle the glaze over the cooled tassies. I always do this when I want to make them look extra fancy!
Step 8: Serve and Enjoy!
What are the best recipes to make at room temperature? Can you store leftovers in an airtight container at room temperature for up to 3 days? Can you store your food in the refrigerator for up to a week? What’s the best part about sharing these pictures with friends?
What should I serve it with?
These pecan tassies are pretty amazing all on their own, but if you’re looking to take things to the next level, then you need to make them yourself. Next level, here are a few serving suggestions:
For Breakfast:Enjoy them with a cup of hot coffee or tea. A latte is especially nice with the sweetness of the tassies. I sometimes add a dollop of whipped cream on top of my morning coffee for an extra decadent start to the day.
For Brunch:What are some of the best brunch recipes? Arrange them on a pretty platter alongside other brunch favorites like fresh fruit, mini quiches, etc. What are croissants and Serve with mimosas or bellinis for a festive touch.
As Dessert:Serve warm with vanilla Ice Cream or whipped cream. A drizzle of caramel sauce is also a delicious addition to any dish. For a more elegant presentation, dust them with powdered sugar or cocoa powder.
For Cozy Snacks:What are some great winter drinks to enjoy with a glass of milk or hot chocolate? What are some great picnic bags to pack in your lunchbox? My kids ask for this all the time.
My family always serves them as part of our Christmas dessert spread, along with sugar cookies and fudge. It’s a tradition that I cherish, and these pecan tassies are always the first to disappear!
Top Tips for Perfecting Your Pecan Tassies
Want to make sure your pecan tassies are absolutely perfect? Here are a few tips I’ve learned over the years:
Cream Cheese and Butter: Make sure your cream cheese and butter are *really* softened. This is crucial for creating a smooth, lump-free dough. I usually leave them out on the counter for at least an hour before I start baking.
Don’t Overmix: Be careful not to overmix the dough. Overmixing will develop the gluten in the flour, resulting in a tough crust. Mix just until the ingredients are combined.
Pecans: Toasting the pecans before adding them to the filling will enhance their flavor. Just spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant.
Filling: Don’t overfill the tassies. The filling will puff up in the oven, and if you overfill them, they’ll bubble over and make a mess. I usually fill them about 3/4 full.
Baking: Keep an eye on the tassies while they’re baking. Ovens can vary, so they may need more or less time. They’re done when the crusts are lightly golden brown and the filling is set.
Cooling: Let the tassies cool in the muffin tin for a few minutes before transferring them to a wire rack. This will help them set up and prevent them from breaking.
Glaze: The glaze is optional, but it adds a nice touch of sweetness and makes them look extra pretty. I like to add a little bit of vanilla extract to the glaze for extra flavor.
Ingredient Swaps: I tested this with almond milk and it actually made it even creamier!
Lessons Learned: One time, I forgot to grease the muffin tin and the tassies stuck *horribly*. It was a disaster! So, trust me, don’t skip that step!
Storing and Reheating Tips
Want to make these pecan tassies ahead of time? Here’s how to store and reheat them:
Room Temperature: Store the pecan tassies in an airtight container at room temperature for up to 3 days. They’ll stay fresh and delicious. Just make sure to keep them covered to prevent them from drying out.
Refrigerator Storage: For longer storage, you can store the pecan tassies in the refrigerator for up to a week. Again, be sure to keep them in an airtight container to prevent them from absorbing any odors from the fridge.
Freezer Instructions: If you want to freeze the pecan tassies, wrap them individually in plastic wrap and then place them in a freezer-safe container or bag. They can be frozen for up to 2 months. When you’re ready to eat them, thaw them in the refrigerator overnight or at room temperature for a few hours.
Glaze Timing Advice: If you’re planning to freeze the pecan tassies, it’s best to wait until after they’ve thawed to add the glaze. The glaze can get a little sticky and messy when frozen.
I’ve found that these pecan tassies actually taste even better the next day, after the flavors have had a chance to meld together. So, don’t be afraid to make them ahead of time!
Frequently Asked Questions
Final Thoughts
So there you have it – my grandma’s famous pecan tassies recipe! I hope you’ll give it a try. They’re the perfect little bite of Southern comfort, and they’re sure to be a hit with your family and friends. This is perfect when you’re craving something sweet at 10pm but don’t want to bake a whole cake.
If you enjoyed this recipe, you might also like my recipe for classic pecan pie or my recipe for chocolate pecan pie bars. And as always, I’d love to hear from you! Leave a comment below and let me know how your pecan tassies turned out. Did you make any variations? What did you serve them with? Happy baking!
Pecan Tassies Recipe
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 0.5 teaspoon salt
- 1 cup cold unsalted butter cut into cubes
- 0.5 cup packed light brown sugar
- 2 cups pecan halves
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Whisk together flour and salt.
- Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in brown sugar.
- Stir in pecans.
- Press mixture into mini muffin tins.
- Bake for 12-15 minutes, or until edges are lightly golden.
- Let cool completely before serving.
