Pecan tassies are, essentially, tiny pecan pies. Different recipes for these little pies have been around for years, and you may have even seen these at your grandmother’s table. For this reason, I think of them as slightly old-fashioned (but it a good way!) They are sweet little morsels with a tender crust – so delicious, you and your guests are sure to love them. You can also make these ahead of time, and freeze them.
*Here's a thrifty tip: Nuts can be expensive, and you may not want to buy a bag of pecans just for this recipe. (Or maybe you just don't want to make another trip to the store.) I totally get it! For a delicious, money-saving swap, use another kind of nut you already have in your pantry, or use crushed pretzels in place of the pecans. You get the same crunch, with a little sweet and salty flavor. My husband likes the pretzel version even better than the original!
Makes 48 pecan tassies
For the crust:
6 ounces cream cheese, softened
1 cup (2 sticks butter), softened
2 cups all-purpose flour
1 tablespoon sugar
Pinch of salt
1 ½ cups firmly-packed brown sugar
2 tablespoons butter, melted
2 teaspoons vanilla extract
Pinch of salt
1 ½ cups chopped pecans, divided
1. Using an electric hand mixer, or stand mixer, cream the butter and cream cheese together. Add in the flour, sugar, and salt and beat until mixed. It's ok to have a little loose flour remaining in the bowl - just use your hands to knead the loose flour into the dough. You should end up with a firm, yet tender dough. Form the dough into a flattened, square shape. Wrap and chill in the refrigerator for at least an hour.
2. While you are chilling the dough, make the filling by whisking the filling ingredients together. Use only 1 cup of the chopped pecans in the filling, setting aside ½ cup to sprinkle over the top.
3. When you are ready to make the tassies, preheat oven to 350 degrees Fahrenheit, and grease your mini muffin tin(s).
4. Remove the dough from the refrigerator, and let it warm up for a few minutes. Form into 48 little balls of dough. (You want them to be approximately the same size, but they don’t need to be perfect.) The easiest way to divide the dough, is to divide it into 4 even pieces, then divide each piece into 12 little balls.
5. Flatten each ball into a disc, and press each disc into the muffin cups, making sure the dough comes up the sides of each cup completely. If you are making the tassies in batches, refrigerate the remaining dough balls between batches.
6. Using a teaspoon, fill each crust-lined muffin cup ¾ of the way with the filling. Sprinkle a couple of chopped pecans across each the top of each filled tassie.
7. Bake for 18-22 minutes. Do not overbake. The top of each tassie should be set, and a little crunchy, but the inside should be a little gooey.
8. Cool the pan on a rack for 5 minutes before removing the tassies. After removing, place them on the rack to finish cooling.
Shared at: Full Plate Thursday at Miz Helen's Country Cottage. and Weekend Roundup at The Country Cook. Visit these blogs for more great recipes!