Experience a classic Southern treat with these Old Fashioned Pecan Tassies, delightful little tarts that marry buttery crust with a rich, nutty filling. These bite-sized goodies bring warmth and comfort to any gathering, perfect for holiday tables, tea time, or just a sweet snack craving.
Each tassie offers a perfect balance of creamy, crunchy, and sweet flavors, with the aroma of toasted pecans and a hint of maple that will have everyone coming back for more. Let’s dive into making this timeless dessert that’s as charming as it is delicious.
- Miniature size makes them perfect for parties and easy snacking.
- The combination of creamy cream cheese crust and rich pecan filling is irresistibly flavorful.
- Maple extract adds a subtle sweetness that enhances the nutty taste.
- Make-ahead friendly: dough chills well and tarts store beautifully at room temperature.
Ingredients
- Salted butter, room temperature (3/4 cup): Provides richness and tenderness to the cream cheese dough for flaky tart shells.
- Cream cheese, room temperature (5 ounces): Adds a smooth, tangy texture, creating a delicate, flavorful crust base.
- All-purpose flour (1 1/2 cups): Forms the structural base of the dough for a tender yet sturdy shell.
- Dark brown sugar (1 1/2 cups): Offers deep caramel flavor and moist sweetness to the pecan filling.
- Salted butter, melted (2 tablespoons): Incorporates moisture and richness into the filling for a luscious texture.
- Large eggs (2): Binds ingredients and adds body to create a creamy, stable filling.
- Maple extract (1/2 teaspoon): Enhances nutty flavors with a touch of natural sweetness and aroma.
- Finely chopped pecans (1/2 cup): Adds crunch and authentic flavor to the filling.
- Pecan halves (36): Used as decorative and flavorful topping on each tassie.
Instructions
- Cream Butter and Cream Cheese
Using a hand mixer, beat together the softened butter and cream cheese until smooth and creamy. This step ensures a tender, well-emulsified dough that forms a perfect flaky crust for the tassies.
- Add Flour to Form Dough
Gradually mix in the all-purpose flour until the dough comes together smoothly without lumps. The flour provides the structure needed to hold the filling while keeping the crust light and tender.
- Prepare Mini Muffin Pans
Spray three mini muffin pans with cooking spray to prevent sticking. Use a mini cookie scoop to portion the dough evenly into each cavity, forming the base for 36 tassies. Refrigerate to firm up the dough, making it easier to shape later.
- Mix Pecan Filling
In a separate bowl, combine dark brown sugar, melted butter, eggs, maple extract, and finely chopped pecans. This mixture will create a rich, sweet filling with a wonderful nutty flavor that complements the buttery crust.
- Shape Dough Cups
After chilling the dough for about 15 minutes, press it evenly on the bottom and sides of each mini muffin cup. Creating a “cup” shape ensures the filling stays contained and bakes evenly into each tassie.
- Fill and Top Tassies
Fill the dough cups about two-thirds full with the pecan filling. Place one pecan half on top of each tassie for a beautiful, classic look and added texture after baking.
- Bake Until Golden
Bake the tassies at 350ºF for 18 minutes or until the filling is set and the tops turn a golden brown. Removing them at the right time preserves their moist center and flaky crust.
- Cool and Remove
Allow the tassies to cool in the pans, then gently loosen with a small knife and transfer to a wire rack to cool completely. Cooling lets the filling set fully for the perfect texture.
- Using room temperature butter and cream cheese helps achieve a smooth dough texture without lumps.
- Do not overfill to prevent the filling from spilling over during baking.
- Mini muffin pans are essential for creating perfectly sized bite-sized tassies.
Storage Tips
Store these pecan tassies in an airtight container at room temperature for up to 3 days to maintain freshness. For longer storage, refrigerate for up to a week or freeze for up to a month, thawing before serving.
Serving Suggestions
Serve these tassies alongside a warm cup of coffee or tea for a cozy indulgence. They also pair wonderfully with ice cream or a drizzle of caramel sauce for a decadent dessert twist.
- Chilling the dough before shaping prevents shrinking and helps maintain the cup shape during baking.
- For a more intense pecan flavor, lightly toast the chopped pecans before adding to the filling.
- If maple extract is unavailable, substitute vanilla extract as a mild alternative.
FAQs
- Can I make these pecan tassies ahead of time?
Yes, you can prepare the dough and filling in advance and refrigerate. Bake them fresh on the day you wish to serve for best texture.
- Can I use unsalted butter instead of salted?
Yes, but you may want to add a pinch of salt to the dough and filling to balance the sweetness and enhance flavor.
- Are these tassies gluten-free?
This recipe uses all-purpose flour, which contains gluten. To make gluten-free, substitute with a gluten-free flour blend suitable for baking.
- Can I use other nuts besides pecans?
Absolutely! Walnuts or almonds can be used as alternatives, but pecans are traditional and offer the best flavor for this recipe.
- How do I prevent the crust from getting soggy?
Chilling the dough properly and not overfilling the cups help keep the crust firm. Baking until golden also ensures a crisp shell.
- What’s the best way to remove tassies from the pans?
Use a small knife to gently loosen the edges after cooling and carefully pop the tassies out to maintain their shape.
- Can I make the tassies bigger?
You can use standard muffin pans, but increase the baking time accordingly and adjust filling quantities to suit.
Old Fashioned Pecan Tassies
Equipment
- 3 mini muffin pan 36 cups total
- 1 hand mixer
- 1 cookie scoop mini size for dough balls
Ingredients
- 3/4 cup salted butter room temperature
- 5 ounces cream cheese room temperature
- 1 1/2 cups all-purpose flour
- 1 1/2 cups dark brown sugar
- 2 tablespoons salted butter melted
- 2 large eggs
- 1/2 teaspoon maple extract
- 1/2 cup finely chopped pecans
- 36 pecan halves for topping
Instructions
- Using a hand mixer, cream together the room temperature butter and cream cheese until smooth.
- Add the all-purpose flour to the creamed mixture and mix until a smooth dough forms.
- Spray three mini muffin pans with cooking spray.
- Use a mini cookie scoop to divide the dough evenly into the 36 muffin cups.
- Refrigerate the dough-filled pans while preparing the filling.
- In a medium bowl, combine brown sugar, melted butter, eggs, maple extract, and finely chopped pecans until well mixed.
- Preheat the oven to 350ºF.
- Remove one pan from the refrigerator and press the dough into the bottom and up the sides of each cup to form shells.
- Fill each dough shell about two-thirds full with the pecan filling.
- Top each filled cup with one pecan half.
- Bake the tassies for 18 minutes or until golden brown on top.
- Allow the tassies to cool, then carefully loosen with a knife and transfer to a cooling rack.
Notes
- Ensure butter and cream cheese are room temperature for easy blending.
- Avoid overfilling tart cups to prevent spilling.
- Store tassies in an airtight container at room temperature for freshness.
