Old Fashioned Pecan Tassies
These Old Fashioned Pecan Tassies are mini pecan tarts featuring a rich, sweet filling with a buttery crust, perfect for festive occasions and deliciously satisfying.
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.