The pecan tassies recipe is a delightful and easy-to-make dessert that combines the richness of cream cheese pastry with the sweetness of pecan filling. You’ll love this recipe because it’s perfect for holidays, special occasions, or as a sweet treat any time of the year. With its simple ingredients and straightforward instructions, you can make these bite-sized desserts in no time.
Table of Contents
Why You’ll Love This Recipe
- Easy to make: The recipe requires only a few ingredients and simple steps.
- Perfect for holidays: Pecan tassies are a great alternative to traditional pies and cakes.
- Customizable: You can adjust the filling to your taste by using different types of nuts or adding a hint of vanilla.
Key Ingredients & Substitutions
To make the cream cheese pastry, you’ll need:
- 1/2 cup unsalted butter, softened
- 3 ounces cream cheese
- 1 cup all-purpose flour
- 1/8 teaspoon salt
For the pecan filling:
- 1 large egg
- 3/4 cup brown sugar, packed
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
- 2/3 cup finely chopped pecans
- 1/8 teaspoon salt
If you want to try a different type of nut, you can substitute the pecans with walnuts or hazelnuts. However, keep in mind that the flavor and texture may vary slightly. The cream cheese pastry provides a rich and creamy base for the sweet pecan filling, while the pecans add a delightful crunch and flavor. The vanilla extract enhances the overall flavor of the filling, making it a perfect combination.
Practical Ingredient Notes
Each ingredient in this recipe plays a crucial role in the overall texture and flavor of the pecan tassies. The unsalted butter and cream cheese in the pastry provide a rich and creamy base, while the all-purpose flour helps to bind the ingredients together. The egg in the pecan filling acts as a binder, holding the filling together, while the brown sugar adds sweetness. The melted butter enhances the flavor of the filling, and the chopped pecans provide a delightful crunch.
Step-by-Step Instructions
1. Preheat the oven to 350°F (175°C).
2. Prepare the crust by beating the butter and cream cheese until smooth, then add the flour and salt, and mix until a dough forms.
3. Chill the dough for at least 15 minutes to reduce stickiness.
4. Roll the dough into 3/4-inch balls, place in a 24-cup mini-muffin pan, and press into a cup shape using fingers or a tart tamper.
5. Prepare the filling by whisking the egg, brown sugar, melted butter, vanilla extract, chopped pecans, and salt in a bowl.
6. Fill the pastry shells roughly 3/4 full with the pecan mixture.
7. Bake for 20-25 minutes, or until the crust is golden brown and the filling is set.
8. Allow the tassies to cool in the pan for 5-15 minutes before transferring to a wire rack to cool completely.
For more information on safe minimum internal temperatures, visit the Food Safety website. It’s essential to follow proper food safety guidelines to ensure your desserts are safe to eat.
Expert Chef Tips & Troubleshooting
To prevent the pecan tassies from sticking to the mini-muffin pan, make sure to chill the dough for at least 15 minutes and use a tart tamper dusted in flour. If a tassie does stick, let it cool in the pan for 5-15 minutes before transferring to a wire rack.
If you’re looking for more dessert ideas, you might enjoy our Boursin Cheese Recipe or Creamy Hamburger Potato Soup recipe.
Common Mistakes to Avoid
When making pecan tassies, it’s essential to avoid common mistakes that can affect the texture and flavor of the desserts. Overfilling the pastry shells can cause the tassies to stick to the pan, while not chilling the dough long enough can lead to a sticky and difficult-to-work-with dough. Ensuring the dough is chilled (for at least 15 minutes to 1 hour) and filling the shells appropriately (about 3/4 full) can significantly improve the outcome of the pecan tassies.
Serving Suggestions and Complementary Side Pairings
Pecan tassies are perfect for serving as a dessert or snack. You can enjoy them on their own or pair them with a cup of coffee or tea. They’re also great for serving at parties or special occasions, such as holidays or weddings. Consider pairing them with a side of fresh fruit or a green salad for a light and refreshing dessert.
Storage, Make-Ahead & Reheating
Pecan tassies can be made ahead and frozen for 2-3 months. To freeze, place the cooled tassies in an airtight container or freezer bag. When you’re ready to serve, simply thaw at room temperature or reheat in the oven at 350°F (175°C) for a few minutes.
It’s also important to follow food safety guidelines for leftovers to ensure your desserts remain safe to eat.
Detailed Storage and Reheating Guidance
When storing pecan tassies, it’s essential to keep them in an airtight container to maintain their freshness. You can store them at room temperature for up to 3 days or freeze them for 2-3 months. When reheating, make sure to heat them evenly to prevent burning or undercooking. You can reheat them in the oven or microwave, but be careful not to overheat, as this can cause the filling to become too runny.
Pecan Tassies Recipe
Equipment
- 24-cup mini-muffin pan
- Electric hand mixer or stand mixer
- Tart tamper
Ingredients
Crust
- 1/2 cup unsalted butter, softened
- 3 ounces cream cheese
- 1 cup all-purpose flour
- 1/8 teaspoon salt
Filling
- 1 large egg
- 3/4 cup brown sugar, packed
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
- 2/3 cup finely chopped pecans
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the crust by beating the butter and cream cheese until smooth, then add the flour and salt, and mix until a dough forms.
- Chill the dough for at least 15 minutes to reduce stickiness.
- Roll the dough into 3/4-inch balls, place in a 24-cup mini-muffin pan, and press into a cup shape using fingers or a tart tamper.
- Prepare the filling by whisking the egg, brown sugar, melted butter, vanilla extract, chopped pecans, and salt in a bowl.
- Fill the pastry shells roughly 3/4 full with the pecan mixture.
- Bake for 20-25 minutes, or until the crust is golden brown and the filling is set.
- Allow the tassies to cool in the pan for 5-15 minutes before transferring to a wire rack to cool completely.
Notes
- Calories: 120
- Protein: 1g
- Carbohydrates: 12g
- Fat: 8g
- Saturated fat: 2.5g
- Cholesterol: 10mg
- Sodium: 50mg
- Potassium: 20mg
- Fiber: 0.5g
- Sugar: 8g
Frequently Asked Questions
What is the best way to prevent the pecan tassies from sticking to the mini-muffin pan?
To prevent sticking, it’s crucial to chill the dough for at least 15 minutes to reduce stickiness. Additionally, using a tart tamper dusted in flour can help when pressing the dough into the cup shape. Filling the shells roughly 3/4 full is also recommended, as overfilling can cause the tassies to stick.
Can I make pecan tassies ahead of time and freeze them?
Yes, pecan tassies freeze well for 2-3 months, making them an excellent make-ahead option for holidays or special occasions.
How do I achieve the perfect texture for the pecan filling, and can I use alternatives to pecans?
The texture of the pecan filling can be adjusted by modifying the ratio of egg to sugar; for an “extra gooey” filling, you might use a bit more egg, while a firmer filling could use less. As for alternatives to pecans, while briefly mentioned by some competitors, a detailed guide on using walnuts or seeds could provide more flexibility for those with specific preferences or dietary needs.
What are some common mistakes to avoid when making pecan tassies, such as overfilling or not chilling the dough adequately?
Common mistakes include overfilling the shells, which can cause the tassies to stick to the pan, and not chilling the dough long enough, leading to a sticky and difficult-to-work-with dough. Ensuring the dough is chilled (for at least 15 minutes to 1 hour) and filling the shells appropriately (about 3/4 full) can significantly improve the outcome of the pecan tassies.
