Pecan Tassies Recipe
Bake pecan tassies with tender cream cheese pastry and a pecan filling. Get tips for shaping the cups, avoiding overflow and releasing each bite.
Servings 24 tassies
Calories 120kcal
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
Nutritional information:
- Calories: 120
- Protein: 1g
- Carbohydrates: 12g
- Fat: 8g
- Saturated fat: 2.5g
- Cholesterol: 10mg
- Sodium: 50mg
- Potassium: 20mg
- Fiber: 0.5g
- Sugar: 8g