Description
Rich, nutty, and perfect for holidays, gifting, or freezing ahead. These Southern classics are easy to make and loved by all ages. What Are Pecan Tassies? The word “tassie” comes from the Scottish “little cup.” In the U.S., pecan tassies became popular in the 1950s and 60s, especially in Southern kitchens. They’re made in mini muffin tins and filled with a gooey pecan pie mixture. The crust is buttery and tender, thanks to cream cheese.
Ingredients
For the Tart Shells: – ½ cup unsalted butter, softened – 3 oz cream cheese, softened – 1 cup all-purpose flour – ⅛ tsp salt For the Filling: – 2 tbsp unsalted butter, melted – ¾ cup light brown sugar – 2 tbsp corn syrup (or maple syrup) – 2 large eggs – 1 tsp vanilla extract – ¼ tsp salt – 1 cup chopped toasted pecans
Instructions
1. Prep the Pan: Grease a 24-count mini muffin tin. Preheat oven to 350°F (175°C). 2. Make the Tart Shells: Beat butter and cream cheese until smooth. Add flour and salt. Mix to form dough. Divide into 24 pieces, roll into balls, press into muffin cups, and freeze 15 minutes. 3. Prepare the Filling: Whisk melted butter, brown sugar, corn syrup, eggs, vanilla, and salt. Stir in pecans. 4. Fill and Bake: Spoon filling into chilled shells. Bake 20–25 minutes until golden. Cool 10 minutes in pan, then transfer to rack.
Notes
Pro Tips: – Freeze shells before filling to prevent soggy bottoms. – Use a cookie scoop for even portions. – Toast pecans for deeper flavor. Storage: – Room temp: up to 3 days – Fridge: up to 5 days – Freezer: up to 2 months (airtight).
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert, Holiday, Gift
- Cuisine: American
Nutrition
- Calories: 130
- Fat: 8
- Carbohydrates: 13
- Protein: 2