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Pecan Tassies Recipe

Miniature pecan pies baked in a tender cream cheese crust, filled with toasted pecans and dark corn syrup. One mini muffin pan makes twenty-four.
Prep Time30 minutes
Cook Time30 minutes
Cool Time10 minutes
Total Time1 hour 10 minutes
Servings: 24 tassies
Calories: 132kcal
Author: Lucy Brewer

Ingredients

Dough

  • ½ cup unsalted butter, softened
  • 3 ounces cream cheese, softened
  • 1 cup all-purpose flour

Filling

  • 1 cup chopped pecans
  • ½ cup light brown sugar, packed
  • ¼ cup light or dark corn syrup
  • 1 large egg
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt

Instructions

  • Preheat the oven to 350 degrees F and grease a mini muffin pan.
  • Beat the 1/2 cup unsalted butter, softenedand 3 ounces cream cheese, softened in the bowl of a stand mixer until smooth.
    A white mixing bowl containing a stick of butter and a chunk of cream cheese on a light countertop.
  • Add the 1 cup all-purpose flour and mix just until a dough forms.
    A white mixing bowl containing creamed butter and sugar on a light countertop, viewed from above.
  • Divide the dough into 24 equal balls and drop one into each cup of the pan.
    A mini muffin tin with 24 wells, each holding a single round ball of dough, placed on a light-colored surface.
  • Lay a piece of plastic wrap over the balls and press the dough evenly across the bottom and up the sides of each cup, using the blunt end of a wooden spoon anywhere the dough resists.
    A hand lifts plastic wrap covering a muffin tin filled with round balls of dough, arranged in each cup on a light surface.
  • Spread the 1 cup chopped pecans on a baking sheet pan and toast at 350 degrees F for 6 to 8 minutes, until fragrant. Set them aside to cool for a few minutes.
  • Stir the toasted pecans, 1/2 cup light brown sugar, packed, 1/4 cup light or dark corn syrup, 1 large egg, 1 tablespoon unsalted butter, melted, 1 teaspoon vanilla extract, and 1/8 teaspoon salt together in a large mixing bowl.
    A glass bowl containing chopped pecans, brown sugar, and a raw egg on a light-colored surface.
  • Spoon the filling into the shells, filling each one only to the top edge of the crust. Filling above the rim runs over onto the pan instead of staying in the shell.
    A muffin tin filled with unbaked mini pecan tassies, each cup containing pie crust and pecan filling, placed on a light-colored surface.
  • Bake for 25 to 30 minutes, until the filling has set.
  • Cool in the pan for 10-15 minutes
    A baking tray filled with 24 mini pecan tassies, arranged in a 4 by 6 grid, on a light countertop.
  • Run the tip of a thin knife around each tassie, lift it straight up onto a cooling rack, and let them cool completely before serving.
    Mini pecan tarts arranged on a white surface, each filled with a baked pecan and syrup mixture, with some whole pecans scattered around them.
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