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Sarah

Pecan Tassies

Mini pecan pie bites with a buttery cream cheese crust and gooey brown sugar pecan filling, baked in a mini muffin tin.
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Prep Time 20 minutes
Cook Time 19 minutes
Chill Time 1 hour
Total Time 1 hour 39 minutes
Servings: 24 tassies
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 7 tbsp unsalted butter softened
  • 3 oz cream cheese room temperature
  • 1 cup all-purpose flour
  • 3/4 cup light brown sugar packed
  • 1 large egg
  • 1 tbsp unsalted butter melted
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 3/4 cup pecans finely chopped
  • 24 pecan halves

Method
 

  1. Beat butter and cream cheese until creamy. Mix in flour on low until a soft dough forms. Shape into a disk, wrap, and chill at least 1 hour.
  2. Heat oven to 350°F (175°C). Spray a mini muffin tin well. Divide dough into 24 pieces and press into the cups.
  3. Whisk brown sugar, egg, melted butter, vanilla and salt until smooth.
  4. Put chopped pecans in each shell, then top with filling, filling only two-thirds full.
  5. Press a pecan half on top of each. Bake 18–20 minutes until golden and filling is set.
  6. Cool completely in the pan before removing with a small knife.

Notes

  • Grease the pan well, the filling sticks to bare metal.
  • Let the tassies cool completely before removing, warm shells crack or stick.
  • Dough can be made up to a day ahead and refrigerated.
  • Nutrition is an estimate calculated from the ingredients and will vary with brands and portion size.