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Pecan tassies on a plate with a bite taken out, showing a soft, nutty interior and a crisp crust.

Pecan Tassies

A mini version of Pecan Tassies with a buttery cream cheese crust and a gooey caramel-like filling. These bite-sized treats are perfect for any holiday or gathering.
5 from 1 vote
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Course: Dessert, Snack
Cuisine: American, Southern
Keyword: Easy pecan tassies, Old fashioned pecan tassie recipe, Pecan Tassies Joy of baking, Pecan Tassies near me, Pecan tassies origin, Pecan tassies Pioneer Woman, Pecan tassies with pie crust, Pecan tassies with puff pastry
Prep Time: 30 minutes
Cook Time: 22 minutes
Total Time: 52 minutes
Servings: 24
Calories: 180kcal
Cost: $12

Equipment

  • 1 Mini Muffin Pan (24-cup) (Non-stick is recommended for easy removal.)
  • 1 Tart Tamper or Small Spoon (To press dough into mini muffin cups evenly.)
  • 1 Small Cookie Scoop (For even dough portions (about 1 tablespoon each).)
  • 1 Offset spatula (Helps remove tassies from the pan without breaking.)

Ingredients

  • 8oz ounces Full-fat cream cheese - Softened for easier mixing.
  • ½cup cup Unsalted butter - Softened to room temperature.
  • 1 ¼cups cups All-purpose flour
  • ¼ teaspoon teaspoon - Fine sea salt
  • 1cup cup Light brown sugar - Packed.
  • 2 large eggs - Large eggs
  • 1 teaspoon teaspoon - Pure vanilla extract
  • 2 teaspoon teaspoons - Light corn syrup
  • ¼cup cup Unsalted butter - Melted.
  • 1cup cup Chopped pecans - Toasting recommended.
  • Pinch pinch - Salt

Instructions

  • Combine cream cheese, butter, flour, and salt to make dough.
    A bowl of cream cheese dough being mixed with a wooden spoon, showcasing the soft, smooth texture of the dough.
  • Roll dough into balls and press into muffin cups to form shells.
    A person shaping mini tart shells by pressing dough into muffin tin cups, with multiple shells already pressed and ready for filling.
  • Whisk brown sugar, eggs, vanilla, corn syrup, and melted butter, then add pecans.
    A bowl with brown sugar filling mixed with pecans, being whisked together with a hand stirring the mixture.
  • Fill tart shells with the filling and bake until golden.
    A muffin tin filled with unbaked tart shells, each with a dollop of brown sugar filling inside, ready to be baked.
  • Let the mini pecan pies cool in the pan for 10 minutes.
    Pecan tassies on a plate with a bite taken out, showing a soft, nutty interior and a crisp crust.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 25g | Calories: 180kcal (9%) | Carbohydrates: 19g (6%) | Protein: 2g (4%) | Fat: 10g (15%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 35mg (12%) | Sodium: 60mg (3%) | Potassium: 70mg (2%) | Fiber: 1g (4%) | Sugar: 14g (16%) | Vitamin A: 80IU (2%) | Calcium: 20mg (2%) | Iron: 1mg (6%)
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