Pecan Tassies Recipe (2024)

Ingredients

• For crust:
• 8 ounces butter, softened
• 1 (8-oz.) package cream cheese, softened
• 2 1/2 cups all-purpose flour
• For filling:
• 1 1/2 cups firmly packed brown sugar
• 2 large eggs
• 2 tablespoons butter, melted
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 1 1/2 cups toasted pecans, chopped

Instructions

For crust:

1. Line baking sheet with wax paper or parchment. Lightly grease mini-muffin pans.
2. In a mixing bowl, beat together butter and cream cheese at medium until smooth. Gradually beat in flour at low speed.
3. Roll or pat dough out into square or rectangle about 1/2-inch thick. Divide evenly into 48 pieces. Roll each piece into a ball, place on baking sheet, cover and chill at least 1 hour.
4. Preheat oven to 350-degrees F.
5. Press a chilled dough ball into each mini-muffin cup, shaping into a crust/shell. If baking in batches, keep remaining dough covered and chilled until ready to bake.

For filling:

1. Whisk together brown sugar, eggs, melted butter, vanilla extract and salt. Stir in chopped pecans. Spoon about 1 1/2 tablespoons of pecan filling into each tart shell.
2. Bake at 350-degrees F until filling is set, about 20 minutes. Cool in mini-muffin pans for 10 minutes. Carefully remove from pans; transfer to cooling racks; allow to cool cool completely.
3. Serve right away or store in airtight containers.

Notes

Bake in batches if needed. Keep extra dough covered and refrigerated until ready to use.