Pecan Tassies

As seen in my monthly column on @YorkRegion - Renata's Table: Pecan tassies add 'gooey goodness' to your Christmas cookie tray

Pecan Tassies are a wonderful addition to your Holiday baking and they look so pretty included with your other baked goodies on a cookie tray. They are a little bite of pecan pie gooey goodness and this recipe is super easy to make! Adding a touch of chocolate makes these divine! They are sure to be a favourite of yours, as they are of mine, to make, share and enjoy! 

Note: non-stick mini muffin pans are available at many kitchen item stores, at Amazon.ca and 12 cup mini muffin pans are available at most dollar stores.  

Prep Time: 20 Minutes / Chill Time: 2 Hours or Overnight / Bake Time: 20-25 minutes / Makes: 24 Tassies

Ingredients

Pastry

  • ½ Cup Butter - softened

  • 6 Tablespoons Plain Cream Cheese – softened

  • 1 Cup All-Purpose Flour

Filling

  • ¼ Cup Butter – melted

  • 1/3 Cup Brown Sugar

  • ¼ Cup Maple Syrup

  • 1 Egg

  • 2 teaspoons Vanilla

  • 1/8 teaspoon Sea Salt

  • 3/4 Cup Small-Chopped Pecans

  • 2 Tablespoons Chocolate Chips - optional

How It’s Made

Pastry

  • In a medium sized bowl, beat or whisk the butter and the cream cheese together until smooth.

  • Gradually mix in the flour until you have a soft dough.

  • Cover and chill the dough for 2 hours or overnight.

  • Store bought mini shells work if you do not want to make dough.

  • After the chilling period, preheat your oven to 350°F.

  • Remove the chilled dough from the fridge and let it sit out to soften slightly – 30 minutes.

  • Roll chilled dough into 24 balls, place each into mini muffin cup.

  • Press the dough into bottom of cups and up the sides, even thickness. Amazon carries a special tamper to push into the dough ball to make a mini pastry cup. I find floured fingers work well too as does a small spoon and even a melon baller type of round utensil.

  • Smooth the tops.  

Filling

  • In a medium sized bowl, mix all the filling ingredients together, except for pecans and chocolate chips.

  • Add the pecans and stir well. 

  • Option: Add 3-4 chocolate chips to half the cups before adding the filling.

  • With a teaspoon, fill the pastry cups just shy of the top with the filling mixture.

  • If you added chocolate chips to half the tassies, top with a couple additional chips so you know which are chocolate.

  • Bake for 20 minutes and check. They should be slightly puffed and set (not jiggly) and the pastry a golden brown. 

  • Remove from the oven. Cool and carefully remove the tassies from the pan. 

  • Store in an air tight container on your counter.

Enjoy!

Note: You might end up with some extra filling.  You can freeze it for a future batch of tassies or you can make larger tarts with store bought tart shells and bake along with the tassies.

Baked Goods, Cookies, Dessert, Gift givingRenata RichardsonComment