Pecan Tassies
Miniature pecan tarts with a press-in cream cheese pastry crust and a rich brown sugar pecan filling made without corn syrup. Baked in a 24-cup mini muffin pan in 55 minutes total.
Equipment
- 24 count mini muffin pan
- Stand mixer or handheld mixer
- tart tamper
- Wire rack
Ingredients
Crust
- ½ cup unsalted butter softened (113 grams; 1 stick)
- 3 ounces brick-style cream cheese softened (85 grams)
- 1 cup all-purpose flour measured correctly (125 grams)
- ⅛ teaspoon salt
Pecan Filling
- ¾ cup packed light or dark brown sugar (150 grams; I used light)
- 2 tablespoons unsalted butter melted (28 grams)
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup finely chopped pecans (115 grams)
Instructions
- Set the oven to 325°F (163°C) and coat a 24-cup mini muffin pan with nonstick cooking spray. Cover the bottoms and sides of the wells so the pastry has an evenly greased surface.
- Using a paddle-equipped stand mixer or handheld mixer, blend the softened butter and cream cheese for 30 seconds to 1 minute, then mix in the flour and salt until incorporated. The creamy mixture should lose its visible lumps before the flour goes in, and the finished dough should look cohesive.
- Place about 2 teaspoons or 13 grams of dough in each well, then shape it across the bottom and up the sides with your fingers or a tart tamper. Aim for an even shell without a bulky bottom or a paper-thin rim.
- Refrigerate the pan of shaped pastry cups while you make the filling. The chilled dough should feel firmer and less soft than it did during shaping.
- Combine the brown sugar, melted butter, egg, and vanilla with a gentle whisking motion, stopping once blended, then fold in the chopped pecans. The filling should look evenly mixed rather than foamy.
- Take the pan out of the refrigerator and spoon approximately 1 heaping teaspoon of filling into each pastry shell, dividing it among all 24 cups. Keep the mixture contained within the pastry rather than running onto the metal rims.
- Bake the filled cups at 325°F (163°C) for 20 to 25 minutes. Look for lightly golden brown tops as the baking cue.
- Rest the baked tassies in their pan for about 5 minutes, then carefully work a butter knife around each shell, lift it out, and place it on a wire rack to cool completely. Handle the pastry gently because the warm shells are still delicate.
Notes
Ingredient tip: Use full-fat brick-style cream cheese rather than a tub spread so the dough blends smoothly with the butter and maintains a predictable pastry consistency.
Shaping tip: If warm hands make the butter-rich dough sticky, dust your fingers or tart tamper lightly with flour rather than working extra flour into the pastry.
Pan release tip: Wipe any stray filling off the metal rims before baking and loosen each tart with a butter knife after the 5-minute pan rest before sticky edges harden completely.
Storage: Once completely cooled, store the tassies covered in the refrigerator in an airtight container with wax paper between layers to protect the delicate shells.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.