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Pecan Tassies Mini Pecan Pies

Pecan tassies are mini pecan pies baked in tender cream cheese pastry cups. Each bite has a golden crust and a puffed, set brown sugar and pecan filling.
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Prep Time 20 minutes
Cook Time 25 minutes
Chilling and cooling 40 minutes
Total Time 1 hour 25 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the pastry and filling
  • 9 tbsp butter unsalted, divided (1/2 cup softened and 1 tablespoon melted)
  • 3 oz cream cheese softened
  • 1 cup all-purpose flour
For the filling
  • 1 egg large
  • 0.75 cup light brown sugar packed
  • 1 tsp vanilla extract
  • 0.125 tsp salt
  • 0.67 cup pecans finely chopped

Equipment

  • 1 24-well mini muffin pan

Method
 

Make the pastry
  1. Beat 1/2 cup softened butter and the cream cheese in a medium bowl until smooth.
  2. Mix in the flour on low just until a soft dough forms.
  3. Shape the dough into a disk, wrap it, and refrigerate for 30 minutes.
Make the filling
  1. Whisk the egg and brown sugar until smooth.
  2. Whisk in the melted tablespoon of butter, vanilla, and salt, then fold in the pecans.
Fill and bake
  1. Heat the oven to 350°F.
  2. Divide the chilled dough into 24 equal pieces, roll each into a ball, and press it into the bottom and sides of an ungreased 24-well mini muffin pan.
  3. Divide the filling among the dough cups, about 2 teaspoons per cup.
  4. Bake for 20 to 25 minutes, until the pastry is golden and the filling is puffed and set.
  5. Cool in the pan for 10 minutes.
  6. Loosen the tassies and transfer them to a wire rack to cool.

Notes

For tender pastry, mix the flour in just until the dough forms. Store in an airtight container in the refrigerator for up to 5 days; freeze yes. For a gluten-free option, use a measure-for-measure gluten-free flour blend.