Miniature Pecan Pies I or Pecan Tarts I

24 servings Prep: 20 m Cook: 25 m Total: 45 m Intermediate
Bite-sized pecan tarts with a tender cream cheese pastry crust and classic brown sugar pecan filling - perfect for parties, holidays, or any time you want individual pecan pies. These miniature treats combine buttery cream cheese dough with a sweet, nutty filling baked in muffin tins.

Ingredients

  • Crust
  • 3 ounces Philadelphia Cream Cheese
  • 1 stick butter
  • 1 cup flour
  • Filling
  • 3/4 cup light brown sugar
  • 1 egg
  • 1 tbsp margarine
  • 1 tsp vanilla
  • Dash of salt
  • 2/3 cup pecans chopped

Step-by-Step Instructions

  1. Allow the butter and cream cheese to soften at room temperature. In a glass bowl, mix cream cheese and butter with a mixer until fluffy.
  2. Then (using your hands) mix in the flour. Separate mixture into four equal parts and flatten each into a rectangular shape as this will make it easier to ball the dough. Allow the pastry to chill from one-half hour to a few hours.
  3. Preheat oven to 350 Fahrenheit.
  4. Prepare filling by mixing all ingredients gently. Use a spoon, not a mixer. Refrigerate mixture if you aren’t using it right away until the muffin tins are ready to fill.
  5. Take one pastry portion and cut into 12 equal pieces. Spray your muffin tins lightly with Pam. Roll each piece into a ball and then form the ball into the muffin tin in the shape of a crust. Fill each tart about 3/4 full.
  6. Bake at 350 degrees for 25 minutes or until light golden brown.

Common Problems and Solutions

Q: Why is my cream cheese pastry too sticky to work with?

A: The dough needs proper chilling time - at least 30 minutes, but a few hours is better. If it's still too soft, pop it back in the fridge for another 15-20 minutes before trying to roll it into balls.

Q: Can I make these ahead of time?

A: Absolutely! These tarts freeze beautifully. Bake them, cool completely, then freeze in an airtight container for up to 2 months. Thaw at room temperature before serving.

Q: Why did my filling bubble over?

A: You filled the tarts too full - stick to 3/4 full to allow room for the filling to puff up slightly during baking. Also make sure you're using a spoon to gently mix the filling, not a mixer, which can incorporate too much air.

Tips and Techniques

Use room temperature cream cheese and butter for the easiest mixing. The pastry handles best when thoroughly chilled - don’t skip this step or rush it. Work with one portion of dough at a time, keeping the rest refrigerated until you’re ready for it.

Ingredient Substitutions

  • Philadelphia Cream Cheese: Any full-fat cream cheese
  • light brown sugar: Dark brown sugar or mix white sugar with a tablespoon of molasses
  • margarine in filling: Butter

Equipment Needed

  • Mini muffin tins
  • Electric mixer
  • Cooking spray (Pam)

Historical Context

Pecan tassies (from the Scottish word for ‘small cup’) became popular across the South in the mid-20th century, appearing in Junior League cookbooks and church fundraiser collections. The cream cheese pastry technique made these miniature pies accessible to home bakers who found traditional pie crust intimidating.