Miniature Pecan Pies - Pecan Tassies

24 servings Prep: 30 m Cook: 25 m Total: 55 m Intermediate
5.0/5 (1)
Miniature Pecan Pies - Pecan Tassies
Whether you pronounce it “pih KAHN” or prefer “PEE kan”, one of the most common desserts with the pecan as a central ingredient is the pecan pie. Here is the bite-size version of the ever-popular dessert featuring cream cheese pastry, brown sugar, butter, and chopped pecans in adorable little tart shells.

Ingredients

24 servings
  • Crust
  • 1 stick 8 ounces butter
  • 3 ounces Philly Cream Cheese
  • 1 cups flour
  • Filling
  • 2 eggs
  • 1 cup light brown sugar
  • 2 tbsp margarine or butter
  • 1 1/2 cup pecans chopped fine
  • 1 tsp vanilla

Step-by-Step Instructions

  1. Preheat oven to 350F and allow the butter and cream cheese to soften.
  2. In a glass bowl, mix cream cheese and butter with a mixer until fluffy. Then (using your hands) mix in the flour. Separate mixture into four equal parts and flatten each into a rectangular shape. Allow the pastry to chill for several hours although we have made these by chilling only one-half hour.
  3. Using a spoon, not a mixer, prepare filling by mixing all ingredients gently. Refrigerate until muffin tins are ready to fill.
  4. 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.
  5. Bake at 350 degrees for 20 to 30 minutes or until light golden brown.
  6. To remove the tarts, just turn the tin upside down onto paper towels and then turn the tart right side up on a baking rack to cool.

Common Problems and Solutions

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

A: Make sure the pastry is well-chilled before working with it. If you only chilled for 30 minutes and it's still sticky, refrigerate longer—up to several hours as the recipe suggests. You can also lightly flour your hands when rolling the dough into balls.

Q: Can I make these ahead of time?

A: Yes! These tassies are perfect for make-ahead baking. Store them in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. They also make great gifts during the holidays.

Q: Why are my tassies sticking to the muffin tin?

A: Make sure to spray the muffin tin lightly with cooking spray before forming the crusts. Let them cool for a few minutes before inverting the tin, but don't wait too long or they may stick. The paper towel method described helps cushion them when inverted.

Tips and Techniques

Using a spoon instead of a mixer for the filling prevents overbeating the eggs, which can make the filling puff up too much and then collapse. Also, don’t overfill the tarts—3/4 full is important because the filling expands as it bakes.

Ingredient Substitutions

  • light brown sugar: dark brown sugar
  • Philly Cream Cheese: any full-fat cream cheese
  • margarine: all butter

Equipment Needed

  • mini muffin tin (24-cup)
  • electric mixer
  • glass mixing bowl
  • baking rack

Historical Context

Tassies (from the Scottish word for “small cup”) became popular in the American South as a way to serve pecan pie at parties and gatherings. The cream cheese pastry crust is a Southern innovation that makes these richer and more tender than traditional pie crust.