Pecan Tassies!
  • Cooking Time: 20-25 min
  • Servings: 24 tassies (mini tarts)
  • Preparation Time: 10 min to prepare, 1 hour to chill dough
  • Dough:
  • 1 cup butter
  • 250g pkg cream cheese or 2 small packages
  • 2 cups flour
  • Filling:
  • 1/4 cup butter
  • 1 1/2 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 3 cups pecans, chopped
  1. Beat butter and cream cheese together until smooth. Add flour and continue to beat until soft dough forms. Chill one hour.
  2. Preheat oven to 350 degrees F.
  3. Shape dough into 24 - 1" balls. Place balls into ungreased mini tart pan.
  4. Dip mini tart shaper into flour and press into each ball to form tart shells. Set aside.
  5. Combine filling ingredients into a 1 quart bowl and mix well.
  6. Fill tart shells evenly with filling mixture using all.
  7. Bake 20-25 minutes until golden brown. Remove from oven and let sit 5 minutes then move tassies to a wire cooling rack.
  8. Try not to eat them until they are cooled because they will burn your tongue! It's hard, I know.
  9. Enjoy!
Pecan Tassies are made in a mini muffin pan. This recipe makes 24 tassies. I have a cool little tool that I got from Pampered Chef that looks like a miniature wooden dumb bell with two different balls on each end that I use to shape the dough into cups. If you don't have one of those you can just use your fingers and press the dough into the mini tart pan. These Pecan Tassies are so worth the investment of the pan and the dough shaper! Don't forget to dip the shaper in flour regularly so the dough doesn't stick.