thepioneerwoman5.0
Pecan Tassies
Pecan tassies are mini treats with a buttery cream cheese crust and sweet pecan pie filling. This recipe is the perfect pick-up dessert for any occasion.
👥 24 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 45 min👤 Sarah Holden📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●spatula
📝 Preparation Steps
1
Preheat the oven to 325℉. Spray a 24-cup mini muffin pan with nonstick cooking spray.
Nonstick cooking spray, for the pan
2
For the crust: In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese, and granulated sugar. Beat on medium-high speed until light and fluffy, 4 to ⏱️ 5 minutes. Add the flour and mix on low until the dough just comes together.
3
Using a 1-tablespoon scoop, form 24 balls of dough. Place each ball into a muffin cup, then use wet fingers to press the dough into the bottom and up the sides, forming a cup. (It’s helpful to keep a cup of water nearby to moisten your fingers while shaping the shells.) Freeze for ⏱️ 15 minutes.
4
For the filling: In a medium bowl, whisk together the brown sugar, melted butter, corn syrup, vanilla, bourbon (if using), salt, and egg. Once smooth and combined, fold in the chopped pecans. Remove the crusts from the freezer and fill each cup with 1 heaping teaspoon of filling (you may have a spoonful leftover). Top each with a pecan half.
large egg1
5
Bake until the crusts are golden brown and the filling is set, 20 to ⏱️ 25 minutes. Let cool ⏱️ 5 minutes before removing the tassies from the pan with an offset spatula. Let cool completely on a wire rack.
Nutrition Facts
calories
130 Calories
fat Content
9 g
fiber Content
0 g
sugar Content
7 g
sodium Content
60 mg
protein Content
1 g
trans Fat Content
0 g
cholesterol Content
24 mg
carbohydrate Content
11 g
saturated Fat Content
4 g
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