Pecan Tassies

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My decadent Pecan Tassies are the kind of memorable, delicious holiday-special treats that make the season special! These golden brown bite-sized mini pies are tender, flavorful, and just sweet enough.  The cream cheese pastry base has a wonderful tang and a delicate crumb, and the filling isn’t as cloying as traditional pecan pie. Plus, there is a bit more crust-to-filling ratio here, which makes them perfect if you find pecan pie a little too sweet. And if you love traditional pecan pie, I’ve got you covered! We have loads of mouthwatering recipes, including Chocoatle Pecan Pie Bars, No-Bake Pecan Pie Truffles, Pecan Pie Thumbprint Cookies, and my Best-Ever Pecan Pie.

When I was testing this recipe, I found that if your kitchen isn’t cool, the tart shell dough can get a bit sticky. To firm up the dough, you can refrigerate it for 30 minutes before pressing it into the mini muffin pan. Also, using a tart tamper is not necessary, but it may make the process quicker and easier for you.

• Make-ahead tart dough: You can mix up the dough ahead of time and refrigerate or freeze.
• Rich and flavorful: Cream cheese elevates these pastry shells.
• Easy, not fussy! Some mini desserts can be finicky, but my Pecan Tassies recipe is straightforward, and there’s no need for special equipment like a stand mixer.
• Star of the party: Luckily, this recipe makes 24 tartlets!
• Ready in just over an hour: Because they’re small, these tarts cook quickly.

Table of Contents

What are Pecan Tassies?

Pecan Tassies are mellow-sweet cookie tarts with a tender cream cheese pastry shell and a nutty, caramel, maple filling. Although Pecan Tassies are often described as mini pecan pies, the shell is softer and more cakey than traditional pecan pie crust, and the filling isn’t as sweet. Pecan Tassies originated in the American South in the early 20th century  (the name came from the Scots word tassie, meaning small cup or goblet). You’ll love these unique treats for Thanksgiving, holiday parties, or as a snack with tea or coffee.

Key Ingredients and Substitutes

For the Tart Shells

Butter

• Butterfat gives the tart shells delectible tenderness and flakiness.
• Additionally, butter gives the pastry a rich flavor.
• Butter is the best choice here in terms of flavor and texture. You can use salted or unsalted butter.

Brick-style cream cheese

• Cream cheese gives the tassies a delightful tang.
• Importantly, cream cheese makes the shells slightly cakey.
• Substitute: You can use an equal amount of Neufchâtel cheese.

Salt

• Salt enhances the pastry base flavor.

All-purpose flour

• All-purpose flour gives the pastry cases their structure.
• Because all-purpose flour has a protein content of 8 to 11%, it gives you tassie shells that have enough structure to stay together while still being tender.
• Substitute: You can use an equal amount of 1:1 gluten-free baking mix, like my Easy Almond Flour Baking Mix or another gluten-free flour.

For the Pecan Filling

Egg yolks

• Egg yolks bind the filling and give it thickness, richness, and almost a custardy mouthfeel.
• Substitute: Instead of egg yolks, you can use a flaxseed substitute. For each egg yolk, mix 1 teaspoon of ground flaxseed with 1 tablespoon of water, and let it sit for 5 minutes before adding to the filling.

Dark brown sugar

• Dark brown sugar sweetens the pecan filling.
• Notably, dark brown sugar adds moisture, contributing to a thick, slightly gooey texture.
• Additionally, dark brown sugar gives the filling a delectable, rich, molasses, toffee-like flavor.
• Substitute: If you prefer a lighter flavor, you can use the same amount of light brown sugar.

Maple syrup

• Maple syrup contributes to the sweetness and also brings notes of earthiness and a slight smokiness to the filling.
• Additionally, because it’s a liquid sugar, maple syrup helps keep the filling soft.
• Substitute: You can use an equal amount of golden syrup or honey (which will make the filling sweeter).

Butter

• Butter adds richness, body, and excellent flavor to the tassie filling.
• Additionally, using melted butter helps create a smooth and beautifully glossy filling.
• Substitute: You can use coconut oil in place of butter.
  • Since oil is 100% fat, unlike butter, which contains some water, you use less coconut oil. In this recipe, replace the butter with 1 tablespoon + 2 teaspoons (.81 oz/23 g) of coconut oil.
  • Melt it and cool slightly before using.

Vanilla extract

• Vanilla extract enhances the buttery, molasses, and nutty notes.
• Substitute: Instead of vanilla, use an equal amount of Vanilla Bean Paste.

Salt

• Salt enhances the flavors.
• Importantly, salt balances the sweetness of the filling.

Pecans

• Pecans give the filling crunch.
• Additionally, pecans give the filling a rich, nutty flavor.
• For the best flavor, toast the nuts first.
• Substitute: Use an equal amount of walnuts or hazelnuts if you prefer.

How to Make Pecan Tassies

To Make the Tart Shells

1. Prepare to bake: Preheat the oven to 350°F (180°C) and lightly butter a 24-cup mini muffin tin. Set aside.
2. Make dough: In a medium bowl, whisk the butter, cream cheese, and salt together until combined, then work in the flour until a soft dough is formed.

3. Portion out dough: Using a bit of flour to avoid sticking, divide the dough into 24 equal portions (about 2 tablespoons/ ½ oz /17 g), and roll each portion into a ball.

4. Press in tin: Press each ball into the bottom and up the sides of the muffin cups and place in the freezer to chill.

To Make the Pecan Filling

5. Make filling: In a medium bowl, whisk the egg yolks, brown sugar, maple syrup, butter, vanilla extract, and salt until smooth, then fold in the finely chopped pecans.

6. Fill shells and bake: Divide the filling among the tart shells and then bake for 20-25 minutes, until puffed and set.

7. Cool: Let cool in the tin for about 10 minutes before transferring to a wire rack to cool completely.

8. Serve: Enjoy with some vanilla ice cream or a dollop of whipped cream!

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Tart tamper: This tool makes it easier to press the filling into the mini muffin pan.
• Dough too sticky? If you find the dough is too sticky to work with easily, pop it into the fridge for 30 minutes.
• Spoon filling carefully: Be sure not to overfill the shells so that it doesn’t spill over and burn while baking.
• Tell-tale sign: Bake until just puffed and set.
• Cool completely: They continue to firm up while cooling.
• Grease the pan: Lightly butter the mini muffin tin so the tarts won’t stick.
• Toast for the best flavor: Place the pecans on an unlined baking sheet in a 350°F (180°C) oven for 10-12 minutes, until lightly browned and fragrant.
• Honey: You can use it in place of the maple syrup.

Make Ahead and Storage Instructions

Make-ahead tips:

• • You can make the tassie dough ahead: wrap well and refrigerate for up to three days.
  • You can also freeze the dough: wrap well and place in a freezer bag, and freeze for up to one month. Defrost overnight in the fridge before using.
    • You can make the tassies ahead and freeze for up to one month, well-sealed in an airtight container. Before serving, defrost at room temperature for about 30 minutes.

How to store leftovers:

• • Store in an airtight container at room temperature for up to one day, or refrigerate for up to four days.
    • You can freeze tassies for up to one month, well-sealed in an airtight container. Defrost at room temperature for about 30 minutes.

FAQs

Can I make this Pecan Tassie recipe gluten-free?

Can I make this pecan tassies recipe egg-free?

• Yes, you can make this pecan tassies recipe egg-free.
  • Instead of the egg yolk, use a flaxseed substitute.
  • Mix 1 teaspoon of ground flaxseed with 1 tablespoon of water, and let it sit for 5 minutes before adding to the filling.

Mix-ins and variations

• Stir 1/2 cup (3 oz/85 g) of mini chocolate chips, or a 1/2 cup (3 oz/85 g) of toffee bits, or 1/3 cup (1 oz/28 g)  of coconut to the filling mixture.
• Add warmth and depth by mixing in 1 to 2 tablespoons of Irish whiskey, bourbon, or rum into the filling, or add spice with 1 teaspoon of cinnamon or a pinch of cardamom.
• Top with a drizzle of melted chocolate or a sprinkle of flaky sea salt.
• Serve Pecan Tassies on a cookie tray or plate as an individual dessert with ice cream, whipped cream, or Crème Anglaise (Custard Sauce).

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