WHAT ARE PECAN TASSIES?
Pecan Tassies are basically the bite-sized version of pecan pie, made in a mini muffin pan so you can make a big batch of these at once. You can also make larger versions using a regular-sized non-stick muffin pan.HOW LONG DO PECAN TASSIES LASTS?
Pecan Tassies will last in an airtight container at room temperature for about a week. You can extend the time by another week in the refrigerator, but they may dry out a little bit when stored cold.
CAN YOU FREEZE PECAN TASSIES?
You can freeze tassies for several months when stored in an airtight container. Take them out a few hours before you plan on serving them.
TIPS FOR MAKING PECAN TASSIES
- You can use other pie filling instead of pecan, try apple or cherry
- You can use Neufchatel cheese instead of cream cheese, which is basically a lower fat version of cream cheese, without any flavor difference.
- If you’re having trouble pressing the dough into the muffin tin, try rolling the dough out and cutting out circles, then laying the circles into the tin.
- This recipe calls for brown sugar which adds a lot of the signature flavor, but white sugar will work in a pinch if that’s all you have.
- Grease your muffin tin, or use little ungreased cupcake liners to make them easier to remove from the tin and serve.
- Measure your all purpose flour carefully, as adding too much can make these crumbly.
- Add a splash of bourbon to the filling for an adult version of these pecan pies.
- Save some larger pecan pieces to press into the top of each tassie for decoration.
- Add some mini chocolate chip or dried cranberries to the filling in this pecan tassies recipe, and to the top for some fruity or chocolate pecan pie flavor!
- Course: Dessert
- Cuisine: American
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: 24 Tassies
INGREDIENTS:
MAKES 24- 115g/4oz/½ cup cream cheese
- 115g/4oz/½ cup butter
- 115g/4oz/1 cup plain (all-purpose) flour
- 2 eggs
- 115g/4oz/½ cup soft dark brown sugar
- 5ml/1 tablespoon vanilla extract
- Pinch of salt
- 25g/1oz/2 tablespoon butter, melted
- 115g/4oz/⅔ cup pecan nuts
STEPS:
- Place a baking sheet in the oven and preheat to 180°C/350°F.Grease 24 mini-muffin tins.
- Chop the cream cheese and butter into cubes. Put them in a mixing bowl. Sift over half the flour and mix. Add the remaining flour and continue mixing to form a dough.
- Roll out the dough thinly. With a floured, fluted pastry cutter, stamp out 24, 6 cm rounds. Line the tins with the rounds and chill.
- To make the filling, lightly whisk the eggs in a bowl. Gradually whisk in the brown sugar, and add the vanilla extract, salt and butter. Set aside until required.
- Reserve 24 undamaged pecan halves and chop the rest coarsely with a sharp knife.
- Place a spoonful of chopped nuts in each muffin tin and cover with the filling. Set a pecan half on the top of each.
- Bake on the hot baking sheet for about 20 minutes, until puffed and set. Transfer to a wire rack to cool. Serve at room temperature.
Variation
To make Jam Tassie, fill the cream cheese pastry shells with raspberry or blackberry jam, or other fruit jams. Bake as described.