Pecan Tassies

Pecan Tassies Recipe –  These bite-sized treasures feature a buttery, cream cheese pastry filled with a sweet and nutty pecan filling. Perfect for Christmas gatherings, special occasions, or any time you crave a delightful treat. Share the joy of homemade goodness with friends and family this season!

plate of pecan tassies on a table with text overlay

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Cream Cheese Pecan Tartlets

Pecan Tassies are a delightful treat made with a buttery, cream cheese-infused pastry shell and a sweet, nutty filling. The magic begins with a tender crust created from a blend of cream cheese, softened butter, all-purpose flour, and a hint of cinnamon. The filling is where the real flavor explosion happens: a mixture of brown sugar, Karo syrup, melted butter, salt, vanilla extract, and a lightly beaten egg, all combined to create a gooey, sweet, and perfectly textured filling. It’s then generously adorned with finely chopped toasted pecans that bring a rich, toasty nuttiness to every bite. Pecan Tassies are a harmonious balance of textures and flavors, an irresistible blend of buttery, sweet, and nutty goodness that will have you reaching for seconds and thirds.  

plate of pecan tassies sprinkled with powdered sugar

How to Make Pecan Tassies

This dessert is super easy to make with only a few simple ingredients. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter at medium speed of an electric mixer until creamy. Gradually add all-purpose flour and ground cinnamon, beating slowly until the ingredients are blended. Wrap dough in plastic wrap, and chill for 2 hours. Divide the dough into 48 balls. Spray a mini muffin tin with nonstick cooking spray. Place dough balls into the muffin cups and press up the sides. 

In a bowl, whisk together light brown sugar, Karo syrup, melted butter, salt, vanilla extract, and an egg. Stir in finely chopped pecans. Spoon filling into the crust.

Bake in a preheated oven until the filling is set and the crust is golden brown. Cool slightly. Remove pies from the muffin pan and cool on a wire rack.

Helpful Tips & Frequently Asked Questions

  • You can use any type of nuts that you enjoy.
    • pecans
    • walnuts
    • peanuts
    • pistachios
  • Can substitute pure maple syrup for corn syrup.
  • Can Pecan Tassies be frozen? Yes! Bake tarts and cool to room temperature. Place them in a freezer safe bag or container with parchment paper between the layers to prevent them from sticking. Store in the freezer for up to 4 months.
    • When ready to eat, thaw and enjoy.
  • Store tarts in an airtight container at room temperature.
close up a pecan tart

Mini Pecan Pie Dessert

This dessert is a must for your upcoming holiday parties. They are always a crowd pleaser! Arrange them on a festive platter or dessert tray, and dust them lightly with a sprinkle of powdered sugar for an extra hint of sweetness. For a pop of color and freshness, garnish the platter with a few sprigs of fresh mint or a drizzle of caramel sauce. Pecan Tassies are the perfect addition to a dessert buffet, afternoon tea, or holiday spread. Whip up a batch or two today! One bite and they are sure to earn a spot on your holiday cookie tray.

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plate of pecan tassies sprinkled with powdered sugar with text overlay

Pecan Tassies

Yield: 48 tarts
Prep Time 10 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 2 hours 35 minutes
Pecan Tassies Recipe –  These bite-sized treasures feature a buttery, cream cheese pastry filled with a sweet and nutty pecan filling. Perfect for Christmas gatherings, special occasions, or any time you crave a delightful treat. Share the joy of homemade goodness with friends and family this season!

Ingredients:

Shells

Filling

Instructions:

Shells

  • Beat cream cheese and butter at medium speed of an electric mixer until creamy. Gradually add flour and cinnamon, beating at low speed just until ingredients are blended. Wrap dough in wax paper, and chill 2 hours.
  • Divide dough 48 balls. Place in lightly greased miniature muffin pans, shaping each into a shell.

Filling

  • Preheat oven to 325°F.
  • Combine the first 6 ingredients in a small mixing bowl; beat at medium speed of an electric mixer until blended. Stir in pecans. Spoon filling evenly into pastry shells.
  • Bake for 25 minutes or until set. Cool slightly. Remove from pans, and cool completely on a wire rack.

Notes:

  • ou can use any type of nuts that you enjoy.
    • pecans
    • walnuts
    • peanuts
    • pistachios
  • Can substitute pure maple syrup for corn syrup.
  • Can Pecan Tassies be frozen? Yes! Bake tarts and cool to room temperature. Place them in a freezer safe bag or container with parchment paper between the layers to prevent them from sticking. Store in the freezer for up to 4 months.
    • When ready to eat, thaw and enjoy.
  • Store tarts in an airtight container at room temperature.

Steph

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close up of a pecan tart cookie with text overlay

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Comments

  1. The yield is listed as 24 tarts, but in the recipe the dough is divided in half and each half yields 24 tarts. Which is correct? Thanks!

  2. I bet these are ooey-gooey good right out of the oven. I'm saving this recipe and I bet these become my favorite cookies. Merry Christmas

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