If your holiday baking list needs one more old-fashioned favorite, make it these Pecan Tassies. With their buttery cream cheese crust and rich pecan filling, they’re the perfect bite-sized version of a classic pie and a beautiful addition to any dessert tray.
One of my favorite old-fashioned holiday desserts is Pecan Tassies. A tassie (which is a Scots word meaning “small cup”) is simply a miniature tart. There are lots of different kinds, but the pecan version is probably my favorite. It’s essentially a two-bite pecan pie. I ask you, how can that be bad?
They’re also one of those recipes that quietly carry tradition from one generation to the next. You’ll find them on dessert trays at church socials, tucked into tins for neighbors, and served on Southern sideboards at Christmas dinner. They may be tiny, but they hold big memories for many people. Once you’ve made a batch, you’ll understand why these little tarts have never gone out of style.
I hope you enjoy these and that you might add them to your holiday baking list. They’re a lovely part of our Southern comfort foodways.
— This post was originally published on November 25, 2014. It has been updated with additional information.
Recipe Snapshot
Cuisine: Southern, Vintage
Cooking Method: Oven
Total Time: 35 Minutes
Servings: 24
Primary Ingredient(s): Butter, cream cheese, flour, brown sugar, pecans
Skill Level: Easy
What You’ll Like About This Recipe
- The familiar flavor of pecan pie in a delicate, tender crust that melts in your mouth.
- The cream cheese pastry is simple to make, even for beginners.
- Tassies hold up well for several days and also freeze well.
- They’re a good make-ahead choice for dessert trays, cookie exchanges, or holiday gift boxes.
- A dependable, time-tested recipe.
Ingredient Notes
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- Butter – Used in both the tart shells and the filling for a tender texture and rich flavor. Choose a high-quality brand like Land o’Lakes. Let it soften at room temperature before you begin.
- Cream Cheese – The secret to a melt-in-your-mouth crust. It also helps the dough stay soft and pliable, and easy to work with.
- All-Purpose Flour – You’ll need all-purpose flour. Of course, White Lily is always the first choice of Southern bakers. For accurate measuring, spoon the flour into the cup and level it off with the back of a knife.
- Light Brown Sugar – The brown sugar creates the familiar caramel flavor in the filling. Be sure to pack it firmly into the cup when measuring.
- Egg – You’ll need just one egg to bind the filling ingredients and produce a smooth, custard-like texture.
- Pecans – You’ll need finely chopped pecans for the filling and pecan halves for topping each tassie. Fresh, high-quality pecans like Fisher’s make all the difference.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
You’ll also find this recipe in my cookbook!
You can see this recipe on page 259 of my cookbook, My Southern Table! Get your signed copy today.
How to Make Pecan Tassies
- Begin by making the tart shell dough. Add the butter and cream cheese to a large mixing bowl and beat with an electric mixer until creamy. Turn the mixer to its lowest speed and gradually add the flour, mixing until thoroughly combined.
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- Form the dough into a round and wrap in plastic wrap or waxed paper. Refrigerate for one hour.
- Preheat the oven to 350 degrees. Spray 24 miniature muffin cups with cooking spray. Divide the dough into 24 evenly-sized pieces.
- Place one ball of tart shell dough into each muffin cup. Press with a tamper or use your fingers to form a shell. If you’re using a tamper, be sure to twist while pressing straight down to get the prettiest shape.
- In a medium bowl, combine the light brown sugar, egg, butter, vanilla, and salt. Mix well.
- In each tart shell, place one teaspoon of chopped pecans.
- Top with one teaspoon of the brown sugar filling mixture and one pecan half.
- Bake for 20 minutes or until the filling is set. Remove from oven and cool completely on a wire rack.
Recipe Success Tips
- For best results, the butter and cream cheese should be at room temperature before mixing.
- If the dough feels sticky after chilling, dust your fingers lightly with flour when shaping the shells.
- Use a wooden tamper (or a cocktail muddler) to create an even, neat crust. If neither of those are available, you can form the tart cups with your fingers.
- Don’t overfill the shells; too much filling can bubble over and stick to the pan.
- Watch the baking time closely. The filling should be set but still have a slight softness in the center when done.
- Let the tassies cool completely before removing them from the pan.
Recipe Variations and Substitutions
I hesitate to suggest changes to this recipe because it has stood the test of time just as it is, but if you enjoy experimenting, here are a few ideas that wouldn’t stray too far from the original.
- Sprinkle a touch of flaky sea salt on top after baking.
- Add a teaspoon of bourbon to the filling for a classic holiday flavor.
- Use dark brown sugar in place of light brown sugar for a deeper flavor.
How to Store
Once cooled, store the tassies in an airtight container at room temperature for up to three days. For longer storage, keep them in the refrigerator for up to a week.
They also freeze really well. Arrange them in a single layer on a baking sheet and freeze until firm, then transfer to a container with parchment or plastic wrap between layers. Thaw at room temperature before serving.
Questions About Pecan Tassies
Yes. Double all the ingredients and bake in batches if necessary.
This recipe relies on a cream cheese pastry that gives the tassies their tender texture. Regular pie crust will change the result, so I can’t recommend it.
Be sure the tassies cool completely before storing them. Also, avoid covering them while they’re still warm which would create steam that would soften the crust.
More Recipes You’ll Like
Easy 5-Minute Microwave Fudge
Homemade Southern Pecan Pralines
Classic Homemade Peanut Brittle
Classic Southern Pecan Pie
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
Pecan Tassies
Ingredients
For the tart shells:
- 7 tablespoons butter softened
- 3 ounces cream cheese room temperature
- 1 cup all-purpose flour
For the filling:
- ¾ cup light brown sugar packed
- 1 egg
- 1 tablespoon butter softened
- 1 teaspoon vanilla
- pinch salt
- ¾ cup finely chopped pecans
- 24 pecan halves
Instructions
- Begin by making the tart shell dough. Add the butter and cream cheese to a large mixing bowl and beat with an electric mixer until creamy. Turn the mixer to lowest speed and gradually add the flour, mixing until thoroughly combined.7 tablespoons butter, 3 ounces cream cheese, 1 cup all-purpose flour
- Form the dough into a round and wrap in plastic wrap or waxed paper. Refrigerate for one hour.
- Preheat the oven to 350 degrees. Spray 24 miniature muffin cups with cooking spray. Divide the dough into 24 evenly-sized pieces.
- Place one ball of tart shell dough into each muffin cup, and press with a tamper or use your fingers to form a shell.
- In a medium bowl, combine the light brown sugar, egg, butter, vanilla, and salt. Mix well.¾ cup light brown sugar, 1 egg, 1 tablespoon butter, 1 teaspoon vanilla, pinch salt
- In each tart shell, place one teaspoon of chopped pecans and one teaspoon of brown sugar filling mixture.¾ cup finely chopped pecans
- Top each tassie with one pecan half.24 pecan halves
- Bake for 20 minutes or until filling is set. Remove from oven and cool completely on a wire rack.
Notes
- Use softened butter and room temperature cream cheese for the most tender, easy-to-handle pastry dough.
- Don’t overfill the shells; a level teaspoon of chopped pecans and filling keeps them neat and prevents overflow.
- Store in an airtight container at room temperature for up to three days or refrigerate for up to one week. For longer storage, freeze and thaw before serving.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
so easy and delicious
It’s interesting to see these as a Southern tradition (and of course they are!) but I’m a 65-year-old who grew up in the northeast and still make these every Christmas in memory of my mother, who was baking them for years before I came along. We called them “Nut Toshies.” My mother’s recipe is virtually the same as yours so I agree with how delicious they are.
I just found your site and have enjoyed browsing it!
Interesting how recipe names vary from place to place :-)
These were my dad’s all time favorite and I made them for him every Christmas until he died… Haven’t made them since then… maybe time after 12 years to dust off this wonderful recipe and make some. Can these be frozen??
Hi BonnieBee. I think you probably could freeze these but I haven’t tried it myself. If I did, I would be sure to let them thaw slowly in the fridge and then bring them to room temperature before serving.
Geez these look right up my taste bud alley. I have a pan like that. Where did I put it? I realize I haven’t seen it for a while. This is what happens when you reorganize you kitchen a year ago and have kind of forgot the ‘oh what a good idea’ spots for things.
We have a few pecan trees on the ranch and these sweet treats are on my list to make with my fresh pecans!
Ah, I never knew what Tassies were! They look so delicious and fun to make and eat. And I am nuts (ha ha) for pecans! Bookmarked!
I’ve never made tassies before, but these are so cute!
Sues
I cannot make a pecan pie to save my life.. I keep trying and keep throwing them away.
BUT PECAN TASSIES I can make! Love these
Tassies have been part of my holiday baking for many years.
Love how cute these bite-size treats are – someone at our annual cookie exchange used to make these – so good!
Who could resist these two bite pecan pies! I’ll take a dozen :)
Perfect little southern bites. Love them!
Thanks Jenni! They’re an old favorite for sure.