Pecan Tassies are a traditional southern holiday recipe. These two-bite mini pecan pies make a delicious addition to your dessert tray.
Servings 24 pieces
For the tart shells:
- 7 tblsp. butter softened
- 3 oz. cream cheese room temperature
- 1 cup all-purpose flour
For the filling:
- ¾ cup light brown sugar packed
- 1 egg
- 1 tblsp. butter softened
- 1 tsp. vanilla
- Pinch of salt
- ¾ cup finely chopped pecans
- 24 pecan halves
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.
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. 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.
In each tart shell, place one teaspoon of chopped pecans and one teaspoon of brown sugar filling mixture. Top with one pecan half.
Bake for 20 minutes or until filling is set. Remove from oven and cool completely on a wire rack.
Serving: 1g | Calories: 124kcal | Carbohydrates: 10g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 22mg | Sodium: 52mg | Fiber: 1g | Sugar: 6g