Description
These Pecan Tassies are delightful bite-sized tarts featuring a tender cream cheese pastry filled with a rich, sweet pecan filling infused with hints of maple syrup, bourbon, and vanilla. Perfect for holiday gatherings or any special occasion, these mini pecan pies offer a deliciously buttery and nutty treat that’s both flaky and gooey in every bite.
Ingredients
Scale
Pastry
- 1/2 cup butter (softened)
- 1 (3-oz) package cream cheese (softened)
- 1/4 teaspoon salt
- 1 cup all-purpose flour
Filling
- 1 1/4 cups light brown sugar
- 2 large eggs
- 2 tablespoons butter (melted)
- 2 tablespoons maple syrup
- 1 teaspoon bourbon (increase up to 1 tablespoon to taste)
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 cup finely chopped pecans (preferably lightly toasted)
Instructions
- Make pastry: Cream the softened butter, cream cheese, and 1/4 teaspoon salt together in a medium mixing bowl until smooth and combined. Gradually beat in the all-purpose flour on medium speed just until the dough forms, being careful not to overmix. Cover the bowl and refrigerate the dough for at least 2 hours until firm, as chilling is essential for handling and texture.
- Prep for baking: Preheat your oven to 350°F (175°C). Lightly grease a 24-count miniature muffin pan to prevent sticking and ensure easy removal of the tassies after baking.
- Form pastry shells: Remove the chilled dough and roll it into 24 equal-sized balls. Place each ball into the prepared muffin cups and press evenly into the bottom and up the sides to form a shell, taking care not to make the bottom too thin. Return the pan to the refrigerator to keep the dough firm before filling.
- Prepare filling: In a medium bowl, whisk together the light brown sugar, eggs, melted butter, maple syrup, bourbon, vanilla extract, and a pinch of salt until fully combined. Gently fold in the finely chopped pecans to distribute evenly throughout the filling.
- Fill pastry shells: Take the refrigerated muffin pan out and fill each pastry shell with the pecan filling using a piping bag, a zip-top bag with a snipped corner, or a teaspoon. Fill each shell fully to the top for the best presentation and flavor. If there is any leftover filling, bake it separately in a lightly greased ramekin.
- Bake tassies: Place the muffin pan in the preheated oven and bake for 25 to 30 minutes, or until the filling is puffed, set, and the pastry edges have turned a golden brown color.
- Cool: Remove the pan from the oven and let it sit on a cooling rack for 5 minutes. Then carefully remove the tassies from the pan and transfer them to the cooling rack to cool completely before serving.
Notes
- Chilling the pastry dough for at least 2 hours is critical to develop a tender texture and make it easier to handle.
- Lightly toasting the pecans before chopping enhances their flavor, but this step is optional.
- If you prefer a stronger bourbon flavor, you may increase the bourbon to 1 tablespoon as indicated.
- Store leftover tassies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These mini tarts can be made ahead and frozen before baking; just thaw in the refrigerator and bake as directed.
