Pecan Tassies – Looking for something nutty? Our Pecan Tassies Recipe is the solution! These bite-sized pastries, with their combination of pecans, cream cheese, and cinnamon flavors are a treat for any occasion. The recipe is simple yet incredibly delicious making it a must-try for all baking enthusiasts.
I remember the first time I made these Pecan Tassies; it was during a family gathering. The kitchen was filled with the inviting aroma of toasted pecans and cinnamon. Even my husband, who doesn’t have much of a tooth couldn’t resist giving them a try. To my delight he absolutely loved them! To top it off my picky dessert-eating child asked for seconds – that was definitely a win for me. Since then these tassies have become a favorite in our family.
What makes these Pecan Tassies truly stand out?
What makes this Pecan Tassies Recipe stand out? Firstly the combination of cream cheese and butter in the pastry shells creates a tender texture. The filling itself is a blend of sugar, karo syrup (corn syrup), and toasted pecans – offering a deep caramel-like flavor with just the right amount of satisfying crunch. These mini tarts are not easy to make. Also perfect, for serving at parties or as an enjoyable snack.
What You Need To Make This Pecan Tassies Recipe?
Ingredients for the Shells:
Cream Cheese: The cream cheese is what gives the shells their texture. Make sure it’s at room temperature so that it blends easily. This ingredient adds a tanginess that balances out the sweetness of the filling.
Butter: Like cream cheese the butter should be softened. It helps create a rich flavor in the shells. Opting for high-quality butter will give you the taste.
All Purpose Flour: This is basically the foundation of your shells providing them with structure. To achieve a texture sift the flour before using it.
Cinnamon: Adding cinnamon gives your shells a spicy touch taking them beyond being plain pastries. It beautifully complements the nuttiness of pecans.
Ingredients for the Filling:
Brown Sugar: The molasses in sugar deepens its flavor profile bringing moisture and a caramel-like sweetness to your filling. By packing it you ensure that each bite has the right amount of sweetness.
Karo Syrup: This syrup is essential for achieving a glossy filling. It prevents crystallization. Ensures that your tassies have a velvety texture.
Unsalted Butter: A hint of butter, in the filling enhances its flavor. Using unsalted butter allows you to control how much salt goes into your recipe.
Salt: A dash of salt is necessary to create a balance, between the sweetness and overall flavor of the filling.
Large Egg: The egg plays a role, in binding the filling providing it with structure. Gently whisking the egg before incorporating it ensures a blend throughout.
Vanilla Extract: Vanilla brings depth and fragrance to the filling enhancing both its sweetness and nutty tones.
Want To Save This Recipe?
Chopped Pecans: By toasting the pecans to adding them to the filling their nutty flavor becomes more pronounced accompanied by a crunch. Finely chopping them guarantees a distribution within each tart.
Steps To Make Pecan Tassies:
Step 1: Let’s begin by creaming the butter and cream cheese until they become creamy and smooth. This is where the magic happens! Gradually add in the flour and cinnamon being careful not, to overmix. We just want everything to come together. Wrap the dough in wax paper. Let it rest in the refrigerator for 2 hours. It’s important to chill it for that texture.
Step 2: Now let’s shape the dough into 48 balls, like nests, and place them in greased mini muffin pans.
Step 3: While your oven preheats, to 325°F let’s prepare the filling. In a bowl mix together sugar, karo syrup, melted butter, salt, egg, and vanilla. Beat them until they are well combined. Then stir in the toasted pecans. They’re really what makes this recipe shine!
Step 4: Now comes assembly time! Spoon your delicious filling into each shell. They’ll look like treasures!
Step 5: Bake them for 25 minutes until you have a set filling. Allow them to cool slightly before transferring them to a wire rack.
Tip:
One crucial aspect that makes a Pecan Tassie outstanding is its shell. It should have a tender and flavorful quality. To achieve this it’s important to handle the dough with care. Avoid overworking it as this can result in shells due, to the development of gluten in the flour. Instead gently mix the dough until all the ingredients are just combined. When shaping the shells in the muffin pans be gentle and light-handed. Press the dough into the pans delicately to form shells without compressing them much. This approach guarantees that your shells will have a texture. Crispy yet melt in your mouth tender. Providing a base, for the rich and nutty filling.
By prioritizing shell texture you elevate every moment of savoring these exquisite Pecan Tassies.
Frequently Asked Questions:
Can I make the dough ahead of time?
Of course! You have the option to prepare the dough ahead of time. It can be made in advance. Stored in the refrigerator, for up to 2 days.
What’s the best way to store Pecan Tassies?
When it comes to storing Pecan Tassies it’s best to let them cool first. Once cooled you can keep them fresh by storing them in an airtight container at room temperature for up to 5 days.
Can I freeze these tarts?
If you’re wondering about freezing these tarts the good news is that Pecan Tassies freeze well! Simply freeze them in a layer initially. Then transfer them to a freezer bag. They can be frozen for, up to 3 months.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Pecan Tassies Recipe
Ingredients
Shells:
- 6 ounces cream cheese softened
- ⅔ c butter softened
- 2 c all-purpose flour
- 1½ teaspoon cinnamon
Filling:
- ¾ c firmly packed brown sugar
- ⅓ c karo syrup
- 1 Tablespoon unsalted butter melted
- ⅛ teaspoon salt
- 1 large egg lightly beaten
- 1 teaspoon vanilla extract
- ¾ c finely chopped pecans toasted
Instructions
For the Shells:
- Beat the cream cheese and butter until they turn creamy.
- Gradually add flour and cinnamon mixing until blended.
- Wrap the dough, in wax paper. Let it chill in the refrigerator for 2 hours.
- Shape the dough into balls 48 in total. Place them in greased muffin pans shaping each ball into a shell form.
For the Filling:
- Preheat your oven to 325°F (163°C).
- In a bowl combine sugar, karo syrup, melted butter, salt, beaten egg and vanilla extract. Mix them together until they are well combined.
- Stir in the chopped toasted pecans into the mixture.
- Spoon the filling into each dough shell.
- Bake, for around 25 minutes. Until the filling sets.
- Allow the tassies to cool slightly while still in their pans. Then transfer them onto a wire rack to cool completely.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
