Southern Pecan Tassies – Immaculate Bites

Southern Pecan Tassies vs. Pecan Pie

While both share similar ingredients and flavors, pecan tassies are smaller and baked in mini muffin tins instead of a pie pan. Their crust is typically softer, resembling a cookie dough rather than a traditional pie crust.

How to Make Southern Pecan Tassies

Make the Dough

1. Cream – In a medium mixing bowl, cream the butter and cream cheese until smooth. (Photos 1-2)
2. Dry Ingredients – Mix the flour and salt until just combined (avoiding overmixing). (Photos 3-4)

1. Divide the tassie crust dough into 24 equal pieces (about 1 tablespoon each) and roll into balls. (Photo 5)
2. Press a dough ball into the bottom and up the sides of each muffin cup. The dough will rise slightly above the rim of the pan, forming a small tart shell. You could use a tart tamper if you have one, but this handy gadget isn’t necessary. (Photo 6)

Make the Filling

1. Liquids – In a medium bowl, whisk the egg, brown sugar, melted butter, vanilla, and salt until smooth. Either a stand mixer or a medium mixing bowl and hand mixer will do the job just fine. (Photo 7)
2. Pecans – Stir in the chopped pecans. Optional step: Toast the chopped pecans lightly for 2-3 minutes over low-medium heat in a skillet. Then, let them cool before stirring them into the egg mixture. (Photo 8)
3. Assemble – Spoon about a teaspoon of the filling mixture into each prepared tart shell, being careful not to overfill them. (Photos 9-10)
4. Bake the tassies in a 350°F (175°C) oven for 20–25 minutes. Start checking around 15-20 minutes or until the filling sets and the edges of the crust are lightly golden.
5. Cool – Allow the tassies to cool in the muffin pan for around 10 minutes. Gently remove them from the pan and place them on a wire rack to cool completely.

Tips and Tricks

• Bring the cream cheese and butter to room temperature. Softening them first gives you a tenderer and flakier crust.
• If your tart dough is too soft to handle, chill it in the refrigerator for 20 minutes before shaping.
• Please don’t overfill. Overfilling can cause the filling to bubble over, making removal from the tin difficult.
• Use a non-stick muffin tin or grease your tin well to avoid sticking. Alternatively, silicone muffin pans make removal easy.
• Add a pinch of cinnamon or a shot of bourbon to the filling for an extra flavor.
• Allow tassies to cool and firm up in the pan slightly before removing them to avoid breaking the delicate crusts.

Make-Ahead and Storage Instructions 

A couple of ways work for making pecan tassies ahead. First, you can make the dough up to 3 days in advance. Wrap tightly in plastic wrap and refrigerate. Then, let it soften slightly before shaping.

Alternatively, you can assemble the tassies and freeze them. Simply freeze the filled shells in the muffin tin and, once frozen, transfer them to a freezer-safe container. Bake directly from frozen, adding a few extra minutes to the baking time.

Store baked tassies at room temperature in an airtight container for up to 3 days. Or extend the freshness by refrigerating in an airtight container for up to 5 days. Let them come to room temperature before serving for the best flavor. 😋

How to Serve Up Pecan Tassies

This decadent mini dessert or snack is wonderful with a cup of coffee and homemade whipped cream. Feel free to finish up your Thanksgiving turkey, mashed potatoes, and green bean casserole with this lighter-than-usual dessert.

More Palate-Pleasing Pecan Recipes to Try