Pecan Tassies
Cuisine: American
Author: Kitchens
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Serve these as a garnish for a scoop of dulce de leche or butter pecan ice cream or, with a simple glass of cold milk for a wonderful winter snack.
Pastry Dough:
  • 8 Tablespoons butter, softened
  • 3 ounces cream cheese, softened
  • 1 Cup sifted all-purpose soft wheat flour
  • 2/3 Cup chopped pecans
  • 1 egg
  • 3/4 Cup brown sugar
  • 1 Tablespoon butter, softened
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  1. Preheat oven to 325 degrees F.
  2. Mix together the butter and cream cheese in a small bowl or food processor. Add the flour and blend thoroughly.
  3. Divide and shape into 30 balls. Wrap all 30 balls together in plastic wrap and chill slightly.
  4. Place each ball in a tiny ungreased fluted tart pan or muffin cup. Line the pans by pressing the dough with your fingertips against the bottoms and sides.
  5. For the filling, place half the pecans in the dough-lined pan. Beat together the egg, sugar, butter, vanilla, sand salt until all lumps are gone.
  6. Pour the egg mixture onto the pecan topped dough. Dot with the remaining pecans.
  7. Bake for 25 minutes or until the filling is set. Cool 5 minutes on a rack and remove from the pans before they are cool, as the caramel will set.
  8. These tiny tarts freeze easily.
For more ideas with this recipe, see More Fillings for Tassies.
Recipe by Recipes at