Pecan Tassies a Holiday Treat

Pecan Tassies are like a mini pecan pie (but not as sweet) made with a cream cheese tart shell. They’re buttery, lightly sweet, nutty and oh-so easy to pop right in your mouth! These mini pies are really great for gifting during the holidays. They freeze well and travel great. All you need is a mini-muffin tin and a mixer.

What is a Tassie?

According to the Washington Post, tassie comes from a Scottish word meaning little cup or glass. Therefore, these mini pies are baked in little cups or a mini muffin tin.

How to make Pecan Tassies

Ingredients

For the tart shells:

• ½ cup unsalted butter room temperature (8 tablespoons)
• 3 ounces block cream cheese at room temperature
• 1 cup all-purpose flour sifted after measuring
• ⅛ teaspoon salt

For the filling:

• 2 tablespoons unsalted butter melted
• ¾ cup light brown sugar packed
• 2 tablespoons light corn syrup (like Karo)
• 2 large eggs room temperature
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 cup chopped toasted pecans (4oz)

Directions

To prepare the tart shells:

1. Preheat oven to 350°F. Lightly coat a mini muffin tin with vegetable cooking spray. Set aside.
2. Combine the butter and cream cheese in a mixing bowl. Using an electric mixer beat until combined. Add the flour and salt and blend until a soft dough forms.
3. Working with scant 1 tablespoon of dough (about 13 to 14g) at a time, roll into a ball then press evenly into the bottom and up the sides of each muffin cup. Make sure the dough reaches the top (or slightly over the top) of the pan so you can add a decent amount of filling.
4. Once filled freeze the muffin tin while preparing the filling. Chilling will help the dough hold its shape when baked.

To prepare the filling:

1. Stir together the melted butter, sugar and corn syrup until combined. Add the eggs, vanilla and salt. Stir until blended. Fold in the chopped pecans.
2. Fill each tart shell to the top with about one tablespoon of the filling taking care not to overfill. Bake for 20 to 25 minutes or until the tops are light golden brown. Cool the cookies in the pan for 5 minutes then remove to a cooling rack.

Tips

• Toast the pecans on a baking sheet lined with parchment paper at 350 degrees F for 6 to 8 minutes or until slightly fragrant. Cool then chop fine.
• When ready to serve simply dust the tops of the tassies with powdered sugar. You can also add a dollop of lightly sweetened whipped cream.