Pecan tassies are a delightful bite-sized dessert featuring a buttery crust filled with a sweet and nutty pecan pie filling. This Pecan Tassies recipe offers a streamlined approach, utilizing a store-bought pie crust for convenience. The buttery, flaky crust is filled with a sweet and gooey pecan pie filling.
These miniature treats are perfect for satisfying a sweet tooth or enjoying alongside a cup of coffee or tea.
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Why You'll Love This Recipe
This Pecan Tassies recipe offers a streamlined approach, utilizing a store-bought pie crust for convenience. The homemade filling comes together quickly with pantry staples, and the entire recipe can be whipped up in under an hour.
- Quick and Easy: This recipe utilizes a store-bought pie crust, significantly reducing prep time and effort.
- Perfectly Portion-Controlled: Pecan tassies are bite-sized treats, ideal for portion control and satisfying sweet cravings without overindulging.
- Perfect for Entertaining: Pecan tassies are ideal for potlucks, bake sales, or simply treating yourself to a homemade dessert.
- Sweet and Nutty Delight: The combination of a buttery crust, rich filling, and chopped pecans creates a textural and flavorful contrast in every bite.
Ingredients You'll Need
Whether you're a seasoned baker or a novice in the kitchen, this recipe is a great way to experience the deliciousness of pecan tassies. The store-bought crust saves precious time without sacrificing taste.
- Store-bought pie crust
- Egg, slightly beaten
- Maple syrup
- Brown sugar, packed
- Butter, melted
- Salt
- Vanilla extract
- Pecans, chopped
- Pecan halves, for garnish (optional)
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Pecan Tassies
While pecans are traditional, feel free to substitute other chopped nuts like walnuts, almonds, or hazelnuts. You can even use a mixture of different nuts for added textural variety.
Cut Out Pie Crust Rounds
- Preheat your oven to 350 degrees. Spray a mini muffin tin with non-stick cooking spray.
- Gently unroll the room temperature pie crusts on a lightly floured work surface. Use a rolling pin to flatten them completely.
- Using your cookie cutter, cut out 24 circles. Pull the dough scraps together and re-roll to get the 24 you need.
Fill The Muffin Cups With Chopped Pecans
- Place the pie dough circles into the mini muffin pan, using your fingers to fit in like a mini tart crust.
- Chill the pie crust filled muffin pan while preparing the pecan filing.
Add The Pecan Pie Filling
- In a medium-sized bowl, add in the egg, the maple syrup, the brown sugar, butter, salt, and vanilla. Whisk until blended completely.
- Remove the muffin tin from the refrigerator and fill each muffin cavity with 1 tablespoon of chopped pecans. Next, pour the filing into each tart until just ½ full.
- Top each mini muffin cavity with the pecan halves, or additional chopped pecans.
Bake Until Golden Brown
- Bake in the preheated oven for 20 to 30 minutes. They will be done once the crust is golden brown.
- Set on a cooling rack until completely cooled, then carefully remove from the muffin pan using a knife to loosen around the edges first.
Serving Suggestions
Pecan tassies are perfect for enjoying with a cup of coffee or tea for an afternoon pick-me-up. Serve them as a delightful dessert after dinner or brunch any time of the year, but they are especially popular during the holidays.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this pecan tassie recipe.
- Substitute clear Karo syrup for the maple syrup in the filling if you don't want a bit of maple flavor in your pecan tassies.
- For a decadent twist, add a few mini chocolate chips to the pecan filling.
Tips for Success
Here are a few tips for making this pecan tassies recipe:
- Ensure your pie crust is at room temperature. A cold crust will be difficult to work with and may tear.
- Leave some space at the top of the crust cups to prevent the filling from overflowing while baking.
- If you're worried about soggy bottoms, pre-bake the pie crust cups for 5-7 minutes before adding the filling.
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Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this dish.
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Storage Options
- Pecan tassies can be stored at room temperature in an airtight container for up to 3 days.
- For longer storage, they can be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Absolutely! Use your favorite pie crust recipe, just make sure it's at room temperature when rolling it out and fitting the rounds in the mini muffin pan.
The ideal size will depend on the size of your mini muffin tins or tart pans. Aim for a cookie cutter that allows for a slight overhang on the dough to create the sides of the tassies. A 2-inch or 2.5-inch cookie cutter typically works well.
The tassies are done baking when the crust is golden brown and the filling is set. You can insert a toothpick into the center of a filling; if it comes out clean, the tassies are done.
More Delish Ideas
Pecan Tassies
Ingredients
- 1 package refrigerated pie crust
- 1 large egg slightly beaten
- ½ cup maple syrup
- ¼ cup brown sugar packed
- 1 tablespoon butter melted
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 1½ cup pecans chopped
- 1 cup pecans halves for topping each tassie
Instructions
- Preheat your oven to 350 degrees. Spray a mini muffin tin with non-stick cooking spray.
- Gently unroll the room temperature pie crusts on a lightly floured work surface. Use a rolling pin to flatten them completely.1 package refrigerated pie crust
- Using your cookie cutter, cut out 24 circles. Pull the dough scraps together and re-roll to get the 24 you need.
- Place the pie dough circles into the mini muffin pan, using your fingers to fit in like a mini tart crust.
- Chill the pie crust filled muffin pan while preparing the pecan filing.
- In a medium-sized bowl, add in the egg, the maple syrup, the brown sugar, butter, salt, and vanilla. Whisk until blended completely.1 large egg, ½ cup maple syrup, ¼ cup brown sugar, 1 tablespoon butter, ½ teaspoon salt, ½ teaspoon vanilla extract
- Remove the muffin tin from the refrigerator and fill each muffin cavity with 1 tablespoon of chopped pecans. Next, pour the filing into each tart until just ยฝ full.1½ cup pecans
- Top each mini muffin cavity with the pecan halves, or additional chopped pecans.1 cup pecans
- Bake in the preheated oven for 20 to 30 minutes. They will be done once the crust is golden brown.
- Set on a cooling rack until completely cooled, then carefully remove from the muffin pan using a knife to loosen around the edges first.
Notes
- Ensure your pie crust is at room temperature. A cold crust will be difficult to work with and may tear.
- Leave some space at the top of the crust cups to prevent the filling from overflowing while baking.
- If you're worried about soggy bottoms, pre-bake the pie crust cups for 5-7 minutes before adding the filling.
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