My Grandma Rose’s pecan tassies are a family favorite. They resemble mini pecan pies, are surprisingly simple to make, and feature a flaky cream cheese pastry crust that looks lovely on any holiday cookie tray.
Why You’ll Love Pecan Pie Tarts
Grandma Rose ran a home baking business out of a modest kitchen and produced countless trays of cookies for events. Among all her treats, these pecan tassies are my absolute favorite. The process takes a bit of patience, but the recipe is straightforward and worth the effort. I made them even during a tiring pregnancy because they’re that easy and comforting. These tarts:
- Taste like mini pecan pies
- Are ideal for Christmas cookie trays
- Freeze and store well
- Make a perfect handheld dessert
- Carry a nostalgic, homemade feel
Ingredient Information And Substitutions
- Cream Cheese & Flour: The crust starts with cream cheese and flour. Full-fat cream cheese gives the best texture—make sure it’s softened. All-purpose flour works well.
- Butter: Used in both the crust and filling. Swap with vegan butter if desired.
- Pecans: Finely chopped pecans are best. Pulse halves in a food processor until chopped.
- Eggs: Eggs bind the filling and give it structure.
- Brown Sugar: Adds a rich, almost molasses-like flavor that pairs beautifully with pecans. Granulated sugar can be used in a pinch, but results will differ slightly.
- Vanilla Extract: A small amount brightens the filling and complements the pecans.
How To Make Pecan Butter Tarts
Step 1 — Prepare the crust and add to the mini muffin tins.
Preheat the oven to 350°F (175°C). In a large bowl, beat softened cream cheese and butter together until smooth. Add the flour and mix until combined. Refrigerate the dough for at least 1 hour (overnight is fine if you have the time).
Grease mini muffin tins with nonstick spray. Roll the chilled dough into nut-sized balls and press each into a muffin cup, using your finger to create a shell. Keep the prepared tins chilled while you make the filling.
Step 2 — Make the filling.
Combine brown sugar, butter, eggs, and vanilla until smooth. Place a small amount of chopped pecans in the bottom of each tart shell, add the brown sugar mixture (do not overfill), and top with additional pecans.
Step 3 — Bake.
Bake at 350°F for 20–25 minutes until the filling is set and the crust is golden. Allow the tassies to cool slightly in the pan before transferring to a wire rack to cool completely.
Frequently Asked Questions
A tassie is a small tart, similar to a mini pecan pie. The term likely comes from the French word tartlette (mini tart). In some regions, tassie can also refer to a small cup, derived from the French tasse.
This version is simple: eggs, brown sugar, butter, vanilla, and chopped pecans. Some recipes use corn syrup or spices like cinnamon, but Grandma Rose’s original did not.
Spray your mini muffin tin well with nonstick spray and avoid overfilling the cups. If they stick, gently loosen edges with a butter knife—be careful, the crust is delicate and flaky.
Tips For Making Mini Pecan Tarts
- Use a mini muffin tin: It creates the right size for tassies—regular muffin tins are too large.
- Chill the dough: Chilling overnight is ideal, but one hour is sufficient if you’re short on time.
- Press the crust thinly: Aim for a thinner shell so the filling and pecans balance the pastry. Use your finger to shape each cup.
- Avoid overfilling: The filling puffs slightly when baking; leave a little room at the top.
- Watch for browning: Pull the tarts when the crust is golden and the filling is set.
- Prep ahead: You can make the crust up to 24 hours ahead and chop pecans in advance.
- Storage: Store in an airtight container in the refrigerator up to 3 days, or freeze up to 3 months. For freezing, flash-freeze on a baking sheet, then transfer to an airtight container.
What To Serve with Pecan Pie Tartlets
Pecan tassies are a holiday favorite and pair nicely with many classic dishes as a sweet finish to a festive meal.
Other Delicious Christmas Cookie Recipes To Try
-
Italian Rainbow Cookie Recipe
-
Citrus Cranberry Shortbread Cookies
-
Crinkle Chocolate Cookies
-
Sour Cream Cookies
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Grandma Rose’s Pecan Tassies
Equipment
- mini muffin pan
- mini prep processor (for chopping pecans)
- hand mixer
- mixing bowl
Ingredients
Crust:
- 8 ounces cream cheese, softened
- 1 ½ cups salted butter, softened (about 2 ½ sticks)
- 2 ⅔ cups all-purpose flour
Filling:
- 3 eggs
- 2 cups brown sugar
- 1 ½ tablespoons salted butter
- 1 ½ teaspoons pure vanilla extract
- 8 ounces chopped pecans
Instructions
For the crust:
- Beat together cream cheese and butter until smooth. Add flour and mix to form a dough. Refrigerate at least 1 hour or overnight.
- Spray mini muffin tins with cooking spray.
- Roll dough into nut-sized balls, press into muffin cups to form shells, and refrigerate the prepared tins while you make the filling.
Make the filling:
- Mix brown sugar, butter, eggs, and vanilla until combined.
Assembly:
- Preheat oven to 350°F. Place a small amount of chopped pecans into each tart shell.
- Add a spoonful of the brown sugar mixture to each shell (leave a little space at the top), then top with more pecans.
- Bake 20–25 minutes. Cool completely before serving.
Notes
- Use a mini muffin tin: This ensures the right size and shape for tassies.
- Chill the dough: Overnight chilling gives the best texture, but one hour works if needed.
- Press the crust thinly: Aim for a thinner shell so the filling and pecans are balanced.
- Don’t overfill: Filling expands slightly while baking; leave a little room.
- Watch for browning: Remove when crust is golden and filling is set.
- Make ahead: Crust can be made up to 24 hours ahead; pecans can be chopped in advance.
- Storage: Refrigerate up to 3 days or freeze up to 3 months (flash-freeze first for best results).