Pecan Tassies Recipes

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PECAN TASSIES



Pecan Tassies image

Pecan tassies are bite-size pecan pies disguised as cookies. With a simple crust that's both tangy and rich, thanks to cream cheese and butter, and a not-too-sweet maple-infused pecan filling, they go down easy and by the handful.

Provided by Samantha Seneviratne

Categories     cookies and bars, dessert

Time 45m

Yield 24 cookies

Number Of Ingredients 11

6 tablespoons/85 grams unsalted butter, at room temperature
4 ounces/113 grams cream cheese, at room temperature
2 teaspoons granulated sugar
1/2 teaspoon kosher salt
1 cup/128 grams all-purpose flour
1 large egg
1/4 cup maple syrup
2 tablespoons dark brown sugar
2 tablespoons unsalted butter, melted
1/2 teaspoon pure vanilla extract
2/3 cup/66 grams pecan halves, finely chopped

Steps:

  • Make the crust: Heat oven to 350 degrees. In a large bowl, either by hand or with an electric mixer, beat together butter, cream cheese, sugar and salt until creamy. Beat in the flour just until combined and the dough begins to come together. Portion the dough into 24 1-inch balls (about a scant tablespoon each). Press each ball into a cup of a nonstick mini-muffin pan, spreading evenly over the bottom and 3/4 of the way up the sides, slightly higher if the cups are on the shallow side.
  • Make the filling and bake: In a medium bowl, whisk together all of the filling ingredients. Add a heaping teaspoon of the filling to create a small mound in each cup, making sure to distribute the pecans evenly by stirring the filling every few scoops. Bake until the filling is set and the crust is golden brown, 20 to 25 minutes. Transfer to a wire rack to cool for 10 minutes, then remove the tassies from the tin to cool completely.

Nutrition Facts : @context http, Calories 104, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 56 milligrams, Sugar 3 grams, TransFat 0 grams

GRANDMA'S PECAN TASSIES



Grandma's Pecan Tassies image

My grandma used to make these every Christmas. She passed the torch to me, and now my family asks me to make these every Christmas. They are delectable.

Provided by Brandi Rose

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 2h15m

Yield 48

Number Of Ingredients 9

1 cup butter, softened
6 ounces cream cheese, softened
2 cups all-purpose flour
1 ½ cups firmly packed brown sugar
2 large eggs
2 tablespoons butter, melted
1 tablespoon vanilla extract
⅛ teaspoon salt
1 ½ cups chopped pecans

Steps:

  • Combine 1 cup butter and cream cheese in a bowl using an electric mixer on medium speed until creamy. Add flour gradually, beating at low speed. Shape mixture into 48 balls and place on a baking sheet. Cover and chill in the refrigerator for 1 hour.
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the cups of a mini-muffin pan. Press 1 chilled dough ball into each cup and shape into a tart shell.
  • Whisk brown sugar, eggs, 2 tablespoons butter, vanilla extract, and salt together in a bowl. Stir in 1 1/4 cups pecans. Spoon mixture into tart shells. Top with the remaining pecans.
  • Bake in the preheated oven until edges of cookie shell are delicately brown, 12 to 15 minutes.
  • Cool in pans on wire racks for 10 minutes. Gently remove from pans and cool completely on wire racks, about 20 minutes.

Nutrition Facts : Calories 114 calories, Carbohydrate 9 g, Cholesterol 23.1 mg, Fat 8.3 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 3.8 g, Sodium 51.5 mg, Sugar 4.6 g

BESS LONDON'S PECAN TASSIES



Bess London's Pecan Tassies image

Provided by Trisha Yearwood

Categories     dessert

Time 1h55m

Yield 24 tassies

Number Of Ingredients 9

1/2 cup (1 stick) unsalted butter, at room temperature, plus 1 tablespoon butter, melted
One 3-ounce package cream cheese, at room temperature
1 cup all-purpose flour
Nonstick cooking spray
1 large egg
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
Pinch of fine salt
1/2 cup pecans, finely chopped

Steps:

  • With an electric mixer, beat the 1/2 cup butter and the cream cheese until smooth. Add the flour and beat until fully combined. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
  • Preheat the oven to 325 degrees F. Spray a 24-cup mini-muffin pan with cooking spray.
  • In a large mixing bowl, whisk together the melted butter, egg, brown sugar, vanilla and salt until smooth. Set aside.
  • Shape the chilled dough into 24 balls, about 1 inch in diameter. Press each ball into a cup of the muffin pan, spreading evenly and up the sides, then spoon 1 teaspoon of the pecans into each muffin cup. Fill each cup with the egg mixture until evenly distributed, about 1 teaspoon in each. Bake until the filling is set, about 25 minutes. Cool on a wire rack for 10 minutes, and then remove from the muffin pan.

PECAN TASSIES



Pecan Tassies image

These tart-like cookies feature the flavors and textures of pecan pie -- tender, buttery crust, crunchy pecans, and brown-sugar filling -- all in one bite. Martha made this recipe on Martha Bakes 409.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 18

Number Of Ingredients 12

1/2 cup pecans
1/2 cup (4 ounces) mascarpone or cream cheese
1/4 cup (1/2 stick) unsalted butter, softened
3/4 cup all-purpose flour
Pinch of salt
1 large egg
1/4 cup packed light-brown sugar
2 tablespoons pure maple syrup
2 teaspoons pure vanilla extract
1 tablespoon unsalted butter, softened
1/4 teaspoon salt
3/4 cup pecans, toasted and coarsely chopped

Steps:

  • Preheat oven to 350 degrees. Make the dough: Process pecans in a food processor until finely ground (you should have about 1/2 cup); set aside. Put mascarpone or cream cheese and butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until well blended. Add flour, ground pecans, and salt; mix just until dough comes together. Alternatively, stir together ingredients with a wooden spoon in a large bowl.
  • Roll dough into eighteen 1-inch balls, and press into bottoms and up sides of cups of mini-muffin tins.
  • Make the filling: Whisk the egg, sugar, maple syrup, vanilla, butter, and salt in a small bowl. Stir in pecans. Spoon about 1 1/2 teaspoons filling into each muffin cup.
  • Bake pecan tassies until crust begins to turn golden, about 20-22 minutes. Let cool completely in tins on wire rack. Unmold. Pecan tassies can be stored in single layers in airtight containers up to 3 days.

PECAN TASSIES



Pecan Tassies image

These tarts are very good for parties and special occasions. You'll probably want to double the recipe, because they'll disappear in a hurry! -Joy Corie, Ruston, Louisiana

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 10

1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
FILLING:
1 large egg, room temperature
3/4 cup packed brown sugar
1 tablespoon butter, softened
1 teaspoon vanilla extract
Dash salt
2/3 cup finely chopped pecans, divided

Steps:

  • In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to roll., Preheat oven to 375°. Shape dough into 1-in. balls; press evenly onto bottoms and up sides of greased mini muffin cups., For filling, in a small bowl, mix egg, brown sugar, butter, vanilla and salt until blended. Stir in 1/3 cup pecans; spoon into pastries. Sprinkle with remaining pecans., Bake 15-20 minutes or until edges are golden and filling is puffed. Cool in pans 2 minutes. Remove to wire racks to cool. Freeze option: Freeze cooled cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers.

Nutrition Facts : Calories 242 calories, Fat 16g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 131mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

PECAN TASSIES



Pecan Tassies image

Make and share this Pecan Tassies recipe from Food.com.

Provided by Joyce Heddin

Categories     Pie

Time 1h

Yield 24 mini tassies, 24 serving(s)

Number Of Ingredients 7

1 (3 ounce) package cream cheese, softened
1/2 cup butter
1 cup flour
1 egg
3/4 cup light brown sugar
1 teaspoon vanilla
3/4 cup chopped pecans

Steps:

  • Crust---------------.
  • Blend cream cheese and butter, add flour.
  • Refrigeerate for about 30 minutes.
  • Divide dough in 24 balls and press in mini muffin pans.
  • (Note: Do not use dark coated pans.) Filling---------------.
  • Combine egg, brown sugar, vanilla and nuts.
  • Fill cups 3/4 full.
  • Bake at 325 degrees for 25 to 30 minutes or until light brown.
  • Cool 5 minutes and remove from pans.

Nutrition Facts : Calories 118.2, Fat 7.8, SaturatedFat 3.4, Cholesterol 21.8, Sodium 50.2, Carbohydrate 11.4, Fiber 0.5, Sugar 7, Protein 1.4

PECAN TASSIES



Pecan Tassies image

Provided by Michael Symon : Food Network

Categories     dessert

Time 4h30m

Yield 2 dozen

Number Of Ingredients 12

1/2 cup (1 stick) unsalted butter, at room temperature
3 ounces cream cheese, at room temperature
1 cup all-purpose flour, plus more for the tamper
1 large egg
3/4 cups light brown sugar
1 tablespoon unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon ground allspice
1/2 teaspoon nutmeg, freshly grated
Pinch kosher salt
3/4 cup chopped pecans
Confectioners' sugar, for dusting

Steps:

  • Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  • For the dough: Add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Cream together until smooth and combined, 3 to 5 minutes. Mix in the flour until just combined. Chill the dough in the refrigerator for 2 hours.
  • When the dough is cold and firm, portion it into 2 dozen balls. Add each ball to a tassie pan or a mini muffin pan and, using a tamper dipped in flour, press the dough so that it forms a cup. Refrigerate the dough cups for 30 minutes.
  • To make the filling, cream the egg, brown sugar, butter, vanilla, allspice, nutmeg and salt in a large bowl with an electric mixer until smooth, 2 to 3 minutes. Transfer the filling to a liquid measuring cup for easy pouring.
  • Sprinkle the pecans amongst the refrigerated dough cups. Pour the filling evenly over the pecans.
  • Place over indirect heat and bake at 350 degrees F until golden brown and bubbly, 20 to 25 minutes. Cool completely before lightly dusting with confectioners' sugar. Enjoy!
  • (Alternatively, you can bake the pecan tassies in a 350 degrees F oven for 20 to 25 minutes.)

PECAN TASSIES



Pecan Tassies image

These little tarts are a great hit - and look beautiful on a holiday tray!

Provided by Carla A.

Categories     Desserts     Pies     Pecan Pie Recipes

Time 40m

Yield 60

Number Of Ingredients 9

2 cups margarine
4 (3 ounce) packages cream cheese
4 cups all-purpose flour
3 eggs
2 ½ cups packed brown sugar
3 tablespoons melted butter
½ teaspoon vanilla extract
1 pinch salt
1 ½ cups chopped pecans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a medium bowl, mix together the margarine and cream cheese until well blended. Beat in flour, 1 cup at a time, until the mixture forms a smooth dough. Roll into small balls, and press into the bottoms and sides of tart pans or mini muffin pans.
  • In another bowl, mix together the eggs, brown sugar, butter, vanilla, and salt. Stir in the pecans. Use a spoon to fill each of the crusts 2/3 full with the filling mixture.
  • Bake for 15 to 18 minutes in the preheated oven, until shell is light brown, and the filling has puffed up. Cool, and carefully remove from pans.

Nutrition Facts : Calories 166 calories, Carbohydrate 16 g, Cholesterol 17.1 mg, Fat 10.8 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 2.9 g, Sodium 97.2 mg, Sugar 9.1 g

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Top Asked Questions

How to bake pecan Tassies?
Directions. Make the filling: Whisk the egg, sugar, maple syrup, vanilla, butter, and salt in a small bowl. Stir in pecans. Spoon about 1 1/2 teaspoons filling into each muffin cup. 4. Bake pecan tassies until crust begins to turn golden, about 20-22 minutes. Let cool completely in tins on wire rack. Unmold.
What is a pecan Tasie?
A cross between a shortbread cookie and a bite of pecan pie, a pecan tassie is the kind of bite-size dessert that offers just the right amount of decadence in an adorable package. The dough that surrounds the filling is made out of a simple blend of butter, cream cheese, flour, and ground pecans.
What is in a pecan Tassies pie?
A little like mini pecan pies, these Pecan Tassies are easier to make and every bit as delicious. The flaky cream cheese crust with maple and pecan filling is a perfect combination for the holidays and totally addictive.
How many calories in pecan Tassies?
Calories per serving of Pecan Tassies 33 calories of Brown Sugar, (0.04 cup, packed) 33 calories of Butter, unsalted, (0.02 cup) 18 calories of Flour, white, (0.04 cup) 16 calories of Pecans, (0.02 cup, chopped) 8 hours ago Discover low - carb, keto-friendly Betty Crocker recipes using the keto food search engine.

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