Starting this week, I’m instituting a weekly “Sunday is for Baking” post on Southern Abroad. Each Sunday, I’ll be posting a new recipe for a delicious baked good. Our friends and coworkers in Scotland, who will be receiving many of these sweet treats, are very excited about this new development. Who am I kidding, I am very excited about this too! I love to bake and I’m excited to start sharing my favorite recipes with you!
This week’s Sunday is for Baking recipe is Pecan Tassies! I’ve never met anyone who didn’t like this recipe. When we first moved to Scotland, I made these tassies to share with everyone in my husband’s master’s program. The people in his program came from all over the world and no one had ever tasted anything like these. They were a huge hit and we were really excited to be able to share a bit of our southern food culture in a bite sized treat. Pecan Tassies are all the goodness of a southern pecan pie shrunk down into a mini tart-like crust. No special ingredients needed, this recipe is as easy as it is delicious. Here’s how you make it:
Start with the crust.
Simply cream together softened butter and cream cheese, then stir in the flour.
At this point, the dough will be soft and somewhat sticky.
Once the crust ingredients are fully combined, wrap the dough up in saran wrap and refrigerate it for at least an hour up to overnight. This allows the dough to firm up which will make it much easier to form into mini crust shapes later.
Next is the filling. This step could not be easier. Just pour all of the filling ingredients into a bowl and stir them together until they are fully combined.
The filling should be free of lumps when mixed. Set the filling aside.
Once the dough is chilled, divide it into 12 equal sized balls. Place each ball into a greased muffin cup and shape each dough ball into a mini tart shell. I find that the easiest way to do this is to press your thumb down into the center of the dough ball and then use your index fingers to create the sides of the tart.
All that’s left now is to fill each shell. Divide the filling evenly between all of the tart shells making sure not to fill any tart higher than the top of the crust.
Bake the tassies at 350 degrees Fahrenheit for 25 minutes or until the crust is golden brown.
Allow the tassies to cool for 10-15 minutes in the pan before trying to remove them. This will allow the filling to set. Once the filling is mostly set, remove the tassies to a cooling rack to finish cooling.
Share this divine southern treat with your friends or keep it all for yourself. These pecan tassies will not disappoint!
Makes 12 tassies
- 1/2 cup softened butter
- 3 oz softened cream cheese
- 1 cup flour
- 2 tbs melted butter
- 3/4 cup packed brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup chopped pecans
For the crust: Cream together the butter and cream cheese. Mix in the flour and stir until fully combined. Wrap the crust in saran wrap and refrigerate for at least an hour or up to overnight.
For the filling: Mix together all of the filling ingredients. Stir until fully combined.
Divide the chilled dough into 12 equal sized balls and place each ball into a greased muffin cup. Shape each dough ball into a mini tart shell by pressing your thumb into the center of the ball then using your index finger the shape the edges of the tart.
Divide the filling equally between all 12 tart shells. Bake the tassies at 350 degrees Fahrenheit for 25 minutes or until the crusts are golden brown.
Cool the tassies for 10-15 minutes in the muffin tin to allow the filling to set. Then, remove the tassies to a cooling rack to all them to cool completely.