Description
This pecan tassies recipe features a miniature pecan pie with a rich, nutty filling and a decadent maple caramel gloss. It’s an easy, family-friendly dessert perfect for weeknights or cozy weekends.
Ingredients
- 0.5 cup unsalted butter, softened (113g), for crust and filling
- 4 oz cream cheese, softened (113g)
- 1 cup all-purpose flour (125g)
- 0.5 cup light brown sugar (100g)
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 cup pecan halves, roughly chopped (110g)
- 0.25 cup pure maple syrup (60ml)
- 1 Tbsp butter (14g), for maple caramel gloss
Instructions
- Prepare Cream Cheese Crust: In a medium bowl, beat softened butter and cream cheese together with an electric mixer until light and creamy, about 2 minutes. Gradually mix in the all-purpose flour until a soft, uniform dough forms and pulls away from the sides. Shape into a disk, wrap, and chill for at least 30 minutes, or up to 2 days, until firm to the touch.
- Form Tassie Shells: Preheat oven to 350(degree)F (175(degree)C). On a lightly floured surface, take small, walnut-sized balls of chilled dough. Press each ball into the bottom and up the sides of mini muffin tins, creating an even shell. Chilling the dough for at least an hour makes it much easier to press neatly into the tins, preventing sticking.
- Make Pecan Filling: In a separate bowl, whisk together the eggs, 2 tablespoons of melted butter (taken from the 0.5 cup butter), brown sugar, and vanilla extract until the mixture is smooth and fully combined, about 1 minute. Stir in the chopped pecans until evenly coated.
- Fill and Bake Tassies: Spoon the pecan filling into each crust-lined muffin cup, filling about two-thirds full to prevent overflow. Bake for 20-25 minutes, until the crust edges are golden brown and the filling is set and no longer jiggly in the center. If the filling looks too dark before the crust is done, gently tent with foil for the last 5-7 minutes.
- Prepare Maple Caramel Gloss: While the pecan tassies cool slightly, combine the pure maple syrup and 1 tablespoon butter in a small saucepan. Gently heat over medium-low heat, stirring occasionally, until the mixture thickens slightly and becomes a glossy syrup, about 3-5 minutes, indicating it’s ready.
- Gloss and Serve: Let the baked pecan tassies cool in the tins for 5-10 minutes until they can be easily removed. Transfer them to a wire rack. Drizzle generously with the warm Maple Caramel Gloss before serving, allowing it to set slightly for a beautiful finish.
Notes
If cream cheese is unavailable, use another 0.25 cup butter for the crust. For a gluten-friendly option, use a 1:1 gluten-free flour blend. Opt for free-range eggs for vibrant yolks and flavor. Use fresh, plump pecans; avoid old or rancid nuts. Pecans can be swapped for walnuts. Chilling the dough for at least an hour makes it easier to press into tins. If the filling looks too dark during baking, gently tent with foil for the last 5-7 minutes.
- Prep Time: 75 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini tassie
- Calories: 250 calories
- Sugar: 18 g
- Sodium: 60 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
Keywords: pecan tassies, maple caramel gloss, mini pie, easy dessert, nutty, baking, family-friendly, sweet treat, holiday