Maple Pecan Tassies
These pecan tassies are a unique treat with their cream cheese based crust and maple pecan flavor. Double or triple the recipe to make enough for sharing!
What is a tassie?
“Tassie” is a Scottish word meaning “miniature cup” so for baking, a tassie is simply a mini pastry cup. It’s filled with something like a custard or in this case, pecans.
Pecan Tassies can also be referred to as Mini Pecan Pies. For me, I think of mini pecan pies as being simply that, a mini version of a pecan pie with a traditional pastry crust and baked pecan filling. The difference is that traditionally, pecan tassies call for a cream cheese based crust. The cream cheese helps the minis stay together, keeps them tender and flaky, and adds a little tang to the flavor.
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For the crust
- 113 grams (1/2 cup, 1 stick) unsalted butter, softened
- 85 grams (3 ounces) cream cheese, softened
- 120 grams (1 cup) all-purpose flour
- 1/4 teaspoon salt
For the filling
- 1 large egg
- 25 grams (2 tablespoons) brown sugar, light or brown
- 28 grams (2 tablespoons) melted butter, cooled
- 85 grams (1/4 cup) real maple syrup
- ½ teaspoon vanilla extract
- 1 pinch salt
- 1/2 teaspoon cinnamon
- 67 grams (2/3 cup) chopped pecans
- Preheat oven to 350°F (175°C).
- Liberally spray a mini muffin tin with non-stick cooking spray
For the Crust
- Cream together the softened butter and cream cheese using a stand mixer or hand mixer with the paddle attachment. Scrape down the sides and bottom of the bowl to make sure there are no butter or cream cheese bits. Cream for about 2-3 minutes until very smooth and creamy.
- Mix in the flour and salt just until combined. Do not overmix. Dough will be soft and sticky.
- Chill dough for about 25 minutes until firm enough to be rolled. Meanwhile, make the filling.
For the Filling
- In a medium bowl, whisk together all ingredients except the pecans until completely combined. Stir in the pecans. Set aside.
Fill and Bake
- Roll chilled dough into 1 tablespoon balls (about 1 inch). Press the dough balls into the bottom of the mini muffin tin. Go all the way up the sides. (If the dough gets too soft as you near the end of the batch, stick it back in the fridge for a few more minutes.)
- Spoon the filling into each dough cup almost to the top. Pecans can be sticking out but make sure no syrup is too close to the top. Do not let the filling overflow the cup. Make sure there are plenty of pecans in every cup.
- Bake the tassies for 20-25 minutes until the crust is golden and the filling is set.
- Let cool completely before removing from the tin. Use the edge of a spoon or butter knife to gently scoop the tassies out from the pan.
Tassies can be stored at room temperature for 1 week in an airtight container. They can be frozen for up to 3 months.