4.6 from 33 votes
Pecan Tassies Recipe
Pecan tassies are a sweet, bite-sized treat. Create these classic mini pecan pies at home for flaky pastry along with gooey pecan filling.
Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
Servings: 24
Calories: 189 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Crust:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup shortening
- 6 tablespoons cold water
Pecan pie filling:
- 1 1/4 cups pecans chopped
- 1 1/2 teaspoons vanilla
- 1 cup and 1 tablespoon of Corn syrup
- 1/4 cup brown sugar
- 3 eggs
- 1/4 cup sugar granulated
Instructions
- Make the crust (you can also use a store-bought crust to speed things up.)
- In a large bowl, mix together your flour and salt.
- Add the shortening. Using a fork, pastry cutter, or your hands, work the shortening into the flour mixture until the dough resembles small crumbs.
- Using a dough hook on your electric mixer, blend on low and add 1/4 cup ice water, 1 TBSP at a time until it forms a ball. The dough should be sticky yet firm. If it is dry, add the remaining amount of ice water if needed.
- Cover your dough ball with plastic wrap and place it in the refrigerator for 30 minutes.
- Add all the filling ingredients to a mixing bowl and mix until it is thick. Set aside.
- Preheat the oven to 350 degrees F. Roll out your dough with a rolling pin until it is thin enough for the pie crust but not so thin it starts to break.
- Use a cookie or biscuit cutter to make circles about 2.5" circumference in your dough.
- Lightly spray a muffin tin with cooking spray. Put the dough circle in the muffin tin and push in to cover the sides of each hole.
- Add 1 1/2 tablespoons of pecan pie filling to each tart and cook at 350 for 25 minutes. Let cool before removing and eating.
Cup of Yum
Notes
- When rolling out your dough, aim for the thickness of a dime. Too thin, and your tarts will be flimsy; too thick, and they'll be doughy.
- If pecans aren't your thing or you're looking to mix it up, you can use walnuts or almonds.
- Bake them up to two days in advance and store them in the fridge, or freeze them for up to a month.
Nutrition Information
Calories
189kcal
(9%)
Carbohydrates
24g
(8%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
20mg
(7%)
Sodium
66mg
(3%)
Potassium
43mg
(1%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
33IU
(1%)
Vitamin C
0.1mg
(0%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 189
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 66mg | 3% |
| Potassium | 43mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 33IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.