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tiny cream-cheese pastry cups filled with browned pecan filling, a few still in a plain mini muffin pan and several on a plate
Andre Lewis

Pecan Tassies

A tassie is a tiny pecan pie with a cookie-size cream cheese crust. Don't fill the shells to the rim. The filling rises as it bakes, and an overflow glues the pastry to the pan. Let the tassies cool long enough to hold their shape before easing them out. A thin knife around a sticky edge is better than pulling on the hot crust with your fingers.
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Prep Time 35 minutes
Cook Time 25 minutes
Chilling and cooling 45 minutes
Total Time 1 hour 45 minutes
Servings: 24
Ingredients Method

Ingredients
  

  • 1/2 cup unsalted butter softened, for crust
  • 3 oz cream cheese softened
  • 1 cup all-purpose flour
  • 1/4 tsp fine salt divided
  • 1 large egg
  • 3/4 cup packed light brown sugar
  • 1 tbsp unsalted butter melted, for filling
  • 1 tsp vanilla extract
  • 3/4 cup finely chopped pecans

Method
 

  1. Beat the crust butter and cream cheese until smooth. Mix in flour and 1/8 teaspoon salt; divide into 24 balls and refrigerate for 30 minutes, additional to active prep time.
  2. Heat the oven to 350°F. Press each dough ball across the bottom and up the sides of a well in a 24-cup mini muffin pan, keeping the walls even.
  3. Whisk egg, brown sugar, melted filling butter, vanilla and remaining salt. Put a little chopped pecan in each shell, divide the filling among them without filling past three-quarters, then add the remaining pecans.
  4. Bake for 22 to 25 minutes, until the pastry edges are golden and the filling is puffed and set.
  5. Cool in the pan for 15 minutes, loosen the edges with a thin knife and lift onto a rack to cool completely.