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We all know that wonderful moment when the Christmas lights are on, amazing smells waft through the house, the kitchen is extra warm, and cookies, candies, and holiday specialties cool on kitchen racks await watering mouths. Having just baked my way through the weekend, I cannot wait to share some of my tantalizingly sweet recipes with you!
Every family seems to have special treats that must be made each year. Without these specialties, it just wouldn’t be Christmas! For me, one of the specialties is pecan tassies. These delectable morsels are miniature pecan pies with a perfect, flaky crust. As a bonus, they are bite-size, so you don’t have to feel guilty eating a couple! Easy to prepare, these pecan tassies take a little extra time to assemble but always catch everyone’s sweet tooth.
While this recipe makes quite a few tassies, when guests start on these amazing treats, they can’t seem to stop!
Pecan tassies are such a fun, special, and unique treat to add to your plate of homemade candies. Give them as gifts or have ready as an after-dinner treat for guests! Happy baking!
- 8 oz cream cheese
- 1 ½ cups butter
- 2 ⅔ cups flour
- 1 egg yolk
- 4 eggs
- 2 ¼ cups brown sugar
- 4 tbsp butter, melted
- 4 tsp vanilla extract
- 2 ¾ cups pecans, chopped
For the pastry
- Place the cream cheese in a mixer. Slice the butter into thin slices and add to the mixer. Cream the cream cheese and butter at high speed until smooth. Add the egg yolk and mix together. Add the flour slowly. Beat until combined into a pastry dough. The dough will be sticky.
For the filling
- Start with four eggs, slightly beaten. Add the brown sugar to the eggs.
- Add the melted butter, vanilla, and chopped pecans. Mix until combined.
- Use one rounded teaspoon of dough for each mini tart. Dip fingers in flour and press dough into the tart pan. If a hole is accidentally made, add excess dough to repair.
- Place one teaspoon of filling in each tart.
- Bake for 20-25 minutes at 350°F until golden brown.
- Bite-sized tart pans are needed for this recipe. I find these pans to be useful year-round for mini muffins or bite-sized cupcakes. My favorite variety is from Williams-Sonoma.