Pecan tassies are a favorite cookie, full of buttery, nutty bliss. This classic dessert features flaky, melt-in-your-mouth pastry cups filled with sweet and gooey pecan filling.
These little tarts shrink down the classic pecan pie into a single, perfect mouthful. They are easy to make, too, and much less intimidating to make than a pie. While they are traditional Christmas cookies, you don’t have to wait for the holidays to make them.
These are a fun way to bring a festive vibe to an ordinary day. And you can make them without spending your whole day in the kitchen cooking. You can make my easy pie crust or use a store-bought crust to simplify it.
They’re just the right size for little hands, making them a family-friendly treat that won’t leave you with a week’s worth of pie leftovers. I’ll explain the steps of crafting the perfect pecan tassie, from getting the flaky crust right to achieving the dreamy filling.
Love mini desserts? Try Blueberry Pie Bombs, Mini Rum Cake, or Mini Caramel Apples for more bite-sized fun.
🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Flour
- Salt
- Shortening
- Cold water
- Pecans
- Vanilla extract
- Corn Syrup
- Brown Sugar
- Eggs
- Granulated Sugar
🥣How to Make Pecan Tassies
- Start by creating your crust. If you want to save time, you can also use a premade pie crust.
- For a homemade crust, combine the flour and salt in a bowl.
- Add the shortening and cut it in using a fork or pastry cutter. Work the shortening in until the dough resembles small crumbs.
- Mix in one tablespoon of ice water until the dough is sticky yet firm. Cover the dough ball and refrigerate it for 30 minutes.
- While the dough chills, mix all the filling ingredients in a medium bowl.
- Roll out your dough on a well-floured surface. Use a round cutter to cut out circles about 2 1/2 inches in circumference.
- Spray the muffin tin with cooking spray. Place a dough circle in each one and push it down to cover the sides.
- Spoon about 1 1/2 tablespoons of filling into each muffin cup. Don’t overfill!
- Bake them in a preheated 350 degrees F oven for about 25 minutes until they are golden brown.
🍴Serving Ideas
Pecan tassies are more than just a dessert—they’re a perfect bite of Southern charm. Here are some suggestions on how to serve these mini pecan pies up with style.
Arrange your tassies on a vintage platter for a rustic, homey presentation that screams ‘family heirloom.’ A little whipped cream on top can add a cloud-like finish to each bite.
Or serve these tassies alongside a steaming mug of coffee. The nutty, buttery flavors are the perfect match for a good brew. And if you love pecans, try this pecan pie bread pudding!
💭How to Store
The only thing better than eating pecan tassies fresh is knowing you’ve got more waiting for you. Here’s how to keep them at their best:
Once they are cool, seal them up tight. An airtight container is the secret to maintaining that fresh-baked taste. If you’re not serving them immediately, pop them in the fridge. They’ll stay fresh for a few days.
⭐Tips
Be sure to check out the step by step instructions
- While the recipe calls for shortening for flakiness, you can also try half butter for a rich, buttery flavor.
- 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.
- Use a small cookie scoop to fill your tarts evenly.
- 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.
⭐Did You Make This? Leave a Star Rating!
Pecan Tassies Recipe
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.2 cups all-purpose flour, 1/2 teaspoon 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.2/3 cup shortening
- 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.6 tablespoons cold water
- 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.1 1/4 cups Pecans, 1 1/2 teaspoons vanilla, 1 cup and 1 tablespoon of Corn syrup, 1/4 cup Brown sugar, 3 Eggs, 1/4 cup Sugar
- 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.
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.
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Nutrition Information
Nutrition facts are estimates.
These look delicious what a cute dessert for the holidays.
yum! the dough sounds good!!
I love pecan pies at Christmas time. The idea of mini ones is a great idea. But I can see me eating more than normal and justifying it because they are small.
ohhh this looks like one of those quick pops in the mouth!! Yummy!!
These are perfect bite size treats for Thanksgiving!
Mmmm, those are bite-sized bits of joy! They sound fabulous!
These are one of my absolute favorite Christmas cookies! Delish!
These look insanely delicious! And I love how they look fairly easy to make.
I don’t believe that I have ever tried them, but they look divine! I am pretty sure that many family members would flip for these.
These look amazing! I love pecan pie and these are going on my must make list!
These look delicious and what a great idea for the holidays!
That way people get to try different things!
these look, and sound, delicious
Stopping by from the Too Cute Tuesday link party. My father-in-law always makes these at Christmas and they are delicious. I will definitely have to try your recipe. Thanks for sharing!
Yum! These look delicious, I love that there’s cream cheese in the dough. Going to try these for sure!
I love everything about these pecan tassies. Pecan pie is so rich and intimidating, whereas these bite-sized treats look so very approachable!
Good morning, Anne! I discovered your blog through Time to Sparkle:) Your pecan tassies look absolutely gorgeous! Loving the simple ingredient list so they can be made without a trip to the store. Thanks for sharing!
Oh my goodness! My mother used to make these when we were little and I had forgotten all about them until I read your post. 🙂 Thanks for sharing. I think it’s high time I made them for my family. Found you via the Pin It Party!
Oh boy, do these look good! I love pecans and these look like a perfect bite sized treat.
this looks amazing!!! You will be featured tomorrow on Nap-Time Creations in the Create Link Inspire features. Be on the look out for the post and social media shout outs!! Emily
These look sooo good! Bet you can’t stop at just one!
I love Pecan Tassies. My mom and I made them every year for Christmas when I was growing up. Thank you for sharing your recipe with us at the Merry Monday Party!