Reviewed: Jun. 25, 2009

These are a bit time consuming but pretty easy. I added the chopped pecans to the batter just because I'm lazy and tend to be a bad judge of equally dividing things. I think I should've ignored the directions and divided the dough into smaller portions; I ended up with a bit extra pecan batter so I just baked it without the dough. However, some of the tassies had a bit more dough than needed. They taste a bit eggy according to the bf--I'd agree to some extent, although I wouldn't have noticed if he hadn't said anything. I like them, but I like the pecan pie bars II on here a lot better. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: May 22, 2009

I just made my first pecan tassies today using this recipe. Oh my, they are just wonderful. I followed the recipe closely. I agree that the crust does not need added sugar. It is a nice contrast to the sweet interior of the tassie. I had never made little crusts like this before but by the time I got to the last ones, I was getting the feel for it (I had to cut my fingernail short on my right index finger so I could shape them without putting my fingernail through the bottoms). I used almost a half cup of chopped nuts in the bottom as suggested by others and a half teaspoon in each crust worked out great. I will be serving them tomorrow in our art gallery for a reception. They should be a hit.

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Sherry

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Reviewed: Nov. 28, 2008

We REALLY enjoyed these. We made two batches. One batch as written and for the second batch, my husband added 3 dark chocolate chips to each tassie before adding the batter and pecan. Both batches were delicious. Also, we used a ½ teaspoon of chopped pecans and ½ tablespoon of batter for each tassie. Using these measures made the assembly process faster. To form the little shells: We just put a plastic sandwich bag over the top of an unopened bottle of marinade. Just invert the bottle and press it into the dough ball. This forms a decent shell rather quickly.

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lizjowers

Cooking Level: Intermediate

Home Town: Versailles, Kentucky, USA

Living In: Tomball, Texas, USA

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Reviewed: Nov. 26, 2008

A buttery crust and brown sugar filling...how can you beat that? The only change I made to this recipe was to use another 1/4 cup chopped pecans on top of the tarts instead of pecan halves.

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gapch1026

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Reviewed: Oct. 13, 2008

Very Good! Very Easy! Made these for my BF, I don't like Pecan Pie.... I loved these!! So easy to make and delicious!! Thanks for the post. Think I will try to double recipe and make these in regular muffin size for a larger indulgence. ;)

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lilmspunky

Cooking Level: Intermediate

Home Town: Dugway, Utah, USA

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Reviewed: May 4, 2008

Delicious...too bad I'll have to share them !!!! Thx for this great recipe.

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EMMANUELLE

Cooking Level: Intermediate

Home Town: Paris, Île-De-France, France

Living In: Les Ulis, Île-De-France, France

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Reviewed: Feb. 12, 2008

These are sort of like mini buttertarts. I did mine in a regular sized muffin tin, and got 12 of them. The crust is not like a regular buttertart; it isn't as sweet. In a way, I like that, but I think you could add sugar to the cream cheese if you wanted something more like a regular buttertart. These are quite good, and I'll make them more for sure. They're easy and look great. Thanks.

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APCOOKING

Cooking Level: Intermediate

Home Town: Marmora, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Jan. 6, 2008

Great!! A bit time consuming, but if making for family or close friends, worth the effort. Measurements were right on. I used a teaspoon of filling on each tassie, and they came out perfect. I only had to bake for 20 minutes--could be my oven. Any longer,and they would have been over cooked.

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juliebug2u

Cooking Level: Intermediate

Living In: Myrtle Beach, South Carolina, USA

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Reviewed: Dec. 19, 2007

The cream-cheese crust is excellent -- I had always made these with purchased pie crust before (which works fine, but the homemade crust is better). Try adding some Heath toffee bits (without chocolate) for a different texture and flavor. An excellent recipe written just as is.

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Shaina_Ryder

Cooking Level: Expert

Living In: Sneedville, Tennessee, USA

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Reviewed: Jan. 28, 2007

Delicious - moist and a little gooey in the center. I searched high and low for the tart tamper that other reviewer talked about that made these so much easier to make. Finally found it online -- don't bother going to your local home/kitchen retail chain, they have never heard of such a thing.

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SJRJA

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Reviewed: Dec. 18, 2006

Just to say, a BIG THANK YOU, to Christine for sharring this recipe with us.Great Pecan Tassies!!!!

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Janet

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Reviewed: Dec. 11, 2006

This is exactly like my Grandmother made when I was a little girl.. Soooo Good.

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ALESIA

Cooking Level: Expert

Living In: Lackawanna, New York, USA

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Reviewed: Nov. 27, 2006

I used refrigerated pie dough cut into cirles, filled them with the filling and baked in mini muffin cups for a true "mini pecan pie". They were fantastic and very portable. I will definately be making again.

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TOOHOT4U

Cooking Level: Intermediate

Living In: Enfield, Connecticut, USA

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Reviewed: Nov. 12, 2006

Just like Grandma used to make.

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CookD

Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

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Reviewed: May 8, 2006

I've been using this recipe for years and have always gotten rave reviews. The filling is so sweet that you need the crust without sugar for contrast. Friends and family always ask for this as my contribution to the dessert table at parties.

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MAMMIEX6

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Reviewed: Mar. 12, 2006

Followed this recipe exactly and turned out great. I brought them to a party and everyone liked them. My 3 year old even ate a bunch. Easy recipe to do and the look so fancy. Make sure not to fill the tarts too much with the brown sugar mixture....I had a few that "puffed" up quite a bit. I put the tins on a baking sheet just in case there was any overflow, which wasn't a problem. I will use this recipe often, esp. when I don't feel like making a whole pie. Thanks!!!

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JenniferJarvis

Cooking Level: Expert

Home Town: Hatboro, Pennsylvania, USA

Living In: Roanoke, Virginia, USA

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Reviewed: Nov. 30, 2005

My dinner guests raved about these. Thanks for a great recipe!

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JACQUELINEPA

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Reviewed: Jan. 25, 2005

Wonderful treat! Crust is very flaky, and the cream cheese gives it a great flavor. My husband's favorite pie is pecan, so these are always a big hit with him (and everyone else).

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Shortcake

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Reviewed: Jan. 10, 2005

I make these every Christmas to rave reviews. If you like pecan pie, you'll love them and they're so easy to make.

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JILL M.

Cooking Level: Expert

Home Town: Parlin, New Jersey, USA

Living In: Bear, Delaware, USA

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Reviewed: Dec. 25, 2004

The dough for the crust is a little flat tasting. Good pecan mixture, makes a lot. Don't make the crust too thick or you will have more crust than filling and the filling will over flow. I would spray a little pam to make removing easier. Easy cookie to make.

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LINANGEL72

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