Reviewed: Nov. 20, 2009

These are amazing! I made these for a meeting where 40 people attended, and received rave reviews from everyone who tried one. I added 1 tsp. cinnamon, 2 tbl. packed brown sugar, 2 tsp. of vanilla, and 1/2 tsp. salt (because I used unsalted butter) to the crust; next time I would add another 1/4 tsp. salt. I also added 1 tsp. of cinnamon to the pecan filling mixture. I used a tablespoon to measure both the crust and the filling, and got 61 tablespoons of crust and 58 tablespoons of filling...not bad given the yield of 60 as stated in the recipe! I filled the remaining three crusts with leftover chopped pecans and brown sugar, and they turned out to be pretty yummy little pecan packets! I took a lot of time to form the crusts so that each one had a lip around the edge, and I had zero problems with filling escaping them. After trying, my family has requested that I make these for Thanksgiving!

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Andrea

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Reviewed: Jul. 29, 2009

I have a recipe for Pecan Tassies, but couldn't find it...so, I made these for a special family party and everyone loved them...more than my original recipe! I will add, however, the baked cookie does look a little different than the others (I wondered what I did wrong)... but they taste very good.

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Lyn

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Reviewed: Jul. 26, 2009

Not what I expected. I've had pecan tassies that are delicious; these are just ok. I didn't like the consistency of the filling and I think it needed something else. The dough itself was pretty tastless...as I was making it I kept thinking that there should be something else in it, but I still stuck to the recipe stated. I think I'll keep looking for other recipes.

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princesa97

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Reviewed: Jul. 20, 2009

Made these last Christmas and they were a huge hit! I was pressed for time, so I used phyllo tartlet shells instead of making the shells from scratch, which majorly cut down the prep time. Make sure you keep stirring your filling as you fill cups, as my nuts kept sinking to the bottom. A dash of cinnamon and nutmeg really perks up the filling as well! Mine turned out perfect. The filling from this recipe made a LOT, probably closer to 6 or 7 dozen using phyllo shells.

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Loramir

Cooking Level: Beginning

Living In: Sumter, South Carolina, USA

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Reviewed: Apr. 24, 2009

With all the flavor oozing out of these, you would never quess the recipe could be so easy. I absolutely love these and make them especially around the holidays. They are incredible!

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kellie

Cooking Level: Expert

Home Town: Sturgis, South Dakota, USA

Living In: Delta, Colorado, USA

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Reviewed: Apr. 11, 2009

These are delicious!

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Brook08

Cooking Level: Intermediate

Home Town: Utica, Kentucky, USA

Living In: Evansville, Indiana, USA

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Reviewed: Dec. 30, 2008

My family loves this recipe, including my son who professes not to like nuts. I follow the instructions exactly except that I use real butter instead of margarine. The tarts can be very difficult to get out of the pan. My best advice is to use silicone pans (sprayed thoroughly with cooking spray) or to use paper liners! Allow the tarts to cool completely before attempting to remove.

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PEABODYDOG

Cooking Level: Intermediate

Living In: Roswell, Georgia, USA

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Reviewed: Dec. 24, 2008

I love these pastries. I have made them for years except my recipe had chopped fresh cranberries in the filling. I lost my recipe, but now can use this and just add the cranberries. This year, I am using the PC tartlet pan and tart tool. So much easier than using cupcake pans.

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Shari B

Cooking Level: Intermediate

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Reviewed: Dec. 24, 2008

Well I don't like to criticize but there's TOO much flour in the dough part of the recipe, I had to add a stick of butter to counteract it. Otherwise they came out delicious.

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Doreens39

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Reviewed: Dec. 22, 2008

Great recipe. In a hurry, I used Pillsbury rolled pie crusts that come in 2 in a box instead of making this crust. I made the filling as stated except I used 2 cups nuts (3 to 1 pecans to walnuts) because I was short on pecans. They were really mini pecan pies and were a hit with everyone who ate them.

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pambennett1

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Reviewed: Dec. 21, 2008

I used store brought pie dough instead and they turned out great! Just like Grandmother's.

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mcguirky

Home Town: Alexandria, Virginia, USA

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Reviewed: Dec. 20, 2008

These are great. I was looking for a recipe that was close to my grandmothers, and this really matched it perfectly. I got 81 cookies out of this recipe following the instruction almost exact. I only used 8 oz of cream cheese because I had an 8 oz block. I also used the pecan cookie pieces so I didn't have to chop them. With the right tools these cookies are a snap. As other reviews have mentioned the Pampered Chef tart shaper and the small scoop are a pure time saver. I didn't roll the cookies in balls just used the small scoop then the tart shaper dipping it in flour after every couple cookies. I do caution against over filling the cookies, luckily I have a great non-stick Wilton tart pan that everything just slides right out. I was surpries when someone said they usually double the filling because I had about a 1/3 cup left over.

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Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Winter Park, Florida, USA

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Reviewed: Dec. 17, 2008

I have made these for years and these are great. Pampered chef has a recipe like this and they also have what is called a tart shaper to push down to make them. This saves so much time and it works so good. I don't remember how much it cost, but if you check out there web site I'm sure anyone can get one.

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Renee

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Reviewed: Dec. 16, 2008

Definitely time consuming...but the outcome is DELICIOUS! And I don't even like pecan pie all that much. Be sure to press the dough really thin in the mini muffin pan. The thinner the crust...the better! I could actually see the color of the pan n some spots through the dough. I then baked the pastry for 5 minutes with no filling. I removed them, filled them almost to the top, and baked them another 15 minutes. They came out great! Use a knife to remove them from the muffin pan. If there is a little filling that baked to the pan, be sure to loosen this before trying to scoop out the whole tart. I will be making these again! Oh and I added a drop of almond extract to the crust for a little more taste. MM mm mmmmm!

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kellow77

Cooking Level: Expert

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Reviewed: Dec. 15, 2008

Very good cookie! Don't overfill the mold or it'll be hell getting them out of the pan. Also - I usually have to make twice the amount of filling per one batch of dough.

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Courtney S.

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 26, 2008

This recipe is easy and delicious! I also used pumpkin pie filling with the dough (24 min at 360 deg) and they were fantastic, too! So cute and tasty, a real crowd pleaser :)

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mimi926

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Reviewed: Sep. 20, 2008

Just finished making this for the first time. It was a trial run for my daughter's wedding - the groom's request. It made 8 dozen instead of 5 as the recipe stated. I have now ordered a tart press from pampered chef. I think that will give the shells a more uniformed look. Don't over fill the shells...it take less filling than you think. Use a small melon baller to help keep each one the same size. I don't really like pecan pie, but these have a nice flavor. I guess in a few months I will be making a few hundred of these!

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cwalker_06

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Reviewed: Jun. 13, 2008

I'll agree with other reviewers that this is a very time consuming, labor intensive recipe. And because of that, I don't think the results are 5 star. These are OK, but not out of this world. I used a small cookie dough scoop to scoop balls of dough into the mini muffin tin to keep the shells uniform. I also had the pampered chef tool that forms the shells, but even with that it still takes a while to make. And as another reviewer said, do not overfill the shells because the filling will stick to the pan and make the tassies difficult to remove.

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Auntie D in MN

Cooking Level: Intermediate

Living In: Woodbury, Minnesota, USA

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Reviewed: May 29, 2008

Many people commented on the "doughiness" of the pastry. I found it helpful (and quick) to use a small cookie/ice cream scoop to control the amount I placed in my mini muffin tin. Then I used a tart press to shape them. I didn't realize how much the filling rises out of the tart, so on the next batch I made, I didn't fill them quite as high. If you have a parchment or pastry bag, try putting the filling in there and then filling the tarts. This is also a time saver.

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StephCooks

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Schererville, Indiana, USA

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Reviewed: May 9, 2008

These were FANTASTIC!!!!! They do take some time to make that's for sure but like someone else said, well worth the work. I'll do them again and again. Thanks for the recipe. They were just excellent.

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