Pecan Tassies Recipe - Allrecipes.com
Pecan Tassies Recipe
  • READY IN 40 mins

Pecan Tassies

Recipe by  

"These little tarts are a great hit - and look beautiful on a holiday tray!"

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Ingredients Edit and Save

Original recipe makes 5 dozen Change Servings

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix together the margarine and cream cheese until well blended. Beat in flour, 1 cup at a time, until the mixture forms a smooth dough. Roll into small balls, and press into the bottoms and sides of tart pans or mini muffin pans.
  3. In another bowl, mix together the eggs, brown sugar, butter, vanilla, and salt. Stir in the pecans. Use a spoon to fill each of the crusts 2/3 full with the filling mixture.
  4. Bake for 15 to 18 minutes in the preheated oven, until shell is light brown, and the filling has puffed up. Cool, and carefully remove from pans.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 15 mins
  • READY IN 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 02, 2007

These are my favorite cookies to make during Christmas time. I do use real butter instead of margarine though, as everyone seems to prefer it. Also, to save time, after rolling the dough into balls and placing them into mini muffin tins, I wrap a plastic sandwich bag around a wine cork or the top of an empty small water bottle and press this into each ball. After that, I only need to do a little reshaping before pouring the filling in.

 
Most Helpful Critical Review
Mar 29, 2008

These turned out to taste good, but DIDN'T look good. I took these to a party, friends admitted that they were hesitant to sample these due to their appearance, but upon tasting them, they thought they were delicious. Several notable tips are: make sure that you FORM A SHELL with the dough (do not simply create a depression) - mold the dough into a shell-shape. Also, if you use too much dough for the shell, it may not cook thoroughly. I also advise baking the shells and once they are mostly done, add the filling and continue baking (as recommended in the "Butter Pecan Tartlets" recipe from this site). I had also added about one tablespoon of brown sugar to the dough mixture; next time I will add more. I am currently rating this as 3 stars, but if/when I try again, I may revise my rating.

 
May 28, 2007

These are absolutely delectable! However, it took me over two hours to make them all (and I had 4 pans!). And just a tip-- this recipe made more like 7 or 8 dozen. Also, I would highly recommend being careful not to overfill them. If the filling overflows it is a huge pain to remove them from the pans!

 
Dec 08, 2003

I have to say this is my husband and I's new favorite cookie recipe. These are so good! Just a warning to first time baker's of Pecan Tassies, they are very labor intensive! I would definitely recommend having more than 2 mini muffin tins to make these! They are well worth the hard work!

 
Dec 24, 2003

These are sooo good. The dough does need to be chilled for atleast one hour for handling reasons. But please use real butter instead of the fake stuff. Be careful when removing from pans, use a knife and try to twist them out.

 
Apr 13, 2003

Wonderful! They are very easy to make, although I would definitely recommend a nut chopper or food processor if you don't have one! I cut the dough recipe in half and there was still plenty. Everyone loved them, they were just what I hoped they would be!

 
Jul 02, 2003

I had never made these before. I just bought the Pampered Chef tartlet pan and press and this recipe was so easy to do! I served them at a PC party I held at my house and EVERYONE loved them and kept asking me for the recipe! I handed this recipe out. AWESOME

 
Nov 02, 2006

They were a bit difficult to remove from the mini-muffin pan since the crust is so delicate. I have made them again but instead of making the dough, I have used phyllo tartlet shells and they are still very delicious.

 

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Nutrition

  • Calories
  • 166 kcal
  • 8%
  • Carbohydrates
  • 16 g
  • 5%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 10.8 g
  • 17%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 104 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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