Pecan Tassies/Mini Pecan Pies
"These are a hit each time I make them. Cute little pecan tarts! Great for CHRISTmas trays! I've also put chopped cranberries or mini chips in them to vary the filing."
photo by SweetsLady
- Ready In:
- 43mins
- Ingredients:
- 9
- Yields:
-
60-72 cookies
- Serves:
- 60-72
ingredients
- 2 cups butter or 2 cups margarine, softened
- 4 (3 ounce) packages cream cheese, softened
- 4 cups flour
- 3 eggs
- 2 1⁄2 cups brown sugar, packed
- 3 tablespoons butter, melted
- 1⁄2 teaspoon vanilla
- 1 pinch salt
- 1 1⁄2 cups pecans, chopped (chopped dried cranberries or mini chips can also be put in with pecans)
directions
- Preheat oven to 375.
- In 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. Chill the dough while making the filling.
- In another bowl, mix the eggs, brown sugar, butter, vanilla, and salt. Stir in the pecans.
- Roll into small balls, and press slightly into the bottoms and sides of greased tart pans or mini muffin pans making sure to put some of the dough over the lip of the cup. Use a spoon to fill each of the crusts 2/3 full with the filling. It will overflow if you fill too full.
- Bake for 15-18 minutes in oven, until shell is lightly browned, and filling has puffed up. Cool, and carefully remove from pan.
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Reviews
-
Just have to add that my mom and I have made these for Christmas yearly. This looks like the same recipe we use and everybody loves these little pies. To press the dough into the mini-muffin pan, we use a tool called a mini tart shaper. They are cheap and wonderful - I know the Pampered Chef carries them. I also read the suggestion by another Zaar chef to use a shot glass. Whatever you use, make sure you dip it in flour between each tart to keep it from sticking. These are a little time consuming but so worth the effort! -
I'm sorry but I have to give this recipe a 1 because the tassies got too brown on the bottom because the temperature was too hot. I have always used the recipe of Better Crocker until now, and while the ingredients are the same, the temperature BC uses is 325 degrees and bake for for 30 minutes. You will avoid having the tassies cooking too fast and getting too brown on the bottom and sides before the filling is done. I am really disappointed because these cost a lot of money to make and they are totally ruined. -
Delicious! A rich tasting crust that is a lot quicker & easier than traditional tart shells. The filling is yummy as well. -
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My mom made these to sell at The Women's Exchange in the 60's! I haven't made them in years because I'm not a big fan of the "fussiness" involved, but these came out wonderful. I had a brainstorm about pressing the the crust in the pans after my fingernails kept poking through the first few. I rolled out the dough thin, cut with a 3" round tart cutter, laid each circle on a slightly flattened fluted mini-muffin paper. They were a breeze to then fit in the tins, and tasted exactly the same as the ones pressed in a greased tin! The ones baked in the papers did take the full 18 minutes to cook. Excellent recipe, just the same as Ma used to make! Thanks, Sweet'sLady! Made for PRMR 12/10. -
I must start by saying these are a minidelight in that they taste exactly like a bite of pecan pie. However, I had a hard time getting these to work for me. Finally by the last batch they were looking better. It took alot of fine tuning on my part and I consider myself a fairly decent baker. I'm thinking next time that I will put less butter in the filling as I think there was where my problem was. The dough was fine to work with as I took the advice of a previous review and refrigerated the dough. Also, I think it's wise to make sure the dough is brought up and over the top of the tin a bit. These sure do taste heavenly, even after all the effort.
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RECIPE SUBMITTED BY
SweetsLady
United States
I am married to a military man for?25 years. We've lived in Illinois, Kansas, Japan, North Carolina, New Mexico, Spain, and Washington state. I grew up a military brat, too, and have lived in Kentucky, Florida, Maine, Germany, Holland, and South Carolina. I am now a SAHM of 2 children. I love to make and try new recipes. My mom was the one that primarily taught me how to cook and then I have taught myself to cook various other things via trial and error. I love sharing with others how to cook and ideas. :) I am an active part of our church - teaching SONday school, singing in choir, etc. I wouldn't be here if it weren't for my Lord and Savior Jesus Christ. He is my Rock and Salvation. I praise God for all that He has done for me. I love to meet new friends and enjoy talking about cooking, kids, etc. So feel free to drop me a Zmail! :)
