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Pecan Tassies

Think of pecan tassies as the miniature siblings of pecan pies, featuring the same alluring combination of buttery crust, gooey-sweet filling and crunchy pecans. Although the process of making bite-sized pies may seem daunting at first, the June Cookbook is here to walk you through the process step-by-step. Soon you'll be cranking out adorable little pies with barely any fuss. Tassies make great edible gifts or additions to festive cookie platters, although they tend to disappear before they make it that far. They're that tasty.

Prep Time — 1 hour 30 min
Cook Time — 23 min
Servings — 12
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Ingredients

½ cup unsalted butter

3 ounces cream cheese

1 cup all-purpose flour

1 large egg

¾ cup dark brown sugar

1 tablespoon unsalted butter

1 teaspoon vanilla extract

⅛ teaspoon salt

½ cup chopped pecans

Tools

whisk

medium bowl

measuring cups

measuring spoons

large bowl

spatula

hand mixer

cooling rack

butter knife

mini muffin pan

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Mix the butter and cream cheese

In a large bowl or a stand mixer fitted with the paddle attachment, combine the butter and cream cheese. Blend the butter and cream cheese together on medium speed.

½ cup unsalted butter

3 ounces cream cheese

large bowl

hand mixer

Add the flour

Add the flour to the bowl and fold it into the dough by hand.

1 cup all-purpose flour

spatula

measuring cups

Chill the dough

Cover the dough and refrigerate at least 1 hour, up to 12 hours.

Portion the dough

Scoop the dough into 24 ½-tablespoon-sized portions. Roll each portion into a ball.

Form the crust

Press each ball of dough into a mini muffin cup, pushing the dough evenly across the bottom and up the sides to form a mini pie shell. Place the pan in the freezer while you make the filling.

mini muffin pan

Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 325°F on the Bake cook mode using the button below.

Prepare the filling

In a medium bowl, whisk the egg, brown sugar, butter, vanilla and salt until well combined.

1 large egg

¾ cup dark brown sugar

1 tablespoon unsalted butter

1 teaspoon vanilla extract

⅛ teaspoon salt

medium bowl

measuring spoons

whisk

Add the pecans

Divide the pecans between the prepared muffin cups, about 1 teaspoon per cup.

½ cup chopped pecans

Add the filling

Top the pecans with the filling, about 1 teaspoon per cup.

Bake the tassies

Transfer the mini muffin pan to the middle shelf of the June Oven. Bake the tassies 23 minutes, until the filling has set. June will notify you when the tassies are ready.

Cool and serve

Carefully remove the pan from the June Oven and transfer it to a cooling rack. Allow the tassies to cool completely in the pan. Use a butter knife or offset spatula to remove the tassies from the pan before serving.

butter knife

cooling rack

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