PECAN TASSIES RECIPE SOUTHERN LIVING RECIPES

AUNT VICKY'S PECAN TASSIES RECIPE | SOUTHERN LIVING

Aunt Vicky's Pecan Tassies Recipe | Southern Living image

My Aunt Vicky is the premier cook in our large family of Southern cooks. She makes the Southern Living December white cake every year, and it serves as the centerpiece at Christmas Eve dinner. I knew a recipe from her was going to be divine, but I also figured it was probably going to be advanced. Spoiler alert: this recipe is surprisingly easy. I’ll admit I wasn’t convinced I was doing any of it right until they popped out of the oven, looking like warm, gooey, mini pecan pies. It was a lesson in trusting Aunt Vicky’s recipe and all her accompanying footnotes. She graciously agreed to let me share her recipe. Start to finish, these little pecan pie bites took me less than an hour, and I had a full platter to show off at work the next day.

Provided by Meg Pace

Number Of Ingredients 14

Ingredients

1 cup unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
1/2 teaspoon salt
1 1/2 cups pecan halves
1/2 cup sugar
1/2 cup packed brown sugar
3 eggs
1/4 cup pure maple syrup
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
Untoasted pecan halves
Kosher salt

Steps:

Preheat oven to 350 degrees and coat mini muffin pan with nonstick spray.
Cream softened butter and 2/3 cup brown sugar in a bowl until blended. Add the flour and salt; mix until sandy.
Press 1 Tbsp. dough into each well of the prepared muffin tins, pressing it up the sides. Bake the crust for 8 minutes, until set and lightly golden around the edges.
Remove crust from oven and press the bottoms down lightly with a small spoon.
Toast 1 1/2 cups pecan halves on a baking sheet in a single layer until fragrant. Take about 10 to 15 minutes. Chop coarsely and set aside.
Whisk sugar, 1/2 cup brown sugar, eggs, syrup, butter, bourbon, vanilla, salt, and pecans together in a bowl. Pour 1 Tbsp. filling into each shell. Top each tassie with a pecan half, then bake for 15 minutes, or until filling is set and crust is browned.
Sprinkle tassies with kosher salt and let cool for about 15 minutes before removing from pan.

CHOCOLATE-PECAN TASSIES RECIPE | SOUTHERN LIVING

Chocolate-Pecan Tassies Recipe | Southern Living image

These gussied-up pecan tassies are perfect for cookie tins.

Provided by Sarah Epperson Loveless

Total Time 3 hours 0 minutes

Yield 20 mini pies

Number Of Ingredients 16

Ingredients

¾ cup unsalted butter, softened
? cup granulated sugar
1 large egg yolk
1?¾ cups all-purpose flour
2 tablespoons unsweetened cocoa
½ teaspoon kosher salt
1 large egg, lightly beaten
¼ cup granulated sugar
¼ cup dark corn syrup
1 tablespoon light brown sugar
1 tablespoon unsalted butter, melted
½ teaspoon vanilla extract
¼ teaspoon kosher salt
¼ cup finely chopped toasted pecans
40 pecan halves (about 1 cup)
4 ounces semisweet chocolate, chopped

Steps:

Prepare the Chocolate Crusts: Beat butter and sugar with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes. Add egg yolk, flour, cocoa, and salt. Beat until fully combined, about 1 minute. Cover bowl with plastic wrap, and chill 2 hours.
Coat a 24-cup mini muffin pan with cooking spray. Uncover dough; shape into 20 (1-inch) balls. Gently press each ball into bottom and up sides of 20 prepared muffin cups. Place in freezer, uncovered, until ready to use.
Prepare the Filling: Preheat oven to 350°F. Whisk together egg, granulated sugar, corn syrup, brown sugar, melted butter, vanilla, and salt in a glass measuring cup or a small bowl until smooth.
Remove Chocolate Crusts from freezer; fill each with about ½ teaspoon finely chopped pecans. Carefully drizzle Filling over pecans to come about three-fourths up the sides of each crust. Top each with 2 pecan halves.
Bake in preheated oven until mostly dry to the touch and crust is set, about 18 minutes. Cool 15 minutes in muffin pan. Run a small knife around edge of each crust. Lift from pan; place on a serving platter. Cool completely, about 15 minutes.
Place chopped chocolate in a small microwave-safe bowl, and microwave on 50% power until melted, stirring every 30 seconds (about 1 minute total). Transfer melted chocolate to a small piping bag or a ziplock plastic bag with 1 small corner snipped off, and drizzle chocolate over cooled tassies.

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GRANDMA'S PECAN TASSIES RECIPE | ALLRECIPES

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Reviews 4.8
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Category Desserts, Nut Dessert Recipes, Pecan Dessert Recipes
Calories 114 calories per serving

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PECAN TASSIES RECIPE: HOW TO MAKE IT - TASTE OF HOME

These tarts are very good for parties and special occasions. You'll probably want to double the recipe, because they'll disappear in a hurry! —Joy Corie, Ruston, Louisiana
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Reviews 4.4
Total Time 45 minutes
Category Desserts
Calories 242 calories per serving

In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to roll., Preheat oven to 375°. Shape dough into 1-in. balls; press evenly onto bottoms and up sides of greased mini muffin cups., For filling, in a small bowl, mix egg, brown sugar, butter, vanilla and salt until blended. Stir in 1/3 cup pecans; spoon into pastries. Sprinkle with remaining pecans., Bake 15-20 minutes or until edges are golden and filling is puffed. Cool in pans 2 minutes. Remove to wire racks to cool.
Freeze option: Freeze cooled cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers.

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PECAN TASSIES RECIPE: HOW TO MAKE IT - TASTE OF HOME

In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to roll., Preheat oven to 375°. Shape dough into 1-in. balls; press evenly onto bottoms and up sides of greased mini muffin cups., For filling, in a small bowl, mix egg, brown sugar, butter, vanilla and salt until blended. Stir in 1/3 cup pecans; spoon into pastries. Sprinkle with remaining pecans., Bake 15-20 minutes or until edges are golden and filling is puffed. Cool in pans 2 minutes. Remove to wire racks to cool.
Freeze option: Freeze cooled cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers.

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PECAN TASSIES RECIPE | MARTHA STEWART

These tart-like cookies feature the flavors and textures of pecan pie -- tender, buttery crust, crunchy pecans, and brown-sugar filling -- all in one bite. Martha made this recipe on Martha Bakes 409.
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Bake pecan tassies until crust begins to turn golden, about 20-22 minutes. Let cool completely in tins on wire rack. Unmold. Pecan tassies can be stored in single layers in airtight containers up to 3 days.

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PECAN TASSIES RECIPE | MICHAEL SYMON | FOOD NETWORK

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Reviews 3.6
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(Alternatively, you can bake the pecan tassies in a 350 degrees F oven for 20 to 25 minutes.)

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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.

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PECAN TASSIES RECIPE | MYRECIPES

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Cream butter; gradually add sugar, beating well. Add egg and salt, beating well. Stir in pecans. Spoon 1 1/2 teaspoons filling into each tart shell. Bake at 350° for 30 minutes. Remove from pans while warm; cool on wire racks.

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Shape the chilled dough into 24 balls, about 1 inch in diameter. Press each ball into a cup of the muffin pan, spreading evenly and up the sides, then spoon 1 teaspoon of the pecans into each muffin cup. Fill each cup with the egg mixture until evenly distributed, about 1 teaspoon in each. Bake until the filling is set, about 25 minutes. Cool on a wire rack for 10 minutes, and then remove from the muffin pan.

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Preheat the oven to 350°F (180°C). For the tart shells, beat the butter and cream cheese in a Classic Batter Bowl until well blended. Add the flour; mix until a soft dough forms. Using the Small Scoop, shape the dough into 1" (2.5-cm) balls. Place the dough balls into the ungreased cups of the Mini Muffin Pan. Dip the Mini Tart Shaper in the flour, and press into the dough with even pressure until the dough rises slightly above the rim of the pan.For the filling, place the butter in a Small Batter Bowl; microwave on HIGH for 30 seconds or until melted. Stir in the brown sugar, egg, and vanilla. Finely chop the pecans using the Food Chopper; add them to the batter bowl contents and mix well.Using the scoop, fill each tart shell with a level scoop of the filling (do not overfill). Bake for 20-25 minutes or until the cookies are light golden brown. Remove the pan from the oven, and let the cookies cool in the pan for 3 minutes. Remove the cookies from the pan to a Stackable Cooling Rack and let them cool completely. Sprinkle with powdered sugar, if desired.

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PECAN TASSIES - GOOD HOUSEKEEPING

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Preheat oven to 350 degrees F. In small bowl, with mixer at high speed, beat cream cheese with 7 tablespoons margarine or butter until creamy. Reduce speed to low, add flour and beat until well mixed. With floured hands, divide dough into 24 equal pieces (dough will be very soft). With floured fingertips, gently press dough pieces evenly onto bottoms and up sides of twenty-four 1 3/4-inch by 3/4-inch ungreased miniature muffin-pan cups. In medium bowl, with wire whisk or fork, mix brown sugar, vanilla, salt, egg, and remaining 1 tablespoon margarine or butter until filling is blended. Place half of pecans in pastry-lined cups. Spoon filling by heaping teaspoons into each pastry cup, sprinkle tops with remaining pecans. Bake 30 minutes or until filling is set and edges of crust are golden. With tip of knife, gently loosen tassies from muffin-pan cups and place on wire rack to cool completely. Store tassies in tightly covered container up to 1 week.

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