Can Pecan Tassies be frozen?

Yes, Pecan Tassies freeze beautifully! Allow them to cool completely, then arrange them in a single layer on a baking sheet and flash freeze for about 1-2 hours. Once firm, transfer them to an airtight freezer-safe container or bag. They can be frozen for up to 3 months. Thaw at room temperature or gently reheat in a low oven.

What's the difference between Pecan Tassies and Pecan Pie?

Pecan Tassies are essentially miniature pecan pies. The main difference lies in their size and crust. Pecan Tassies typically feature a delicate, tender cream cheese butter crust, while pecan pie uses a more traditional, flakier pie crust. Both share the same rich, gooey pecan filling, but Tassies offer a convenient, bite-sized portion.

How do I prevent my Pecan Tassies crust from sticking to the muffin tin?

The cream cheese crust dough for Pecan Tassies contains enough butter and fat that greasing the mini muffin tin is often not necessary. However, if you're concerned, you can lightly spray the tins with non-stick cooking spray. The most important step is to allow the tarts to cool in the tin for 5-10 minutes after baking before attempting to remove them. This allows the filling to set and the crust to firm up, making them much easier to pop out.

How long do Pecan Tassies last and how should they be stored?

Pecan Tassies can be stored in an airtight container at room temperature for up to 3-4 days. For longer freshness, especially in warmer climates, store them in the refrigerator for up to a week. Make sure they are completely cooled before storing to prevent condensation. They can also be frozen for up to 3 months.

Pecan Tassies: 12 Irresistible Bites of Southern Sweetness

Name: Grandma Rose's Irresistible Pecan Tassies
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 8 ounces cream cheese, softened; 2 cups all-purpose flour; 1/4 teaspoon salt; 1 1/2 cups light brown sugar, packed; 1/2 cup granulated sugar; 2 large eggs; 1/4 cup (1/2 stick) unsalted butter, melted; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1 1/2 cups chopped pecans

Ingredients

For the Cream Cheese Crust:
1 cup (2 sticks) unsalted butter, softened
8 ounces cream cheese, softened
2 cups all-purpose flour
1/4 teaspoon salt
For the Pecan Filling:
1 1/2 cups light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups chopped pecans

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Instructions

Step 1: In a medium bowl, cream together the softened butter and softened cream cheese until light and fluffy.
Step 2: Gradually add the all-purpose flour and 1/4 teaspoon salt, mixing until just combined and a soft dough forms. Do not overmix.
Step 3: Divide the dough into 24 small balls, about 1 tablespoon each.
Step 4: Press each dough ball into the bottom and up the sides of an ungreased miniature muffin tin, forming a thin crust.
Step 5: In a separate medium bowl, whisk together the light brown sugar, granulated sugar, eggs, melted butter, vanilla extract, and 1/4 teaspoon salt until smooth.
Step 6: Stir in the chopped pecans until they are evenly distributed throughout the filling mixture.
Step 7: Spoon the pecan filling evenly into each prepared crust, filling each tart shell about two-thirds full.
Step 8: Preheat your oven to 325°F (160°C).
Step 9: Bake for 20-25 minutes, or until the crusts are golden brown and the filling is set (it should not jiggle significantly in the center).
Step 10: Remove from the oven and let the Pecan Tassies cool in the muffin tin for 5-10 minutes.
Step 11: Carefully remove the Pecan Tassies from the muffin tin and transfer them to a wire rack to cool completely before serving.

Notes

For best results, ensure butter and cream cheese are at room temperature. Lightly toasting the pecans before adding them to the filling can enhance their flavor. Store leftover Pecan Tassies in an airtight container at room temperature for up to 3-4 days, or refrigerate for up to a week. They can also be frozen for longer storage.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Dessert
Cuisine: American, Southern

Nutrition

Serving Size: 1 Tassie
Calories: 180 kcal
Sugar: 15g
Sodium: 70mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 45mg