Brown Sugar Pecan Tassies
Pecan Tassies are such a classic treat! Loaded with crunchy nuts and warm brown sugar, encased in tender pastry. Just like pecan pie, in cookie form!
This is a sponsored post, written by me and created in partnership with Domino® Sugar. All opinions expressed herein are straight from my heart.
Now that fall is upon us, I’m starting to really look forward to those warm, toasty flavors that are so beloved at this time of year.
Brown sugar is one of the most comforting things I can think of, as the leaves begin to change, you start to feel that nip in the air, and our thoughts turn towards all things cozy.
Some of my most favorite dessert recipes feature brown sugar in a starring role, like these Brown Sugar Pound Cakes, these Blondies, and this Caramel Pecan Cheesecake.
So for today’s post, I’m sharing one of my husband’s absolute favorites: Pecan Tassies.
My husband LIVES for these kinds of treats. Pecan pie is his absolute favorite, and these little cuties are just like pecan pie, in cookie form!
WHAT ARE PECAN TASSIES?
Pecan tassies are a bite-sized cookie that is just perfect for this time of year.
They’re loaded with crunchy nuts, in a sweet, gooey filling that tastes almost like a soft praline or caramel. The filling is encased in a tender cream cheese pastry that’s so delicate it practically melts in your mouth.
These pecan tassies are a total classic, and to me, they just scream fall!
Brown sugar is the signature ingredient of this recipe, and when I bake, it’s always Domino® Sugar for me.
I’ve been baking with Domino® Sugar ever since I can remember. It is THE sugar in the Philadelphia area, where I live. It’s always my number one choice because it’s soft and moist, and it produces pecan tassies that are more dense and chewy.
Domino® Sugar has been preferred by professionals for over 100 years, because it’s made from pure sugar cane, with no artificial additives.
HOW TO MAKE PECAN TASSIES
To make these cute little treats, you’ll start with the pastry. It’s super-easy to make from scratch, with just 4 simple ingredients.
First, beat the cream cheese and butter together until smooth. Then, just stir in the flour and salt until the dough forms a ball.
With this recipe, you can either make the traditional, small pecan tassies (in a mini-muffin pan), or a jumbo version (made in a standard-sized cupcake pan). If you’re making small pecan tassies, divide the dough into 24 equal portions. If you’re making jumbo pecan tassies, divide it into 12 portions.
Then just press the dough into the bottom and up the sides of the wells of your pan. I like to do this with a wine cork. (See the video below.) It just makes it really easy to form that little well in the center.
Into the well goes the filling. It’s made from a beaten egg, that soft, moist brown sugar, some melted butter, a touch of vanilla, and salt. Oh, and my secret ingredient: bourbon whiskey! It’s totally optional, so you can leave it out if you’d like, but I just love the way it complements the other flavors.
Stir the nuts into this sweet and gooey filling, then spoon it into your pasty cups. Top each with a pecan half, and bake!
HOW LONG WILL PECAN TASSIES KEEP?
These cookies store beautifully, just sealed in an airtight container. You can keep them at room temperature for up to a week, or in the refrigerator for 2 weeks.
They can also be frozen! Just wrap them well so they don’t pick up any funny odors from the freezer. They’ll keep nicely for several months. Let them thaw at room temperature, then serve.
THE MARTHA BAKES SWEEPSTAKES, BROUGHT TO YOU BY DOMINO® SUGAR
I was inspired to create this recipe by none other than Martha herself. Her recipes are always top-notch quality, beautiful, and sophisticated, and that is what I really strive for too. Martha has always been such a huge inspiration to me!
I’m so happy to announce that Domino® Sugar has partnered with Martha Stewart and her show Martha Bakes, to offer YOU a chance to win a trip to New York City to meet Martha!
One lucky winner will attend a live taping of Martha Stewart’s Emmy®-nominated cooking show, Martha Bakes, plus take part in an exclusive meet-and-greet with America’s most beloved expert baker and teacher.
The sweepstakes ends September 12, 2018, so head right over to www.marthabakesnyc.com to enter, right away!
And when you make these pecan tassies, be sure to share them on Instagram, with the hashtag #imsomartha, so we can all see! Don’t forget to tag @dominosugar too!
Brown Sugar Pecan Tassies
Ingredients
For the pastry
- 4 ounces (113.4 g) cream cheese
- 1/4 cup (170.25 g) (1/2 stick) unsalted butter, softened
- 1 cup (125 g) all-purpose flour
- 1/4 teaspoon (0.25 teaspoon) kosher salt
For the filling
- 1 large egg
- 1 cup (220 g) Domino® Light Brown Sugar
- 1 tablespoon unsalted butter,, melted
- 2 teaspoons Bourbon, (optional)
- 1 teaspoon vanilla extract
- 1/4 teaspoon (0.25 teaspoon) kosher salt
- 1/2 cup (49.5 g) roughly chopped pecans
- 24 pecan halves, for garnish
Instructions
To make the pastry:
- Preheat the oven to 350 degrees F.
- Beat the cream cheese and butter together until smooth.
- Add the flour and salt, and mix until smooth.
- Divide the dough into 24 equal portions (or 12 if making jumbo pecan tassies), and place in the wells of an ungreased mini-muffin pan (or cupcake pan for jumbo pecan tassies).
- Press the pastry into the bottoms and up the sides of each of the wells.
- Spoon in the filling.
To make the filling:
- Beat the egg in a small mixing bowl.
- Add the Domino® Light Brown Sugar, melted butter, bourbon (if using), vanilla, and salt, and whisk to combine.
- Fold in the chopped pecans, and spoon the mixture into the prepared pastry shells.
- Top each pecan tassie with a pecan half.
- Bake for 25 minutes (for small tassies), or 30 minutes (for jumbo tassies).
Whenever I make pecan tassies the filling bubbles out, leaving me with a partially filled tassie and a messy pan. I haven’t tried this recipe so maybe this will not happen, even though the ingredients are essentially the same. Do you have any tips for me before I try your delicious looking recipe? I love your blog!
Hm, I have not had that problem so it’s hard to say… I wonder if maybe your oven is running on the hot side? I’d maybe suggest purchasing an analog oven thermometer so you can be sure. They’re usually only a few dollars at the grocery store, and it’s not at all uncommon for an oven to wander out of calibration over time. Hope this is helpful!
Hello! Thanks for the recipe. I made them last year and they were a hit.
Have you ever tried using this filling recipe for an actual pecan pie?
I usually just use this recipe when I make pecan pie: https://bakingamoment.com/pecan-pie-recipe/.
Hi Allie: I love this recipe. Sometimes when I make these, the sugar crystallises instead of staying gooey. What do you think is causing this issue? Thanks for your site.
You’re welcome! I would try baking them at a slightly lower temperature, or maybe for a few minutes less. Your oven may be running a little hot! Good luck; I hope that’s helpful!
Hi!
I’m excited to make these! Do I grease the muffin tins? Will it still if I don’t?
Thanks!
Brittany
Hey Brittany! There is no need to grease the pan for this recipe. The tassies should slip right out once they’re cool. Good luck!
Hi Allie,
I’ve loved to bake all my life, and since I’ve discovered your blog, I find I’m learning so much! (When, I thought I already knew a lot!) My father LOVES Pecan Pie and I’d like to make these for him, but… he can’t eat cheese… don’t know if the cream cheese would also be bad for him. Do you have an alternate “crust” suggestion? Thanks for all the great tips, all the time!
Hey Audrey! I’m so happy you’ve been enjoying my site! As for your question, perhaps you could try just using my tart crust recipe. Here’s a direct link: https://bakingamoment.com/perfect-tart-crust-recipe/. The only thing I’m not sure of is if you might have too much or too little for the amount of filling. I haven’t tested it so I can’t say for sure. You’ll have to play around and use your best judgment. Good luck!
If we wanted to add this filling to a premade tart shell, should we partially cook it over a stove top then finish off in the oven? Same mini size tart. Thank you!
Can I make an 8 inch pie using this recipe?
No this is a cookie recipe! If you want to make pecan pie I have a recipe on this site; just type “pecan pie” in the search window at the tippy top!
Wow, this cake is really looking so delicious, thank you for sharing your blog
Why do all tassie recipes use cream cheese in the pastry when pie crusts do not?
Hey Debbie! This recipe doesn’t use pie crust. It would be too hard to fit the pie crust into those deep wells and still have it be as stiff and cold as pie crust needs to be. Pecan tassies have more of a cookie-type crust and the cream cheese makes it nice and pliable as well as adding a rich flavor.
Hello Allie, I totally want to make the tassies. However I do have a question! Does the cream cheese also have to be soft since the recepy does not state that?
Hey Lorena! I’m so glad you’re going to make these- I think you’ll really love them! It’s nice if the cream cheese is soft but honestly I don’t find that to be 100% necessary. Hope that’s helpful!
So much like a pecan pie, these are a huge hit!
Pecan pie in cookie form? These tassies are such a delicious classic!
These look amazing! Perfect for the holidays!
I love making these for the holidays! Always a hit!
hi, if you do not use the bourbon, will they be dry? Do I use more vanilla? Sorry, probably a silly question. Thank you for your time. Gina
Not silly at all! The bourbon is completely optional. You can leave it out if you’d like. I believe I noted that a few times in the post and in the recipe card. Feel free to omit if it doesn’t suit. Good luck and I hope you enjoy!