Pecan Tassies
Pecan Tassies are a delicious and decadent treat that is perfect for any occasion. These miniature pecan pies are a classic Southern dessert that has been enjoyed for generations. The combination of rich, buttery pastry and sweet nutty filling is irresistible. Making Pecan Tassies a favorite among dessert lovers everywhere. Let’s explore the history, the ingredients, and techniques used to make them. Also, some tips for perfecting your batch of delectable treats. So, let’s make these mini desserts that will surely satisfy your sweet tooth and leave you craving more!
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What are Tassies
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The history of Pecan Tassies dates back to the early 20th century when pecans became a popular ingredient in Southern cooking. The word “tassie” is Scottish for a small cup or container, which is an appropriate name for this miniaturized version of the classic pecan pie. These bite-sized desserts became a popular treat during the Great Depression. They were an affordable way to enjoy a sweet treat without breaking the bank.
Over the years, the recipe for Pecan Tassies has been adapted and modified to include different ingredients and variations. Some recipes call for the addition of chocolate chips. Others use different types of nuts such as walnuts or almonds. However, the classic recipe remains a staple in Southern cuisine and is enjoyed by many as a sweet and indulgent dessert.
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Ingredients You Need to Make it
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CRUST:
- Flour: This is the base of the tassie crust and provides structure and texture to the final product.
- Butter: The butter adds richness and flavor to the crust, making it tender and flaky. You need to take it out of the fridge and leave it to soften to room temperature.
- Cream Cheese: This ingredient is used in the crust to add richness and a slightly tangy flavor.
FILLING:
- Butter: Cut the butter into cubes so they’re easier to melt.
- Brown Sugar: is used in the filling to add sweetness and depth of flavor to the pecans.
- Cinnamon: is a fragrant spice that adds warmth and depth to this dessert. It can enhance the nutty flavor of the pecans and provide a subtle sweetness to the pastry.
- Honey: Instead of adding corn syrup I added honey. When combined with the rich and nutty flavor of pecans, honey creates a well-balanced flavor.
- Heavy Cream: This rich, velvety cream adds a luxurious and creamy texture to the filling. Its high fat content also contributes to a smoother and silkier consistency. It also makes the filling sets perfect and holds its shape.
- Slurry: is used to thicken the filling mixture. When adding cornstarch, the mixture becomes thick and gooey, which is the perfect texture for these bite-sized treats. You need to dissolve the cornstarch in water before adding to the mixture. This process will prevent the cornstarch from forming lumps.
- Egg Yolks: have a binding effect that can help to hold the filling together. You want the filling to stay in place and not spill out of the pastry cups. Egg yolks also have a rich, creamy, sweet, and buttery taste that complements the nutty flavor of pecans.
- Pecans: These nuts have a buttery and slightly sweet flavor that makes them perfect for making Pecan Tassies. It’s important to use fresh, high-quality pecans for the best flavor.
- A pinch of salt and vanilla: Salt enhances the flavor of these treats and the vanilla gives a nice aroma.
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How To Make It
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Time needed: 1 hour and 45 minutes
HOW TO MAKE PECAN TASSIES
- IN THE SAUCEPAN
Start by making the filling so you have enough time to cool it before filling the dough. In a saucepan, add the butter, and stir until it’s melted.
- COMBINE ALL THE FILLING INGREDIENTS
Add brown sugar, cinnamon, honey, heavy cream, and the cornstarch dissolved in water. Constantly stir until the sugar dissolves and the all ingredients are well combined. Remove the pot from the heat.
- TEMPER THE EGG YOLKS
In a small bowl, beat the egg yolks. Slowly add a tablespoon at a time of the pecan filling mixture with the egg yolks. Make sure to mix continuously while adding it to the egg yolks so it won’t curdle. Add the pecans, vanilla, and a pinch of salt, stir to combine, and set the mixture aside to cool.
- MAKE THE DOUGH
In a mixing bowl, cream the butter and cream cheese until smooth and light in color, about 2 minutes. Gradually add the flour until the mixture comes together. Remove the dough from the bowl, form into a disk, cover with plastic wrap, and chill for an hour or until firm.
- ROLL AND FILL
Preheat your oven to 375ºF. Dust a clean surface with flour, roll the dough, and cut into circles, about 1/8 of an inch thick. Place each circle in the well of the mini muffin tins. Fill them with about a tablespoon of the filling.
- BAKE
Place the mini muffin tins in the middle rack of the oven. Bake for 20 minutes or when the filling is set but still slightly jiggly in the center. The crust should be golden brown and firm to the touch.
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Pecan Tassies
Equipment
- Mini muffin tins
- Electric mixer
- Spatula
- Saucepan
- Rolling Pin
- Cookie cutter, circles
Ingredients
PECAN FILLING
- 1/2 cup unsalted butter, cut into cubes
- 1 cup brown sugar
- 1 tablespoon cinnamon
- 1 tablespoon honey
- 1/2 cup heavy cream or whole milk
- 2 tablespoons cornstarch dissolved in 3 tablespoons water
- 4 egg yolks
- 1 cup chopped pecans, more for toppings
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
CRUST
- 8 oz. cream cheese, softened to room temperature
- 1 1/2 cups unsalted butter, softened to room temperature
- 3 cups all-purpose flour
Instructions
FOR THE FILLING
- In a saucepan over medium-high heat, add the butter, and stir constantly until melted.
- Add brown sugar, cinnamon, honey, heavy cream, and cornstarch mixture. Keep stirring until the sugar dissolves and the mixture is smooth. See NOTE #1
- Remove the saucepan from the heat. Use a bigger spoon and spoon the mixture slowly into the egg yolks, this technique will prevent the egg yolks from curdling. Pour the tempered egg yolks into the filling. See NOTE #2
- Add pecans, vanilla, and salt, then stir to combine. Let the pecan filling cool completely before filling the crust.
MAKE THE DOUGH
- In the meantime, make the dough by combining the butter and cream cheese in the mixing bowl and mix until fluffy and light in color. See NOTE #3
- Gradually add the flour, and continue mixing until the dough comes together.
- Form the dough into a disk, and wrap it in plastic wrap. Refrigerate for an hour or until firm.
ROLL AND BAKE
- Preheat the oven to 375ºF. Dust a clean surface with flour, and roll the dough into 1/8 inch thick. Use a 3-4 inch cookie cutter and cut the dough into circles.
- Place each circle in the well of the mini muffin tins. Fill them with about a tablespoon of the pecan filling. See NOTE #4
- Place the mini muffin tins in the middle rack of the oven. Bake for 20 minutes or when the filling is set but still slightly jiggly in the center. The crust should be golden brown and firm to the touch.
Video
Notes
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