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Pecan Tassie

Old Fashioned Pecan Tassies (No-Mess Method)

A classic holiday favorite featuring a tender cream cheese pastry and a rich brown sugar pecan filling. This updated method uses a "roll and cut" technique for uniform crusts and a condiment bottle hack for mess-free filling!
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Ingredients
  

  • For the Cream Cheese Crust:
  • 1 cup 2 sticks butter, softened (do not use margarine/oleo)
  • 6 oz cream cheese softened
  • 2 cups all-purpose flour or 1:1 Gluten Free blend
  • For the Pecan Filling:
  • 4 large eggs
  • 2 cups brown sugar packed
  • 2 tbsp butter melted
  • 1 tsp vanilla extract
  • Pinch of flake salt
  • 1 cup finely chopped pecans or walnuts

Instructions
 

  • Preheat: Preheat your oven to 350°F (175°C).
  • Make the Dough: In a medium bowl, mix the softened butter, cream cheese, and flour until a soft dough forms. (No need to chill!)
  • Roll and Cut: On a floured surface, roll the dough out to approximately 1/8-inch thickness. Using a 2-inch round cutter (scalloped or plain), cut out your circles.
  • Shape: Place a dough circle over each cavity of an ungreased mini muffin pan. Use a tart tamper (or your thumb/measuring spoon) to gently press the dough into the bottom and up the sides.
  • Mix Filling (By Hand): In a separate bowl, whisk together the eggs, brown sugar, melted butter, vanilla, and salt. Do not use an electric mixer, as adding too much air will cause the tops to crack.
  • Fill: Place about 1 teaspoon of chopped nuts into the bottom of each unbaked crust. Pour the filling mixture into a plastic condiment squeeze bottle (using a funnel). Squeeze the filling over the nuts, filling each cup almost to the top.
  • Bake: Bake for 15–20 minutes. They are done when the crust edges are light golden brown. (You can gently lift one with a knife tip to check if the bottom is golden).
  • Cool: Let them cool in the pan for about 10 minutes, then twist gently to remove. Transfer to a wire rack to cool completely.

Notes

The Squeeze Bottle Hack: Using a condiment bottle prevents the filling from dripping on the pan and burning, making cleanup much easier.
Gluten-Free Option: This recipe works well with Gluten Free flour; you may need to roll the dough slightly thicker than usual.
Storage: Store in an airtight container at room temperature for up to 5 days.
Freezing: These freeze beautifully for up to 3 months. Thaw on the counter before serving.