Get ready to fall in love with the most adorable and delectable dessert that will make your taste buds dance with joy! These mini pecan pies, known as Pecan Tassies, are the perfect bite-sized treat that combines a buttery, flaky crust with a rich, gooey pecan filling that's guaranteed to become your new obsession. Whether you're hosting a party, looking for a crowd-pleasing dessert, or simply craving something sweet, these little gems will have everyone begging for more.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 24 tassies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 egg
- 1 cup pecans, chopped
- 1 cup corn syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 24-cup mini muffin tin by lightly greasing each cavity with butter or non-stick cooking spray.
- In a medium mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, using an electric mixer on medium speed. This should take about 2-3 minutes.
- Add the egg to the butter mixture and mix until fully incorporated. Gradually add the all-purpose flour and salt, mixing until a soft dough forms.
- Take small portions of the dough and press them into the bottom and up the sides of each mini muffin cup, creating a thin, even crust. Use your fingers to ensure the dough is evenly distributed.
- Chop the pecans into small, uniform pieces. Sprinkle a layer of chopped pecans into the bottom of each dough-lined muffin cup.
- In a separate bowl, whisk together the corn syrup, vanilla extract, and a pinch of salt until well combined.
- Carefully pour the corn syrup mixture over the pecans in each muffin cup, filling each about 3/4 full to prevent overflow during baking.
- Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until the crust is golden brown and the filling is set but still slightly jiggly in the center.
- Remove from the oven and let the tassies cool in the pan for 10 minutes. Use a small offset spatula or knife to gently loosen the edges.
- Allow the tassies to cool completely in the pan. Once cooled, carefully remove each tassie and transfer to a serving plate.
- For best flavor and texture, serve at room temperature. These can be stored in an airtight container at room temperature for up to 3 days.
Tips
- Ensure your butter is softened but not melted for the perfect crust texture. Room temperature butter is key to creating a light and flaky base.
- When pressing the dough into the mini muffin tin, use clean fingers or the back of a small spoon to create an even, thin crust. Aim for uniform thickness to ensure consistent baking.
- Chop your pecans uniformly to create a consistent texture and ensure even distribution in each tassie.
- Don't overfill the cups! Fill only about 3/4 full to prevent overflow and messy baking.
- Let the tassies cool completely in the pan before removing. This helps them set properly and makes removal easier.
- For an extra touch of elegance, you can dust the cooled tassies with powdered sugar or drizzle with a light chocolate glaze.
- These tassies can be made ahead of time and stored at room temperature for up to 3 days, making them perfect for advance party preparation.Pro Tip: For the most consistent results, use a mini muffin tin with non-stick coating or thoroughly grease each cavity to ensure easy removal.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 19g
Protein: 2g
Fat: 8g
Saturated Fat: 4g
Cholesterol: 30mg
