Pecan Tassies (Tarts)

What's better than a whole pecan pie? Bite-sized pecan pies of course! And you won't be able to stop at one of these delicious bite-sized Pecan Tassies!

These Pecan Butter Tarts are perfect to make during the holidays. They make great gifts as well!

Looking for more holiday desserts that will also make perfect food gifts? Check out our Homemade Almond Biscotti (Italian Cantucci)!

📖 Recipe

Pecan Tassies (Butter Tarts)

What's better than a whole pecan pie? Bite-sized pecan pies of course! And you won't be able to stop at one of these delicious bite-sized Pecan Tassies (Butter Tarts)!

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Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Desserts

Cuisine American

Servings 30 tarts

Calories 179 kcal

Ingredients

  

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Pie Crust

• 1.5 sticks (¾ cup) salted butter, room temperature
• 4.5 oz cream cheese, room temperature
• 1.5 cups all purpose flour

Filling

• ¾ cup light corn syrup
• ¾ cup brown sugar
• 2 large eggs
• 4 tablespoon melted salted butter
• 2 teaspoon vanilla extract
• ½ cup chopped pecans
• ½ cup chopped raisins

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Instructions

 

MAKE THE DOUGH

• Using an electric hand mixer, combine butter and cream cheese and blend well until combined and fluffy.
  1.5 sticks (¾ cup) salted butter, room temperature, 4.5 oz cream cheese, room temperature
• Add flour and mix by hand until you can form the dough into a ball
  1.5 cups all purpose flour
• Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Make the filling while you wait for the dough to chill.

FILLING

• Preheat oven to 350° and prepare mini muffin tins or small tart pans (approx 1-2 inch diameter tart pan) by spraying the slots with nonstick baking spray (Baker's Joy) or brushing each slot with butter. Set aside
• Combine corn syrup, sugar, eggs, butter and vanilla in a mixing bowl. Beat until smooth.
  ¾ cup light corn syrup, ¾ cup brown sugar, 2 large eggs, 4 tablespoon melted salted butter, 2 teaspoon vanilla extract

ASSEMBLE

• Roll out dough on floured surface until very thin. Use a biscuit cutter to make rounds and place each round into tart or mini muffin pan slots. Fit the dough into each hole and pinch the excess dough around the edges.
• Evenly distribute the chopped raisins and pecans into the tarts. Then add the filling to each tart just below the top of the dough.
  ½ cup chopped pecans, ½ cup chopped raisins
• Bake for 25-30 min or until the filling is nice and bubbly and the dough is lightly golden brown.
• Remove immediately and place the tarts in the pan on a cooling rack for about 10 min, then remove each tart gently with a fork and place them on the rack to continue cooling. Serve at room temp. Store in the fridge in an airtight container for up to 5 days, or freeze for up to 5 months.

Nutrition

Calories: 179kcalCarbohydrates: 19gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 81mgSodium: 93mgPotassium: 71mgFiber: 0.5gSugar: 12gVitamin A: 334IUVitamin C: 0.1mgCalcium: 23mgIron: 1mg

Keyword pecans, pies, tarts

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