Description
Enjoy these delightful mini pecan tassies with a buttery crust and a sweet, rich pecan filling. Perfect for any gathering, these bite-sized treats are sure to impress!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 egg yolk
- 1 cup pecans, chopped
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup corn syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- In a mixing bowl, combine 1 cup of all-purpose flour, 1/2 cup of softened unsalted butter, 2 tablespoons of granulated sugar, and 1/4 teaspoon of salt. Use a pastry cutter or your fingers to mix the ingredients until the mixture resembles coarse crumbs.
- Add 1 egg yolk to the mixture and blend until the dough comes together. If the dough seems too dry, you can add a teaspoon of cold water at a time until it holds together.
- Once the dough is ready, divide it into 24 equal portions. Roll each portion into a ball and then press it into the bottom and up the sides of a mini muffin tin. Make sure the crust is even and not too thick.
- Preheat your oven to 350°F (175°C) while you prepare the filling.
- In a medium mixing bowl, combine 1 cup of chopped pecans, 1/2 cup of packed brown sugar, and 1/4 cup of granulated sugar. Stir these together until they are well mixed.
- In a separate bowl, whisk together 1/2 cup of corn syrup, 2 large eggs, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt until the mixture is smooth and well combined.
- Pour the wet ingredients into the dry ingredients and mix until everything is evenly coated. The pecans should be well distributed throughout the filling mixture.
- Using a spoon, carefully fill each crust in the mini muffin tin with the pecan filling. Be sure not to overfill, as the filling will puff up slightly while baking.
- Once all the crusts are filled, gently tap the muffin tin on the counter to settle the filling and remove any air bubbles.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the filling is set and the tops are golden brown. Keep an eye on them to prevent over-browning.
- After baking, remove the muffin tin from the oven and allow the tassies to cool in the tin for about 10 minutes. This will help them firm up a bit.
- Once cooled, carefully remove the tassies from the muffin tin by running a small knife around the edges and gently lifting them out. Place them on a wire rack to cool completely.
Notes
- Serve the pecan tassies at room temperature. They can be enjoyed as is, or you can dust them with a light sprinkle of powdered sugar for an elegant touch.
- For an extra indulgent treat, consider serving them with a dollop of whipped cream or a scoop of vanilla ice cream on the side.
- Prep Time: 20 minutes
- Cook Time: 25 minutes