Pecan Tassies Recipe (2024)

I like to put a pecan half on top of each one in addition to the chopped pecans mixed into the filling.

I wished I'd read the recipe more closely - as the ingredients were not inexpensive - but I assumed it would be a classic NYT recipe for a classic cookie. Pecan tassies I've made in years past were superior in two ways. First, these have considerably less sugar than most, resulting in a rather bland flavor, and second, have a higher cream cheese to butter ratio, yielding a less flaky, buttery, crispy crust. There are much better recipes for this cookie out there...keep looking!

We have made these every year for Christmas (and sometimes for Easter and Thanksgiving) as long as I can remember. They are always a favorite. Be sure to butter the muffin tins well, and be careful not to overfill; if the topping bubbles over that can also make them difficult to remove.

SO good. Upped the sugar in the crust to 1tb, might add another tsp next time. The filling is delicious. No problem with sticking - sprayed the non-stick mini muffin pan with spray and they popped right out.

Very tasty and not too sweet. Recommend upping the salt in the crust a little, to 3/4 teaspoon and sprinkling a little cinnamon and/or nutmeg in the pecan mixture.

My Italian-American partner’s family called these tea time tassies and made them for Christmas every year. One cup of dark brown sugar instead of maple syrup and sugar, one tablespoon of butter, add nuts on the top as well. Powdered sugar before serving. His mother’s recipe includes a coconut filling with pignolis, and I have also made them with key lime pie filling and green sugar for Christmas, yummy.

Excellent & easy. I toasted the pecans first, but otherwise stuck to the recipe. Next time (there will be many) I plan to add some finely chopped nuts & a hint of bourbon to the crust. The crust is very nice & I can imagine other delicious fillings here (mincemeat, apple, lemon curd, etc).

These are lovely and tiny. Would def recommend making a double batch. I found it much easier to crumble the pecans into the dough cups and pour the liquid over. Made one batch using smoked maple syrup. Worked well!

These keep very well in an airtight tin. At least two weeks if not longer with no loss of flavor.

These are delicious. Had a hard time getting an equal distribution of the nuts / filling in each tassie. Also had a hard time guessing how much dough for each tassie. 1st attempt was good but dry. 2nd try, I weighed each ball of dough to make sure they were about the same. Also I made some changes, combining this & Bess London's recipe - 3oz cream cheese - and used the method of adding dry pecans, then 1tsp filling, then more pecans on top of each tassie. A lot easier! Still had filling leftover

One day I doubled the amount of pecans in the filling and it pushed the flavor a lot. Another day I used piloncillo instead of dark brown sugar and I was very very happy. Miau.

yes. I used to put them in tupperwear, so I could pull out a few at a time.

These were perfect. Not too sweet. I used a tin that was middle-sized so had nine.

Been making these for years, and most recently as thanksgiving. Omit unnecessary maple syrup from filling and rather than mixing in, drop a few finely chopped pecans into each pastry cup, add filling (without nuts) then top with more chopped pecans. Yummy nuts all the way through!

Definitely up the sugar... Did 1.5 tbs and 20 minutes in a muffin tin was a bit too long. Would recommend 17 minutes. Otherwise, delicious.

Add freshly whipped cream on top when serving and it is perfect.

Love this recipe. I think the not too sweet crust is a perfect complement to the filling.

Great recipe as written.

Yum! I used store-bought crust, which worked just fine. Upped the brown sugar to ¼cup per reader suggestions. Topped w/ salted caramel and a pecan half. Not a fan of pecan pie myself, but loved this tasty bite.

What is less of a pecan? You need fewer pricey pecans, not less.

Can these be made ahead and frozen?

I also place the pecans in each pastry and then pour the filling over. It’s the easiest (only?) way to get a proper custard/pecan ratio. After that I often place a pecan half on the top, submerging it so its top is shiny — it floats back up — for optimum visual impact.

Has anyone tried freezing these?

I am Italian/American and my Mother made something similar to these every Christmas along with hundred of cookies for the freezer and these were my favorite of all. The difference was a regular pie crust, the pecans were choppped but not finely and there were raisins in the batter. Karo was used in place of the Maple syrup. She called them Patty Pies.

Did anyone chill the dough while making the filling?

Oh, SO glad I happened to have two mini-muffin pans and baked these little tassies. They are perfect. Not too sweet with tender, forgiving pastry. And who doesn't need a little dessert that includes protein along with a dose of good-for-you fat? Just perfect for our end-of-summer Labor Day picnic. Now I need to go research the term tassie as I know someone will ask me about that...

These also work in a full sized muffin tin for a mini pecan pie. So quick and delicious.

These are delicious. Had a hard time getting an equal distribution of the nuts / filling in each tassie. Also had a hard time guessing how much dough for each tassie. 1st attempt was good but dry. 2nd try, I weighed each ball of dough to make sure they were about the same. Also I made some changes, combining this & Bess London's recipe - 3oz cream cheese - and used the method of adding dry pecans, then 1tsp filling, then more pecans on top of each tassie. A lot easier! Still had filling leftover

Definitely up the sugar... Did 1.5 tbs and 20 minutes in a muffin tin was a bit too long. Would recommend 17 minutes. Otherwise, delicious.

I wished I'd read the recipe more closely - as the ingredients were not inexpensive - but I assumed it would be a classic NYT recipe for a classic cookie. Pecan tassies I've made in years past were superior in two ways. First, these have considerably less sugar than most, resulting in a rather bland flavor, and second, have a higher cream cheese to butter ratio, yielding a less flaky, buttery, crispy crust. There are much better recipes for this cookie out there...keep looking!