Mini Pecan Tassies

I had never heard of a “tassie” before this recipe! I found this one in February’s issue of Disney Family Fun magazine and immediately tabbed down the page as a project to do with the kids. 🙂

We needed to double the recipe which was a great opportunity for adding fractions, making a grid (scoring), and the general keep practicing breaking eggs lessons.


Here are the Ingredients:

For the Crust:

  • ½ cup (1 stick) unsalted butter, at room temperature, plus more for greasing the muffin tin.
  • 3-ounce package cream cheese, at room temperature
  • 1 cup flour
  • 1 teaspoon of fine cornmeal
  • ¼ teaspoon fine sea salt


For the Filling:

  • ½ cup pecans
  • 1 large egg
  • ¾ cup firmly packed light brown sugar
  • 1 tablespoon unsalted butter, melted
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon fine sea salt
  • ⅛ teaspoon freshly grated nutmeg
  • Pinch ground cinnamon

Loving the perks of being around after the cream cheese was measured!









Step 1: Using a piece of wax paper (or your butter wrapper), grease 24 cup mini-muffin tin generously with softened butter. Preheat oven to 350°.

Step 2: In the medium bowl of an electric mixer, cream the butter and cream cheese together on medium until smooth, (1-2 min). Add the flour, cornmeal, & salt, reduce the speed to low, and beat until a dough forms. (about 30 seconds)

Adding in the salt.

Adding Cornmeal


Adding in the flour



Step 3: Lay the dough out and flatten to about a quarter inch, then divide the square into quarters and the quarters into 6 equal pieces and roll each piece into a ball. 

Scoring, (this is a double batch)











Step 4: Dust your hands with flour, then drop a ball of dough into each muffin cup. Using your thumb, flatten the dough and press it around the sides of the cup to form a shell. Set the muffin tin aside.

Step 5: Chop the pecans with a knife (an adult please) then sprinkle one teaspoon of nuts into each pastry shell.

Step 6: In a large bowl, whisk together the egg, brown sugar, butter, vanilla, salt, nutmeg, and cinnamon.

Step 7: Add 1½ teaspoons of the egg mixture to each cup, diving any remaining mixture evenly. (I found 1 teaspoon was plenty, start there and add more as needed so you don’t run low)

Step 8: Bake the tarts for 15 minutes. Lower the temperature to 325° and continue baking until the tarts set, 10-15 minutes longer. (12 was perfect in my gas oven) Set the pan on a rack to cool. Serve warm or room temperature.



This can be found in Virginia Williams book: Basic to Brilliant Y’all: 150 Refined Southern Recipes and Ways to Dress Them Up for company.

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