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Pecan Tassies


    Tart Shells
  • 1/2 cup butter or margarine, softened
  • 3 oz cream cheese, softened
  • 1 cup all-purpose flour
  • 2 tbsp butter or margarine, melted
  • 3/4 cup packed brown sugar
  • 1   egg
  • 1 teaspoons vanilla
  • 1 cup pecan halves, finely chopped
  •  Powdered sugar (optional)


  1. Preheat oven to 350°F. For tart shells, beat butter and cream cheese in Classic Batter Bowl until well blended. Add flour; mix until a soft dough forms.

  2. Using Small Scoop, shape dough into 1-inch balls. Place balls of dough into ungreased cups of Deluxe Mini-Muffin Pan. Dip Mini-Tart Shaper in flour; press into dough with even pressure until dough rises slightly above rim of pan.

  3. For filling, place butter in Small Batter Bowl; microwave on HIGH 30 seconds or until melted. Stir in brown sugar, egg and vanilla. Finely chop pecans using Food Chopper; add to batter bowl and mix well.

  4. Using Small Scoop, fill each tart shell with level scoop of filling (do not overfill). Bake 20-25 minutes or until light golden brown. Remove from oven; cool in pan 3 minutes. Remove from pan to Stackable Cooling Rack; cool completely. Sprinkle with powdered sugar, if desired.


  1. 24  servings of 1 tart

Nutrients per serving:

Calories 130, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 25 mg, Carbohydrate 11 g, Protein 2 g, Sodium 50 mg, Fiber less than 1 g

U.S. Diabetic exchanges per serving:

1 starch, 1 1/2 fat (1 carb)

Cook's Tips:

Butter will provide the best flavor when making these rich, miniature tarts.

You'll want to be sure to lightly flour the Mini-Tart Shaper before forming each shell to prevent the dough from sticking.

The Flour/Sugar Shaker is ideal for sprinkling powdered sugar over baked goods for a pretty finishing touch.

To store tarts, cool completely, then place in a tightly covered container. For longer storage, freeze up to 1 month. To thaw, let the tarts stand at room temperature. You may want to sprinkle the tarts with additional powdered sugar before serving.

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