There are a few meanings! Pecan tassies like these are very similar to mini pecan pies — the word u0022tassiesu0022 likely stemmed from the French word u003cemu003etartletteu003c/emu003e, which means mini tart or pie. In Scotland, a tassie is another word for a cup, which interestingly enough also comes from the French word for cup, u003cemu003etasseu003c/emu003e.

Grandma Rose's Pecan Tassies

Name: Grandma Rose’s Pecan Tassies
Prep time: 120 min
Cook time: 25 min
Total time: 145 min
Ingredients: 8 ounces cream cheese (softened); 3/4 cups salted butter (softened (1 1/2 sticks)); 2 2/3 cups all purpose flour; 3 eggs; 2 cups brown sugar; 1 1/2 Tablespoons salted butter; 1 1/2 teaspoon pure vanilla extract; 8 ounces chopped pecans

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My Grandma Rose's pecan tassies are a family favorite! They look (and taste) like mini pecan pies and are surprisingly easy to make. With a few simple ingredients and a flakey cream cheese pastry crust, they look so pretty on a holiday cookie tray!

A plate of mini pecan tarts with a mini muffin tin of them i nthe background, a red and green striped towel and some broken pieces of it.

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Why You'll Love Pecan Pie Tarts
Ingredient Information And Substitutions
How To Make Pecan Butter Tarts
Frequently Asked Questions
Tips For Making Mini Pecan Tarts
What To Serve Pecan Pie Tartlets
Other Delicious Christmas Cookie Recipes To Try
Grandma Rose’s Pecan Tassies

Why You'll Love Pecan Pie Tarts

My beautiful Grandma Rose had a business making cookies and baked goods for special events out of her own, not-extremely-large kitchen. I've heard many stories of all-nighters in that glorious kitchen and I can only imagine the whole kitchen as well as the dining room covered in her delicious cookies.

Of all the cookies she made, her pecan tarts are by far my favorite to eat. The process of putting them together can be tedious — but I love them so much that I can't not make them. I even made them when I was pregnant (and tired) because even in their tedium, Grandma Rosie's pecan tart recipe is still very easy to make! They also:

Taste like mini pecan pies
Are perfect for Christmas cookie trays
Freeze beautifully
Make for a great handheld dessert option
Feel so nostalgic

A close up overhead image of pecan tassies.

Ingredient Information And Substitutions

Cream Cheese & Flour- The base of the cream cheese crust! I usually favor full-fat cream cheese for baking recipes. Make sure it's softened first too. For the flour, all-purpose is fine.
Butter- I use butter in the crust and the tassies filling, but you could use vegan butter if you prefer.
Pecans- They need to be chopped! I ran my pecan halves through my food processor and pulsed until they were chopped finely.
Eggs- Needed for the filling. Eggs help bind all of the ingredients together and provide a bit of structure.
Brown Sugar- Pairs so well with the pecans and crust! I like brown sugar because it tastes almost like molasses, but you could use regular granulated sugar in a crunch.
Vanilla Extract- For a touch of warm flavor! Vanilla also complements the pecans and brown sugar wonderfully.

An overhead image of labeled recipe ingredients.

How To Make Pecan Butter Tarts

Step 1- Prepare the crust and add to the mini muffin tins.

Preheat your oven to 350 degrees F. Add the cream cheese and butter to a large bowl and beat with a hand mixer to combine. Add the flour, mix, and refrigerate for at least 1 hour.

Grease each tin with nonstick cooking spray. Roll the crust dough into nut-sized balls and use your index finger to press it into each cavity. Refrigerate while you work on the filling.

Pastry ingredients in the stand mixer bowl and the pastry dough pressed into the cups of a mini muffin tin.

Step 2- Make the filling.

Add the brown sugar, butter, eggs, and vanilla to a bowl and mix to combine. Add a small amount of the chopped pecans to the bottom of each tart shell, top with the brown sugar mixture, then add more pecans.

Filling ingredients in a stand mixer bowl and a spoon placing filling into pastry dough with some crushed pecans at the bottom.

Step 3- Bake.

Bake at 350 degrees F for 20-25 minutes, cool slightly, and enjoy!

A hand placing more crushed pecans on top of the filled pastry and the pan in the oven.

Frequently Asked Questions

What is a tassie?

There are a few meanings! Pecan tassies like these are very similar to mini pecan pies — the word u0022tassiesu0022 likely stemmed from the French word tartlette, which means mini tart or pie. In Scotland, a tassie is another word for a cup, which interestingly enough also comes from the French word for cup, tasse.

What is pecan filling made of?

Mine is super simple. I combine eggs, brown sugar, butter, and vanilla, plus a sprinkling of chopped pecans, on the bottom and top. Some others may include additional ingredients like corn syrup and cinnamon, but my Grandma didn't use those in her pecan tart recipe.

How do you keep pecan tarts from sticking to the pan?

There are a few things you can do! First, make sure to add the nonstick cooking spray to your muffin tin. And make sure you don't overfill the tins, as it will cause them to stick to the pan. I use a butter knife to gentle go around the edge and help remove them. Just be careful, the crust is super flakey!

A close up image of a pecan tart cut open revealing the inside of it.

Tips For Making Mini Pecan Tarts

Use a mini muffin tin. I know this is a pretty specific piece of equipment, but it really will give you perfectly sized tassies. A full-sized muffin tin is too large.
Extra chilling time- My grandmother always used to chill the cream cheese dough overnight before adding it to the muffin tins. But if you're impatient like me, you could chill yours for an hour.
Adding the crust- I did this by poking my finger into the middle of each ball and using that as my guide to press it into place. I'm pretty sure if Rosie were here she'd have a lot to say about their size. Specifically, they are a bit too thick because you want the crust to be on the thinner side. I could never get this as well as she could, so I do it the best I can!
Don't overfill the tarts. The filling expands while it bakes and you don't want any overflow. A little under the top is perfect.
Watch carefully for browning. Keep a close eye on the mini tarts toward the end of the baking time. When the crust is golden brown and the filling is set, pull them out of the oven.
Ingredients to prep ahead- If you have the time to chill the crust, you could make it up to 24 hours before assembling and baking the tarts. You could also chop the pecans in advance.
Leftovers and storage- You can store leftovers in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 3 months! Flash freeze on a baking sheet, then transfer to an airtight container for the best results.

An overhead image of a plate of pecan tassies with pieces of cookies, a pan of them and a red and green towel around it.

What To Serve Pecan Pie Tartlets

I always make this pecan tassies recipe for Christmas. They make for the perfect dessert after a holiday meal! Some of my other favorites include:

A close up image of pecan tassies on the side of a white plate.

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