In the mood for a sweet treat that embodies the richness and warmth of the South? Then look no further than my Southern Pecan Pie Mini Tarts-Tartlets (Tassies) Recipe. These bite-sized desserts boast a buttery crust and a filling of sweet pecans, vanilla extract, eggs, sugar, and both dark and light corn syrup. Trust me when I say that they pack a flavor punch that will leave you coming back for more.
But what exactly are tassies? They are miniature pies that originated in Scotland, yet were brought over to America by Scottish immigrants where they quickly stole the hearts of Southerners. These tarts are essentially like mini pecan pies in terms of their taste and ingredients but made even better due to their bite-sized nature.
So why not whip up a batch of these Pecan Pie Mini Tarts-Tartlets (Tassies) for your next party or gathering? One thing’s for sure: these desserts will make you feel like you’re in the heart of Dixie with every scrumptious bite.
Why You’ll Love This Recipe
If you love the sweet and nutty taste of pecan pies but don’t have the patience to make a full-sized pie, then you’re in for a treat. Allow me to introduce you to my Southern Pecan Pie Mini Tarts recipe, or as some people call it, pecan tassies.
These little pecan tarts are perfect for any occasion – whether it’s a holiday gathering, afternoon tea with friends, or just a sweet treat after a long day. They’re easy to make, bite-sized, and full of flavor. Trust me, once you sink your teeth into these buttery crusts filled with chopped pecans and brown sugar, you’ll be hooked.
But don’t just take my word for it. Here are some reasons why you’ll love this recipe:
Firstly, the cream cheese pastry dough that I use for the tartlet shells is simply divine. The cream cheese adds a subtle tanginess that perfectly complements the sweetness of the filling.
Secondly, these mini tarts are incredibly customizable. You can substitute the dark corn syrup with light corn syrup or maple syrup if you prefer. Plus, you can easily make substitutions for ingredients like eggs or flour if you have specific dietary restrictions.
Thirdly, they’re perfect for sharing since they come in bite-sized portions. So whether you’re hosting a small get-together or just want to share something sweet with your loved ones, these mini tarts are sure to impress.
Finally, they’re incredibly easy to make! All you need is a muffin pan and some simple ingredients that you probably already have in your kitchen. Even if you don’t consider yourself much of a baker or cook, I assure you that this recipe is incredibly intuitive and foolproof.
So go ahead and give this recipe a try – I promise that you’ll fall in love with these Southern Pecan Pie Mini Tarts in no time.
Let’s dive into the ingredients of this delectable Southern Pecan Pie Mini Tarts-Tartlets (Tassies) Recipe. Rest assured, these little pecan tarts are easy to make and require only a handful of ingredients that you probably already have in your pantry. The recipe makes 24 miniature pie bites to satisfy your sweet cravings without giving you an upset stomach.
- All-Purpose Flour – 2 cups
- Salted Butter – 1/2 cup, softened
- Cream Cheese – 4 oz block, softened
- Granulated Sugar – 2 tbsp
Pecan Filling Ingredients
- Unsalted Butter – 1/4 cup, melted
- Brown Sugar – 1 cup
- Dark Corn Syrup – 1/2 cup
- Light Corn Syrup – 1/2 cup
- Eggs – 2, large and lightly beaten
- Vanilla Extract – 1 tsp
- Chopped Pecans – 2 cups
In the Crust Ingredients section, you will need all-purpose flour to give structure to the crust medium. Salted butter provides a buttery flavor that complements well with cream cheese providing that signature tangy flavor of tarts. Granulated sugar adds sweetness to both the crust and filling, but don’t overdo it because the pecan filling is already sweet.
The Pecan Filling Ingredients list includes melted unsalted butter mixed with brown sugar creating a caramel base for the tarts. A mix of dark and light corn syrup, beaten eggs for binding and vanilla extract providing depth of flavor. Finally, chopped pecans accentuate the delicate texture of these tartlets by providing crunchiness.
With these simple ingredients in hand, we can go ahead and make a mouthwatering treat that will tingle our taste buds.
The Recipe How-To
Now, let’s get to the good stuff: making the pecan tassies! Follow these steps and you’ll be enjoying these little bites of heaven in no time.
Step 1: Make the Pastry Dough
First things first, we need to make the dough for our tassies’ crust. Here are the ingredients you’ll need:
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 4 oz cream cheese, at room temperature
- 1 cup all-purpose flour
In a medium bowl combine the 1 cup all-purpose flour, 1/2 cup unsalted butter (at room temperature), and 4 oz cream cheese (at room temperature). Mix together until they are combined and smooth like a bowling ball.
Step2: Make Mini Tartlet Shells
Take around a tablespoon of the dough and gently press it into each of your mini muffin pans until they conform to their shape.
Step 3: Make Pecan Filling
Now it’s time to make gooey filling that goes inside of these tarts! Here’s what we’ll need:
- 1/2 cup brown sugar
- 3/4 cup dark corn syrup
- 1/4 cup light corn syrup
- 2 eggs
- 2 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups chopped pecans
To make this filling, whisk together 1/2 cup brown sugar, 3/4 cup dark corn syrup, 1/4 cup light corn syrup, 2 large eggs (**beaten beforehand makes everything easier to mix), 2 tablespoons melted unsalted butter, 2 teaspoons vanilla extract and 1/4 teaspoon salt into a bowl until all of the ingredients are well combined. Then stir in 1 1/2 cups of chopped pecans.
Step4: Assemble the Pecan Tassies
Once you have made both the tarts and pecan mixture, let them cool for about 10 minutes, and then begin to place a spoonful of pecan filling into each tart shell, filling it about 3/4 full.
Step5: Bake and Serve
Ready to bake! Preheat your oven to 350°F (180°C) while you’re waiting for your tarts to cool. Once the oven is hot, put the mini muffin pan with your tarts in and let it bake for about 25 minutes or until crust is medium golden brown. Let it cool off for minimum of 20 minutes prior to serving.
Now you’re ready to enjoy your southern-style miniature pecan pies!
Substitutions and Variations
There are a few substitutions and variations that you can make to the recipe to switch it up and add your own personal touch. For instance, if you don’t want to use dark and light corn syrup, you can substitute with maple syrup. This will add a unique flavor and still maintain the sweetness of the tartlets.
If you want to make the recipe a bit healthier, consider replacing some of the butter with coconut oil. This will help decrease the amount of saturated fat in the tarts.
For chocolate lovers, an easy variation is to add some chocolate chips into the pecan filling mixture before spooning it into the crusts. The melted chocolate pairs well with the sweet, nutty flavors of the tassies.
If you’d like to try a different type of crust, you can use a cookie recipe for a crunchy texture. Try using shortbread cookies or gingersnaps as your base instead of traditional pie crust. This will provide a different texture and flavor to your mini pecan pies.
Another fun variation is making bite-sized tarts by using mini muffin pans instead of regular muffin pans. The little pecan tarts make great bite-sized treats that are perfect for sharing at events or serving as dessert after dinner.
Feel free to experiment with different combinations and ingredients until you find the perfect version of these Southern Pecan Pie Mini Tarts (Tartlets).
Serving and Pairing
When it comes to serving these mini tarts, there are a few options to consider. The first and most obvious is to simply serve them as a standalone dessert. You can place them neatly on a plate and serve them at room temperature. Be sure to have some napkins nearby, as they can be a bit messy.
If you’re feeling particularly fancy, you can serve these tarts with a dollop of whipped cream or a scoop of vanilla ice cream on top. The creamy sweetness contrasts perfectly with the rich nutty flavor of the pecan filling. Plus, it looks pretty impressive when presented that way.
Another way to serve these mini tarts is as part of a larger dessert spread. They work really well alongside other southern-style desserts like peach cobbler or banana pudding. The different textures and flavors will complement each other nicely, providing your guests with a well-rounded dessert experience.
Finally, it’s worth considering what drinks to pair with these mini tarts. While you could certainly serve them with milk, coffee or hot chocolate, my personal favorite pairing is with a cup of black tea. The slight bitterness of the tea balances out the sweetness of the tart just right, making it an ideal choice for an afternoon or evening treat.
Overall, these pecan pie mini tarts are versatile and delicious enough that they’ll make a perfect addition to any dessert table or dinner party menu. Whether served alone or paired with other sweet treats, they’re sure to be a crowd-pleaser every time!
Make-Ahead, Storing and Reheating
Now that you have prepared your delightful Southern Pecan Pie Mini Tarts, it’s time to think about make-ahead, storing, and reheating options. Luckily, these mini tarts are as easy to store and treat as they were to make.
Firstly, let’s talk about make-ahead options. You can make the tartlet shells a day before and store them in an airtight container until you’re ready to add the pecan filling. These mini tarts don’t take much time to prepare, so if you’re running short on time, this could be an excellent way to get ahead.
Next up is storing. Once cooled, place your pecan tarts in a single layer in an airtight container or cover with foil and refrigerate for up to three days. I suggest keeping them on the countertop for a few minutes before serving to let them come back to room temperature.
Finally, reheating. These Southern Pecan Pie Mini Tarts are best served at room temperature or warmed slightly. If you prefer them warm, reheat them in the oven at 325°F for five minutes or until heated through. Alternatively, you can heat them in the microwave for around ten seconds.
However you decide to store and serve these delicious mini tarts, one thing is for sure- they are perfect for sharing with friends and family on any occasion. With their buttery crust and decadent pecan filling, it’s hard not to love these tiny bites of goodness.
Tips for Perfect Results
In order to achieve the best results with this Southern Pecan Pie Mini Tarts recipe, there are a few tips and tricks that I highly recommend. While this recipe is fairly straightforward, following these tips can guarantee that your tassies come out perfectly every time.
Firstly, make sure that you are using fresh pecans. Pecans that have gone stale can ruin the flavor and texture of the tassies, so it’s important to use pecans that are in good condition. If you’re unsure about the freshness of your pecans, give them a quick sniff – if they smell rancid or off, they likely need to be tossed.
Another important tip is to properly measure your ingredients. Baking is a science, and even small variations in ingredient amounts can greatly impact the final product. Make sure to use measuring cups and spoons, and double check your measurements before adding ingredients to the bowl.
When making the cream cheese pastry dough for these mini tarts, it’s important not to overwork the dough. Overworking can result in a tough crust instead of a tender one. Mix the ingredients together just until they come together as a dough – it’s okay if it’s a bit shaggy.
When preparing the pecan filling for these mini tarts, combine all ingredients well but take care not to overmix after incorporating eggs into the mixture because overmixed eggs don’t cook evenly inside your tassies leading to uneven cooking.
Lastly, be mindful of baking time and temperature. These tassies bake best at 375°F so make sure that your oven is properly calibrated. Let them bake until they are golden brown on top but note that all oven temperatures may vary so keep an eye on them while they’re in there.
By following these tips and tricks, you will be able to create perfectly delicious Southern Pecan Pie Mini Tarts every time!
In conclusion, these Southern Pecan Pie Mini Tarts-Tartlets (Tassies) are a must-try for anyone who loves flavor-packed desserts. The buttery crust and the indulgent pecan filling make these mini tarts a favorite amongst all ages. They’re easy to make and you can experiment with variations of the recipe to suit your taste preferences.
Whether it’s for a family dinner or a special occasion, these little pecan bites are sure to impress your guests. So what are you waiting for? Get out your muffin pans and try making these pecan tarts today.
Also, don’t forget to share this recipe with your family and friends. Spread the joy of baking with others and create memories that will last a lifetime. I guarantee that once you taste these Southern Pecan Pie Mini Tarts-Tartlets (Tassies), you’ll be hooked!
Southern Pecan Pie Mini Tarts-Tartlets (Tassies) Recipe
- 1/2 cup sugar
- 1/4 cup butter, softened
- 1 (3 ounce) package cream cheese, softened
- 1 egg
- 1 3/4 cups all-purpose flour
- 1/3 cup light corn syrup
- 1/3 cup dark corn syrup
- 1/2 cup sugar
- 2 tablespoons butter, melted
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 3/4 cup finely chopped pecans
- To prepare crust:
- In a medium bowl, combine 1/2 cup sugar, 1/4 cup butter, and cream cheese. Beat at medium speed with an electric mixer until smooth.
- Add one egg, beating until smooth. Gradually add flour. Beat at low speed until just combined (dough will be sticky).
- Cover and chill dough for 1 hour.
- Roll dough into 1-inch balls; press in bottom and two-thirds up sides of each cup of a miniature muffin pan.
- Preheat oven to 350 degrees F.
- To make filling:
- In a medium bowl, combine corn syrup, 1/2 cup sugar, melted butter, 2 eggs, and vanilla. Whisk to combine.
- Spoon corn syrup mixture into each crust. Top with chopped pecans.
- Bake for 18 to 20 minutes or until lightly browned.
- Makes about 3 dozen.