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Grandma Rose’s Pecan Tassies are one of those cherished recipes that never lose their magic. Each bite brings back the warmth of holidays past—flaky, buttery pastry filled with a rich, caramel-like pecan filling. These little tarts look like miniature pecan pies and taste even better, thanks to a cream cheese crust that melts in your mouth. Whether you’re continuing a family tradition or starting a new one, this recipe brings comfort, nostalgia, and joy to every bite.
My grandma used to stack them high on a silver tray every Christmas. No matter how many other cookies she made, the pecan tassies were always the first to vanish.
Ingredients and Substitutions
- Cream Cheese: Softened, this forms the base of the crust. It creates a tender, slightly tangy dough that’s easy to work with.
- Butter: Adds flakiness and rich flavor to the crust. Use unsalted for better control over taste.
- All-Purpose Flour: Simple and reliable, it gives the crust structure.
- Brown Sugar: Deep molasses flavor that gives the filling its caramel tone. You can sub with granulated sugar in a pinch.
- Eggs: Bind the filling and help it set as it bakes.
- Vanilla Extract: Adds aroma and warmth to the filling.
- Chopped Pecans: The star of the show—nutty, buttery, and toasted as they bake.
- Optional Substitutions: Vegan butter and plant-based cream cheese work beautifully if you’re dairy-free.
I sometimes toast the pecans before adding them—it brings out their richness and adds just a hint of crunch.
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Step-by-Step Instructions
- Step 1: Make the Dough
- In a mixing bowl, cream together softened butter and cream cheese until smooth. Stir in flour gradually to form a soft dough. Chill for at least 1 hour for easier handling.
- Step 2: Form the Tart Shells
- Roll dough into small balls and press them evenly into a mini muffin tin to create small cups. Chill again while making the filling to help them keep their shape.
- Step 3: Prepare the Filling
- Whisk together brown sugar, melted butter, beaten eggs, and vanilla extract until smooth. Place a small amount of chopped pecans at the bottom of each crust, pour in filling, and top with more pecans.
- Step 4: Bake
- Bake at 350°F (175°C) for 20–25 minutes until crusts are golden and filling is set. Let cool in the tin for 5–10 minutes before removing to a rack.
Whenever I’m making these, I prep the dough and chop the pecans a day ahead. It turns baking into a stress-free, cozy kitchen moment.
Serving Suggestions
These tassies pair beautifully with warm drinks like coffee, spiced tea, or mulled wine. Serve them on a holiday dessert board, or plate them with lemon bars or shortbread for contrast. I like to dust them with powdered sugar just before serving.
Make-Ahead & Freezing Tips
- Refrigerate: Store in an airtight container up to 5 days.
- Freeze: Wrap in layers with parchment in a freezer-safe container. They keep for 2–3 months.
- Thaw: Leave at room temperature for about 30 minutes before serving.
Recipe Variations & Twists
- Add mini chocolate chips to the filling for a richer twist.
- Try maple extract instead of vanilla for a deeper autumn vibe.
- Make larger versions using regular muffin tins—adjust baking time accordingly.
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Whether you’re making the best pecan tassies recipe just like Grandma Rose or trying a new twist like tassie filling recipes with chocolate, this is one of those desserts that brings smiles every time. It’s humble, nostalgic, and undeniably delicious—just like Grandma would’ve wanted.
Frequently Asked Questions
- → Can I use unsalted butter instead of salted?
- Yes, but you may want to add a small pinch of salt to balance the flavor.
- → Can I use a regular muffin tin?
- You can, but the results will be much larger and may need longer baking time.
- → Do they freeze well?
- Yes! Flash freeze on a tray, then store in a sealed container for up to 3 months.
- → Can I make the dough ahead of time?
- Definitely. The dough can be refrigerated for up to 24 hours before assembling.
- → What other nuts can I use?
- Walnuts work well as a substitute if pecans aren’t available.