Perfect Pan Size For Pecan Tassies

Pecan tassies are miniature pecan pies, or tasty cookie-cup treats that combine the buttery deliciousness of a shortbread cookie and the caramel-y, nutty filling of a pecan pie. They are baked in mini muffin pans, with the dough pressed into the bottom and up the sides of the cups. The pecan tassie is a versatile dessert that can be made with different types of nuts, such as cashews, walnuts, or almonds, and can also be filled with chocolate chips, dried cranberries, or other sweet or savoury fillings.

What size pan for pecan tassies?

Pecan tassies are miniature pecan pies or bite-sized tarts that are baked in mini muffin tins. The recipe usually yields 24 tassies, which means you will need a mini muffin pan with 24 cups.

The muffin cups are filled with a simple pecan and brown sugar mix, and a cream cheese-based dough that is pressed into each cup. The pecan tassies are then baked in the oven until the crust is golden brown and the filling is puffed.

Some recipes suggest greasing the muffin tin, while others advise against it. If you choose not to grease the tin, make sure the dough is pressed firmly into the cups to prevent the tassies from sticking.

Pecan tassies can be stored at room temperature for up to a week or refrigerated for up to two weeks. They can also be frozen for longer-term storage.

How to make pecan tassies

Pecan tassies are miniature treats that combine the buttery deliciousness of a shortbread cookie with the caramel-y, nutty filling of a pecan pie. They are a perfect bite-sized sweet for any holiday dessert table or Christmas cookie tray. Here is a recipe for making pecan tassies:

Ingredients:

• 1/2 cup butter, softened
• 3 ounces cream cheese, softened
• 1 cup all-purpose flour
• 1 large egg, room temperature
• 3/4 cup packed brown sugar
• 1 tablespoon butter, softened
• 1 teaspoon vanilla extract
• 2/3 cup finely chopped pecans, divided

Method:

Step 1: Create the Dough

In a small bowl, use a hand mixer or stand mixer to beat the butter and cream cheese until smooth. Gradually beat in the flour. Cover and refrigerate the dough until it’s firm enough to roll, about one hour.

Step 2: Shape the Cups

Preheat the oven to 350-375°F. Shape the chilled dough into 1-inch balls. Press each ball evenly into the bottoms and up the sides of 24 greased mini muffin cups. You can use the bottom of a shot glass or a wooden tamper to help press the dough into each cup evenly.

Step 3: Make the Filling

In a small bowl, stir together the egg, brown sugar, butter, vanilla, and a pinch of salt until blended. Fold in 1/3 cup of the pecans.

Step 4: Assemble the Tassies

Spoon the filling evenly into the muffin cups until almost full. Decorate the tops of the muffin cups with the remaining pecans.

Step 5: Bake and Cool

Bake for 15-25 minutes, or until the pecan tassie edges are golden and the filling is puffed. Cool the tassies at room temperature in the pans for two minutes, then remove them to wire racks to cool completely.

Pecan tassies can be stored at room temperature for up to five days or in the fridge for up to two weeks. They can also be frozen and are a perfect make-ahead treat.

How to store pecan tassies

Pecan tassies are a bite-sized treat that can be stored in airtight containers and kept at room temperature for up to a week. They can also be refrigerated for up to two weeks or frozen for several months. Here are some detailed instructions on how to store pecan tassies to ensure they remain fresh and delicious:

Storing Pecan Tassies at Room Temperature:

• Allow the pecan tassies to cool completely to room temperature.
• Place them in an airtight container. If stacking, layer a sheet of parchment or wax paper between each tassie to prevent sticking.
• Pecan tassies can be stored at room temperature for up to five days.

Refrigerating Pecan Tassies:

• Follow the same steps as above but store the airtight container in the refrigerator.
• Pecan tassies can be refrigerated for up to two weeks.

Freezing Pecan Tassies:

• Wrap the pecan tassies well to prevent them from picking up odours from the freezer.
• Place them in a freezer-safe bag or airtight container, separating layers with parchment paper to prevent sticking.
• Pecan tassies can be frozen for several months.
• Thaw them at room temperature or in the refrigerator overnight before serving.

Variations of pecan tassies

Pecan tassies are miniature versions of pecan pie, baked in small cups or mini-muffin pans. The word "tassie" comes from the Scottish word for a "small cup" or "glass", and in French, a small cup is "la tasse". The recipe first appeared in US newspapers in the 1950s and 1960s.

There are several variations of pecan tassies that you can try:

• Use other nuts: If you're not a fan of pecans, you can substitute them with other nuts like cashews, walnuts, or almonds.
• Tropical twist: Omit the pecan filling and opt for a fruity filling instead. For example, pineapple coconut tassies made with shredded coconut, pineapple topping, and macadamia nuts.
• Chocolate twist: Add mini chocolate chips to the pecan filling or make a chocolate tassie shell.
• Seasonal variations: If you love the pecan filling but want to give it a seasonal twist, try pumpkin pecan tassies or cranberry pecan tassies for a taste of fall and winter.
• Apple crumble tassies: A variation suggested by The Washington Post, but without a recipe attached.
• Buttermilk chess tassies: Another variation suggested by The Washington Post, but without a recipe attached.

These variations offer different flavours and twists to the traditional pecan tassie, allowing you to customize and experiment with different ingredients to suit your taste preferences or the occasion.

Tips for making pecan tassies

Pecan tassies are a delightful treat, but there are a few things to keep in mind to ensure they turn out perfectly. Here are some tips for making pecan tassies:

Don't Overwork the Dough

Overworking the dough can lead to shrinkage during baking and a rubbery texture. Handle the dough gently and avoid over-mixing once you've added the flour.

Spray the Pan

Grease your mini muffin tin or tart pan generously before pressing in the crust. This will make it much easier to remove the tassies after baking. You can use butter or a baking spray.

Let the Dough Rest

Chilling and resting the dough will make it easier to work with and less likely to shrink during baking. Cover the dough and refrigerate it for about an hour until it's firm enough to roll.

Don't Underfill

Fill the tassies as directed, even if you think they might bubble over. Underfilling can affect the presentation of your tassies.

Bake Until Just Set

Avoid overbaking, as this can lead to a dry pastry. Bake the pecan tassies until the filling is just set and the crust is golden brown.

Serve Cool or Warm

Pecan tassies can be served at room temperature or warmed up. For an extra indulgent touch, add a dollop of whipped cream or creme fraiche.

Experiment with Fillings

While the classic pecan tassie is delicious, you can also experiment with different fillings. Try key lime, bacon-Parmesan, or chocolate-pecan for a twist on the traditional recipe.

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