Pecan Tea Time Tassies-bite sized tarts with the flavor of Pecan Pie
I’ve always loved these tarts. Easy to make and even easier to eat. My Grandma used to make them when I was a kid. I never thought about where the recipe came from.
Then I was introduced to Pampered Chef products. The recipe came with one of their tools or the mini muffin tin or in one of their cookbooks, I can’t remember. Anyway, I fell in love with them all over again.
I’ve always said, there’s no such thing as an original recipe. There are adaptations on recipes but people have been cooking and baking since we figured out how to make fire.
Good recipes are meant to be shared. The end. I’m not saying if you are publishing a recipe that you shouldn’t give credit where credit is due. We don’t always know where a recipe came from. Or if someone else had the same great idea. So many recipes get handed down from mother to daughter, generation to generation.
Pampered Chef was started in 1980. The recipe I adapted (it’s the same one as Pampered Chef’s) is published in one of my Grandma’s old cookbooks, copyright 1975. And I’m sure it’s been around long before that.
It’s a good recipe. I hope my children will be passing it on to their children and grandchildren.
I do love using Pampered Chef’s Tart Shaper to mold my tarts. you can also use your fingers or there are several Tart Shapers
on Amazon as well.
Then just fill and bake!
Dust with some powdered sugar and you got the perfect pecan treat for any party.
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recipe adapted from Virginia Hospitality
Pecan Tea Time Tassies
Ingredients
for pastry
- 4 ounces cream cheese, softened
- 1/2 cup butter, softened
- 1 cup all purpose flour
for the filling
- 1 egg
- 3/4 cup brown sugar
- 1 Tablespoon butter, melted
- 1 teaspoon vanilla extract
- dash of salt
- 2/3 cup chopped pecans
Instructions
- Cream together cream cheese and butter until smooth. Add in flour and mix until completely combined. Place dough in a covered container and refrigerate for at least 1 hour.
- Roll dough into 1 inch balls and place in mini muffin tins, Press dough up sides of tin to create a shell.
- For the filling, beat egg well then add brown sugar, butter, vanilla and salt. Mix again till well combined. Stir in pecans.
- Spoon filling into prepared pastry lined cups.
- Bake in a preheated 325 degree oven for 25 minutes. Remove from oven and let cool completely before removing from tins. If needed, loosen tassies by running a plastic knife around edges.
Want more pecan treats?
Pecan Pie Bark from Wishes and Dishes
Pecan Squares from Barbara Bakes
Butter Pecan Toffee Cookies from Couponing and Cooking
Barbara @ Barbara Bakes says
Sounds like a delicious tradition to pass down. I need to buy a tart shaper. Thanks for linking to my pecan squares!
Ashley @ Wishes and Dishes says
I love these tassies!! Thank you so much for linking up to the pecan pie bark!! That’s a popular one 🙂
Jane says
Can I make ahead of time and freeze for Christmas?
Joan Hayes says
Yes you can freeze these.
Elizabeth - Cooking with Milton says
My Grandma used to make these too and they were my absolute favorites! I was just thinking about bringing them back this year for Christmas (she was the big baker in the family, no one else has really taken that on yet…). Thanks so much for posting these 🙂
Joan Hayes says
Grandma’s recipes are always the best!
Amanda says
These look amazing!!!
Rea White says
Can they be made up ahead of time and freeze – and then cook when you are ready to eat them?
Joan Hayes says
I’ve never tried that so I can’t say. You can freeze them after baking, or they will stay fresh for at least a week, already baked.
Kayle+(The+Cooking+Actress) says
I 100% agree with you about there being no such thing as a completely original recipe etc.
I also just got one oft hose tart shapers from my mom so I think these pecan tea time tassies need to hasppen!!!
Jacquie says
Just made these today for a coffee morning and they seem to be magic: they disappeared! 😀
I rolled them out and then cut them into circles with a round cookie cutter and popped them in the mini pan and it was fine also. I’m really glad to have found your site. Great new fast fave! Thank you!
Joan Hayes says
Love how you shaped the dough, that’s a great tip!