What’s better than a whole pecan pie? Bite-sized pecan pies — of course! These bite-sized Pecan Tassies (also called Butter Tarts) are irresistible and perfect for holiday gatherings, cookie exchanges, or edible gifts.
These Pecan Butter Tarts are especially nice during the holidays and make thoughtful homemade gifts. The crunchy pecans and sweet, gooey filling are balanced by a tender cream cheese pie crust, producing a tiny treat everyone will ask for more of.
📖 Recipe
Pecan Tassies (Butter Tarts)
These mini pecan pies combine a rich, flaky cream-cheese crust with a sweet, buttery filling studded with pecans and raisins. They’re simple to make and great for gifting.
Prep Time
1
1
Cook Time
30
30
Total Time
1 hr 30 mins
1 hr 30 mins
Course
Desserts
Desserts
Cuisine
American
American
Servings
30 tarts
30 tarts
Calories
179 kcal
179 kcal
Ingredients
Pie Crust
- 1.5 sticks (¾ cup) salted butter, room temperature
- 4.5 oz cream cheese, room temperature
- 1.5 cups all-purpose flour
Filling
- ¾ cup light corn syrup
- ¾ cup brown sugar
- 2 large eggs
- 4 tablespoons melted salted butter
- 2 teaspoons vanilla extract
- ½ cup chopped pecans
- ½ cup chopped raisins
Instructions
MAKE THE DOUGH
-
Using an electric mixer, beat the butter and cream cheese until smooth and fluffy.
-
Add the flour and mix by hand until the dough forms a ball.
-
Wrap the dough in plastic and refrigerate at least 30 minutes while you prepare the filling.
FILLING
-
Preheat oven to 350°F (175°C). Prepare mini muffin tins or small tart pans (1–2 inch diameter) by spraying with nonstick spray or brushing with butter.
-
In a bowl, combine corn syrup, brown sugar, eggs, melted butter, and vanilla. Beat until smooth.
ASSEMBLE
-
On a lightly floured surface, roll the chilled dough very thin. Cut rounds with a biscuit cutter and press each round into a tart or mini muffin cup, trimming or pinching the edges to fit.
-
Evenly distribute the chopped raisins and pecans among the tart shells. Pour the filling into each shell, filling just below the top of the dough.
-
Bake 25–30 minutes, until the filling is bubbly and the crust is lightly golden.
-
Remove from oven and set the pan on a cooling rack for about 10 minutes. Gently lift each tart with a fork and transfer to the rack to cool completely. Serve at room temperature. Store in an airtight container in the refrigerator up to 5 days or freeze up to 5 months.
Nutrition
Calories: 179kcal
Carbohydrates: 19g
Protein: 3g
Fat: 10g
Saturated Fat: 5g
Sugar: 12g
Cholesterol: 81mg
Sodium: 93mg
Carbohydrates: 19g
Protein: 3g
Fat: 10g
Saturated Fat: 5g
Sugar: 12g
Cholesterol: 81mg
Sodium: 93mg
Keyword
pecans, pies, tarts
pecans, pies, tarts
Tried this recipe?
Let us know how it was!