Little bite sized pecan desserts, made with a cream cheese pastry crust baked with a brown sugar based pecan filling.
Southern Pecan Tassies
These little bite-sized treats are popular on the Christmas tray because they are easy to make and, even better, delicious to eat!
Internet bloggers often confuse them as mini pecan tarts or pies, though us southerners know them as pecan tassies. They're similar, of course, to pecan pie, although most pecan pies have a syrup base - most often corn, cane or sorghum are used - but tassies always have a brown sugar based filling.
Honestly, there is very little variation in recipes among Southerners for this one. Most always they include a cream cheese crust and a brown sugar and pecan filling, though there may be more or less of one or the other of an ingredient, or sometimes another ingredients that someone has added along the way... like tossing in some cornmeal with the pastry. The recipe makes 24 minis, but doubles very nicely also. Things speed along a little better if you have two mini muffin pans in that case, of course.
It's been a harried week 'round here, as I'm sure it has been for many of you, so I'll have to come back later to add in some step-by-step pics. In the meantime, here's how to make them.
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