If you’re a fan of pecan pie but want something bite-sized and elegant, Mini Pecan Tassies with Maple Butter Glaze are the perfect solution.
Traditionally, pecan tassies sometimes feature a bourbon-based glaze for depth. But in this recipe, we’ve replaced that with a maple butter glaze—sweet, nutty, and warm, with caramel-like undertones that pair beautifully with the pecan filling.
These tassies are essentially mini pecan pies baked in buttery pastry shells, making them ideal for holiday dessert platters, festive gatherings, or a sweet afternoon pick-me-up.
What Are Pecan Tassies?
“Pecan tassies” are small, cup-like pastries filled with sweet pecan filling. The name “tassie” comes from the Scottish word for “little cup,” which perfectly describes their shape.
Each tassie features:
- A tender cream cheese pastry shell
- A sweet, nutty pecan filling
- A rich maple butter glaze
They’re less fussy than full pies but carry all the flavor and charm in a two-bite dessert.
Ingredients You’ll Need
For the Pastry Shells
- 1 cup (120g) all-purpose flour (sifted)
- ½ cup (115g) unsalted butter (softened)
- 85g cream cheese (softened)
- Pinch of salt
For the Filling
- 1 large egg (room temperature)
- ¾ cup (150g) brown sugar (packed)
- 1 tbsp maple syrup (adds caramel-like depth)
- 1 tsp vanilla extract
- ½ cup (60g) pecans (chopped finely)
- ¼ tsp ground cinnamon (optional, for warmth)
- Pinch of salt
For the Maple Butter Glaze
- 3 tbsp unsalted butter (melted)
- 1 tbsp maple syrup
- ½ tsp vanilla extract
- ¼ cup (30g) powdered sugar
Step-by-Step Instructions
Step 1: Make the Pastry Dough
In a large bowl, cream together butter and cream cheese until smooth. Add flour and salt, mixing until a dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
Step 2: Prepare the Filling
Whisk together egg, brown sugar, maple syrup, vanilla, cinnamon, and salt. Stir in chopped pecans until well combined.
Step 3: Shape the Pastry Shells
Roll chilled dough into 1-inch balls. Press into a mini muffin pan to form small pastry cups.
Step 4: Fill and Bake
Spoon about 1 teaspoon of pecan filling into each shell. Bake at 175°C (350°F) for 18–20 minutes, until pastry is golden and filling is set.
Step 5: Add the Maple Butter Glaze
Mix melted butter, maple syrup, vanilla, and powdered sugar until smooth. Drizzle over cooled tassies for a glossy finish.
Serving Suggestions
- Serve warm with whipped cream or vanilla ice cream.
- Add to a holiday dessert tray with cookies and fudge.
- Wrap in gift boxes for homemade edible presents.
- Pair with coffee, tea, or spiced chai.
Storage & Make-Ahead Tips
- Room Temperature: Up to 3 days in an airtight container.
- Refrigerator: Up to 1 week.
- Freezer: Store unglazed tassies for up to 2 months; thaw and glaze before serving.
Variations
- Nut Alternatives: Try walnuts, almonds, or hazelnuts.
- Spiced Version: Add nutmeg, cardamom, or ginger.
- Chocolate Finish: Replace maple glaze with melted dark chocolate drizzle.
- Healthier Option: Use coconut sugar or monk fruit as a sweetener.
Final Thoughts
These Mini Pecan Tassies with Maple Butter Glaze are proof that you don’t need alcohol to achieve rich, caramel-like depth. With their tender pastry, nutty filling, and glossy glaze, they’re the perfect little indulgence for gatherings big or small.
Serve them during the holidays, at family get-togethers, or simply when you’re craving something sweet, buttery, and satisfying. One bite, and you’ll see why pecan tassies are such a timeless favorite.
Mini Pecan Tassies with Maple Butter Glaze Recipe
Description
These Mini Pecan Tassies with Vanilla Maple Butter are bite-sized pecan pies made with a buttery pastry crust, filled with a rich, gooey pecan-maple filling, and finished with a hint of vanilla butter. Perfect for holidays, tea parties, or whenever you want a sweet, nutty indulgence, these tassies bring all the flavors of traditional pecan pie in a fun, handheld size.
Ingredients
For the Pastry Crust
For the Pecan Filling
For the Vanilla Maple Butter Topping
Instructions
Make the Pastry Dough
- In a mixing bowl, beat softened butter and cream cheese until creamy. Add sifted flour and a pinch of salt, mixing until a soft dough forms. Wrap in cling film and refrigerate for 30 minutes to firm up.
Shape the Tassie Shells
- Preheat oven to 175°C. Divide dough into 24 equal pieces. Roll each piece into a ball, then press into a mini muffin tin, shaping into little cups. Chill in the fridge for 10 minutes to prevent shrinking.
Prepare the Filling
- In a separate bowl, whisk egg, brown sugar, maple syrup, vanilla extract, melted butter, and salt until smooth. Stir in chopped pecans.
Fill the Tassies
- Spoon about 1 teaspoon of filling into each pastry shell, being careful not to overfill (they will puff slightly while baking).
Bake
- Bake at 175°C for 18–20 minutes until the crust is golden and filling is set. Remove from oven and allow to cool in the pan for 10 minutes before transferring to a wire rack.
Prepare Vanilla Maple Butter
- While tassies cool, mix softened butter, maple syrup, and vanilla until creamy. Chill slightly so it firms up.
Finish and Serve
- Top cooled pecan tassies with a small dollop of vanilla maple butter for a glossy finish and extra flavor boost. Serve warm or at room temperature.
Note
- Storage: Store tassies in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
- Make Ahead: Both pastry dough and filling can be made a day ahead. Assemble and bake when ready.
- Freezing: Freeze baked tassies (without topping) for up to 1 month. Thaw and add topping before serving.
- Nut-Free Option: Substitute pecans with sunflower seeds or pumpkin seeds for a twist.
