Mini Pecan Tassies with Maple Butter Glaze Recipe

Prep Time 30 mins
Cook Time 20 mins
Rest Time 20 mins
Total Time 1 hr 10 mins
Cooking Method:
Cuisine:
Courses: , ,
Difficulty: Intermediate
Cooking Temp: 175  C
Best Season: Fall, Winter
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
  • 115 g unsalted butter (softened)
  • 85 g cream cheese (softened)
  • 120 g all-purpose flour (sifted)
  • Pinch of salt
    • For the Pecan Filling
  • 1 large egg (room temperature)
  • 90 g light brown sugar (packed)
  • 1 tbsp maple syrup
  • 0.5 tsp pure vanilla extract
  • 1 tbsp unsalted butter (melted)
  • 100 g pecans (chopped)
  • Pinch of salt
    • For the Vanilla Maple Butter Topping
  • 2 tbsp unsalted butter (softened)
  • 0.5 tbsp maple syrup
  • 0.25 tsp vanilla extract
Instructions
    Make the Pastry Dough
  1. 1
    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.
    2. Shape the Tassie Shells
  2. 2
    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.
    3. Prepare the Filling
  3. 3
    In a separate bowl, whisk egg, brown sugar, maple syrup, vanilla extract, melted butter, and salt until smooth. Stir in chopped pecans.
    4. Fill the Tassies
  4. 4
    Spoon about 1 teaspoon of filling into each pastry shell, being careful not to overfill (they will puff slightly while baking).
    5. Bake
  5. 5
    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.
    6. Prepare Vanilla Maple Butter
  6. 6
    While tassies cool, mix softened butter, maple syrup, and vanilla until creamy. Chill slightly so it firms up.
    7. Finish and Serve
  7. 7
    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.
Keywords: mini pecan pie, tassies recipe, maple pecan desserts, holiday treats
Read it online: https://petitepanini.com/recipe/mini-pecan-tassies-with-maple-butter-glaze-recipe/