Best 4 Bess Londons Pecan Tassies Recipes

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Indulge in the Southern charm of pecan tassies, delightful bite-sized pastries filled with a sweet, gooey pecan filling. These delectable treats, originating from the kitchens of Bess London, a renowned Southern cook, have captivated taste buds for generations. Our collection features three irresistible variations of pecan tassies: the classic, a timeless favorite with its rich, buttery crust and generous pecan filling; the chocolate, a decadent twist with a layer of luscious chocolate ganache; and the gluten-free, a delightful alternative that caters to those with dietary restrictions, without compromising on flavor. Embark on a culinary journey as we delve into the secrets of crafting these iconic Southern pastries, ensuring each bite transports you to the heart of Bess London's kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

PECAN TASSIES



Pecan Tassies image

These tart-like cookies feature the flavors and textures of pecan pie -- tender, buttery crust, crunchy pecans, and brown-sugar filling -- all in one bite. Martha made this recipe on Martha Bakes 409.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 18

Number Of Ingredients 12

1/2 cup pecans
1/2 cup (4 ounces) mascarpone or cream cheese
1/4 cup (1/2 stick) unsalted butter, softened
3/4 cup all-purpose flour
Pinch of salt
1 large egg
1/4 cup packed light-brown sugar
2 tablespoons pure maple syrup
2 teaspoons pure vanilla extract
1 tablespoon unsalted butter, softened
1/4 teaspoon salt
3/4 cup pecans, toasted and coarsely chopped

Steps:

  • Preheat oven to 350 degrees. Make the dough: Process pecans in a food processor until finely ground (you should have about 1/2 cup); set aside. Put mascarpone or cream cheese and butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until well blended. Add flour, ground pecans, and salt; mix just until dough comes together. Alternatively, stir together ingredients with a wooden spoon in a large bowl.
  • Roll dough into eighteen 1-inch balls, and press into bottoms and up sides of cups of mini-muffin tins.
  • Make the filling: Whisk the egg, sugar, maple syrup, vanilla, butter, and salt in a small bowl. Stir in pecans. Spoon about 1 1/2 teaspoons filling into each muffin cup.
  • Bake pecan tassies until crust begins to turn golden, about 20-22 minutes. Let cool completely in tins on wire rack. Unmold. Pecan tassies can be stored in single layers in airtight containers up to 3 days.

PECAN TASSIES



Pecan Tassies image

These tarts are very good for parties and special occasions. You'll probably want to double the recipe, because they'll disappear in a hurry! -Joy Corie, Ruston, Louisiana

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 10

1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
FILLING:
1 large egg, room temperature
3/4 cup packed brown sugar
1 tablespoon butter, softened
1 teaspoon vanilla extract
Dash salt
2/3 cup finely chopped pecans, divided

Steps:

  • In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to roll., Preheat oven to 375°. Shape dough into 1-in. balls; press evenly onto bottoms and up sides of greased mini muffin cups., For filling, in a small bowl, mix egg, brown sugar, butter, vanilla and salt until blended. Stir in 1/3 cup pecans; spoon into pastries. Sprinkle with remaining pecans., Bake 15-20 minutes or until edges are golden and filling is puffed. Cool in pans 2 minutes. Remove to wire racks to cool. Freeze option: Freeze cooled cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers.

Nutrition Facts : Calories 242 calories, Fat 16g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 131mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

PECAN TASSIES



Pecan Tassies image

Provided by Michael Symon : Food Network

Categories     dessert

Time 4h30m

Yield 2 dozen

Number Of Ingredients 12

1/2 cup (1 stick) unsalted butter, at room temperature
3 ounces cream cheese, at room temperature
1 cup all-purpose flour, plus more for the tamper
1 large egg
3/4 cups light brown sugar
1 tablespoon unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon ground allspice
1/2 teaspoon nutmeg, freshly grated
Pinch kosher salt
3/4 cup chopped pecans
Confectioners' sugar, for dusting

Steps:

  • Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  • For the dough: Add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Cream together until smooth and combined, 3 to 5 minutes. Mix in the flour until just combined. Chill the dough in the refrigerator for 2 hours.
  • When the dough is cold and firm, portion it into 2 dozen balls. Add each ball to a tassie pan or a mini muffin pan and, using a tamper dipped in flour, press the dough so that it forms a cup. Refrigerate the dough cups for 30 minutes.
  • To make the filling, cream the egg, brown sugar, butter, vanilla, allspice, nutmeg and salt in a large bowl with an electric mixer until smooth, 2 to 3 minutes. Transfer the filling to a liquid measuring cup for easy pouring.
  • Sprinkle the pecans amongst the refrigerated dough cups. Pour the filling evenly over the pecans.
  • Place over indirect heat and bake at 350 degrees F until golden brown and bubbly, 20 to 25 minutes. Cool completely before lightly dusting with confectioners' sugar. Enjoy!
  • (Alternatively, you can bake the pecan tassies in a 350 degrees F oven for 20 to 25 minutes.)

PECAN TASSIES



Pecan Tassies image

Provided by Virginia Willis

Categories     dessert

Time 1h10m

Yield 24 pastries

Number Of Ingredients 12

1/2 cup (1 stick) unsalted butter, at room temperature, plus more for greasing
1 (3-ounce) package cream cheese, at room temperature
1 cup all-purpose flour
1 teaspoon finely ground cornmeal
1/4 teaspoon fine sea salt
1 large egg
3/4 cup firmly packed light brown sugar
1 tablespoon unsalted butter, melted
1/2 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
Pinch ground cinnamon
1/2 cup chopped pecans

Steps:

  • For the crusts: Grease a 24-cup mini muffin tin. In a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese on medium speed until smooth. Add the flour, cornmeal and salt and continue to beat on low speed until a dough forms. Divide the dough into quarters. Divide each quarter into 6 pieces and roll each piece into a ball, making 24 balls about the size of gumballs. Place a ball in each muffin cup and use your thumb to press the dough against the sides to form a shell. Transfer the muffin tin to the refrigerator until the dough is chilled and firm, about 30 minutes.
  • For the filling: Heat the oven to 350 degrees F. Combine the egg, brown sugar, melted butter, vanilla, salt and cinnamon in a bowl and mix well. Sprinkle 1 teaspoon of chopped pecans into each shell. Top with a teaspoon of the egg mixture. Bake for 15 minutes, then decrease the temperature to 325 degrees F and bake until set, 10 to 15 minutes more. Place the pan on a rack to cool. When cool enough to handle, remove the tassies from the pan and place on the rack. Serve warm or room temperature. Store in an airtight container up to 1 week.

Tips:

  • For a richer flavor, use dark chocolate chips instead of semi-sweet chocolate chips.
  • If you don't have a tart pan, you can use a muffin tin. Just fill each muffin cup about 2/3 full.
  • To make sure the filling doesn't bubble over, place the tart pans on a baking sheet before baking.
  • Let the tassies cool completely before removing them from the tart pans. This will help them hold their shape.
  • Store the tassies in an airtight container at room temperature for up to 3 days.

Conclusion:

Bess London's Pecan Tassie recipe is a classic for a reason. These delicious little tarts are easy to make and always a hit with guests. With their buttery crust, gooey filling, and crunchy pecans, they're the perfect treat for any occasion. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!

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