Best 7 Pampered Chef Pecan Tassies Recipes

PECAN TASSIES

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.)

GRANDMA'S PECAN TASSIES

Steps:

• Combine 1 cup butter and cream cheese in a bowl using an electric mixer on medium speed until creamy. Add flour gradually, beating at low speed. Shape mixture into 48 balls and place on a baking sheet. Cover and chill in the refrigerator for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the cups of a mini-muffin pan. Press 1 chilled dough ball into each cup and shape into a tart shell.
• Whisk brown sugar, eggs, 2 tablespoons butter, vanilla extract, and salt together in a bowl. Stir in 1 1/4 cups pecans. Spoon mixture into tart shells. Top with the remaining pecans.
• Bake in the preheated oven until edges of cookie shell are delicately brown, 12 to 15 minutes.
• Cool in pans on wire racks for 10 minutes. Gently remove from pans and cool completely on wire racks, about 20 minutes.

PECAN TASSIES

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.

PAMPERED CHEF PECAN TASSIES

Steps:

• Preheat oven to 350.
• For shells, beat butter and cream cheese until well blended, add flour, mix until soft dough forms.
• Using small scoop, shape dough into 1 inch balls, place into ungreased cups of mini muffin pan.
• Dip mini tart shaper in flour, press into dough with even pressure until dough rises slightly above rim of pan (dip in flour and repeat for all remaining cups).
• For filling, melt butter in microwave (about 30 seconds), stir in brown sugar, egg, and vanilla.
• Finely chop pecans, add to mixture, mix well.
• Using small scoop, fill each shell with a level scoop of filling (do not overfill).
• Bake 20-25 minutes (until light golden brown), remove pan from oven, cool in pan for 3 minutes, transfer to cooling rack, cool completely.

BESS LONDON'S PECAN TASSIES

Steps:

• With an electric mixer, beat the 1/2 cup butter and the cream cheese until smooth. Add the flour and beat until fully combined. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
• Preheat the oven to 325 degrees F. Spray a 24-cup mini-muffin pan with cooking spray.
• In a large mixing bowl, whisk together the melted butter, egg, brown sugar, vanilla and salt until smooth. Set aside.
• Shape the chilled dough into 24 balls, about 1 inch in diameter. Press each ball into a cup of the muffin pan, spreading evenly and up the sides, then spoon 1 teaspoon of the pecans into each muffin cup. Fill each cup with the egg mixture until evenly distributed, about 1 teaspoon in each. Bake until the filling is set, about 25 minutes. Cool on a wire rack for 10 minutes, and then remove from the muffin pan.

CREAM CHEESE PECAN TASSIES

Steps:

• Beat flour, butter and cream cheese in bowl.
• Refrigerate 1 hour.
• Roll into 1" balls.
• Press each ball into greased wells of small muffin tin, forming cups; set aside.
• Bring remaining ingredients to a boil.
• Pour hot mixture, 1 Tbsp at a time, into cups.
• Bake in 400° oven for 12-15 minutes.

PECAN TASSIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the margarine and cream cheese until well blended. Beat in flour, 1 cup at a time, until the mixture forms a smooth dough. Roll into small balls, and press into the bottoms and sides of tart pans or mini muffin pans.
• In another bowl, mix together the eggs, brown sugar, butter, vanilla, and salt. Stir in the pecans. Use a spoon to fill each of the crusts 2/3 full with the filling mixture.
• Bake for 15 to 18 minutes in the preheated oven, until shell is light brown, and the filling has puffed up. Cool, and carefully remove from pans.