Pecan Tassies

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.

  • Yield: Makes 18
Pecan Tassies

Source: Martha Stewart Living, May 2006



  • 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


  1. 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.

  2. Roll dough into eighteen 1-inch balls, and press into bottoms and up sides of cups of mini-muffin tins.

  3. 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.

  4. 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.


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