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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

Photography: Bryan Gardner

Source: Martha Stewart Living, April 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.

Reviews Add a comment

    23 APR, 2017
    I made these little tarts yesterday for an afternoon tea and they are perfect for that. I followed the recipe just as it is and wouldn't change a thing. Don't forget to toast the pecans as that brings out the flavor very nicely. I broke the half pecans in quarters and toasted at 300 degrees on a small parchment covered cookie sheet for 10 minutes, perfect, I will definitely make these little gems again. Delicious!
  • psychome80
    3 JUL, 2013
    hi everybody, just tried this recipes 2 days ago and everybody loved it! just few tips that i used: i replaced the grounded pecan in the dough and used grouded hazelnuts, and replaced the mascarpone cheese with cream cheese: less fat in it and also reduced sugar , it was delicious, i highly recommand this recipe
  • Pinklepurr
    5 JAN, 2013
    Just to further add that I have made this recipe over a dozen times and found it can yield about 20 tassies and and I always have leftover filling. Sometimes I make the dough a day ahead and the dough is much more manageable after re-fridgeration. I really think the marscapone cheese over cream cheese makes this recipe unique.
  • Pinklepurr
    5 JAN, 2013
    My friends and family have requested I make this recipe for the past three years now for Christmas and New Year's dinner parties. It is the perfect dessert for those who enjoy something not overly sweet and for pecan pie lovers. One year I forgot to put flour in the dough mixture and the tart shells crumbled to the touch. I learned from that mistake and this recipe continues to be a winner. Every last crumb is always devoured so no need to adapt the recipe in any way. Thank you Martha & cr
  • jinius
    28 DEC, 2012
    I made this recipe twice, followed every step to a tee, and both times they came out inedible: so dry and crumbled right in your hands. Would love any advice or insight on where I could've gone wrong. Thanks!!!
  • ChefAngie
    1 FEB, 2012
    Where I live had to substituted cream cheese. they were delicious. I make them to give as gifts especially when I know the person loves pecan pie.
  • bombayjack
    7 AUG, 2011
    Pecans are my favorite nut, so it's no surprise that I loved these tassies. The dough is the perfect compliment to the sweet filling.