Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Pecan Tassies 3.5 (205) 7 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 27, 2019 Print Share Share Tweet Pin Email Yield: 18 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. Ingredients FOR THE DOUGH ½ cup pecans ½ cup (4 ounces) mascarpone or cream cheese ¼ cup (½ stick) unsalted butter, softened ¾ cup all-purpose flour Pinch of salt FOR THE FILLING 1 large egg ¼ cup packed light-brown sugar 2 tablespoons pure maple syrup 2 teaspoons pure vanilla extract 1 tablespoon unsalted butter, softened ¼ teaspoon salt ¾ cup pecans, toasted and coarsely chopped Directions 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. Bryan Gardner Print