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Pecan Tassies

Pecan Tassies recipe
photo by:kraft
Baked in mini muffin pans, these elegant tarts resemble tiny pecan pies. Serve them at the holidays or for any special occasion.
time
prep:
20 min
total:
2 hr 15 min
servings
total:
24 servings, 1 tart each
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posted:
3/4/2005
Kind of hard to make and not alot of flavor for the effort.
posted:
1/15/2005
amazing taste but takes time to make!
posted:
1/7/2005
Made these pecan tassies for a holiday party and they were a huge hit! Very easy to make. They look wonderful on a serving dish, but are too delicious to stay there long!
posted:
12/29/2004
This recipe was a wonderful surprise.... It is perfect for those of us who want a piece of pecan pie, but don't want to make a whole pie. They freeze very well. Thanks Kraft!
posted:
12/28/2004
They were easy to make. I made them for the first time this year for a Christmas family gathering. They were a big hit. Alot easier than making pecan pie. I did the first batch drizzled with the chocolate and the second batch with powdered sugar sprinkled over top. Both looked professionally done. Thanks for a great recipe. Keep up the good work.
posted:
12/27/2004
these cookies were a big hit at my house.They are like having a bite size pecan pie.
posted:
12/18/2004
I don't know what the big fuss is all about. This dough is nasty! If you really want to make these, but some little pastry cups and just make the filling. Better yet, don't waste your time and ingredients. This is really not worth either!
posted:
12/18/2004
I made this for our church social and it was a big hit.
posted:
12/16/2004
Have made this same recipe for years and it is a hit with my family and friends. These are especially nice during the holidays and also for special occasions.
posted:
12/16/2004
I've made Pecan Tassies for over 30 years except my recipe is for double (48) little muffins cups. If I may: 2 cups of softened butter, 1 package Philly Cream Cheese 8 oz.; 2 C All- purpose flour. Mix softened butter and softened cream cheese; add flour in fourths until smooth; then shape into balls and press into WELL GREASED muffin tins making little cups. Filling: 1 cup chopped pecans - fine; 2 Lrg eggs slightly beaten; 1 1/2 cups light brown sugar - packed; 2 Tbsp melted butter. To eggs stir in sugar, butter and pecans and beat by hand. I re-beat as needed while filling dough -filled muffin cups (abt 3/4 full). Bake 20 mins. but watch carefully. Light golden crust desired. Bake at 375'. Take a grapefruit knife and carefully go around each muffin then remove to cool. Can freeze after cooled on racks. Comment: I have never put dough in fridge for any amount of time...ever. The dark muffin tins make it easier to remove but they also seem to bake faster. I've not tried the ch
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