These little tassies (or mini pies/cookies) are perfect little dessert bites. They’re surprisingly quick and easy to make while seeming special and time-consuming. You can make your own dough but I find using refrigerated pie crust for this recipe to work just fine.
Recipe adapted from Chris Ford, Wit & Wisdom, Baltimore via TastingTable
Yield: 12 tassies
Total Time: 30 minutes
• 1 refrigerated pie crust (I used Immaculate Baking)
• 6 tbsp coarsely chopped pecans
• 1 tbsp unsalted butter, melted
• 6 tbsp light brown sugar
• pinch of Kosher salt
• 1 large egg
• 1/2 teaspoon vanilla extract
Dough: Preheat the oven to 325°. Tear apart the dough and place into each cup of a small muffin tin. Use scraps to fill in each dough cup. Place a small amount of the pecans in the cups of dough, making sure to completely fill the cups.
Filling: In a small bowl, whisk together the butter, brown sugar, salt, egg and vanilla. Pour the filling over the pecans, making sure not to overfill the tassies. Place the tin in the oven and bake until the dough is light brown and the filling is slightly cracked on top, about 15 minutes. Carefully remove the tassies from the hot muffin pan immediately and serve warm, or let cool on a rack until the cookies are room temperature.