Pecan Tassie Recipe
These mini pecan pies feature a crispy top and gooey pecan pie filling in bite-size buttery and flaky homemade pie crust shells. This recipe is made without corn syrup and stands out from the crowd with a touch of bright orange zest for a zippy take on a classic.
Servings: 24 mini pies
Ingredients
- ½ recipe homemade pie crust store-bought is fine
- ½ cup (100g) firmly packed light (or dark) brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon orange zest1
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg
- 2 Tablespoons (28g) unsalted butter melted and allowed to cool
- ¾ cup (82g) chopped pecans approximately 3 ounces
Instructions
- Prepare a homemade pie crust. When it is thoroughly chilled, place the dough onto a floured work surface and roll into a large circle (approximately 12" in diameter and about¼" thickness).½ recipe homemade pie crust
- Using a round cookie cutter about 3" in diameter, cut out circles from your large circle of dough. If you don't have a cookie cutter this size, a metal ⅓ cup measuring cup or any cup or glass that is 3" in diameter will work fine. Re-roll dough scraps until you have used all of the dough, working quickly to ensure the butter in the dough doesn't get too warm.
- Place each dough circle into the wells of a 24-count mini muffin pan. Press the dough flat into the bottom of the well and up the sides. The mini crusts do not have to go the whole way up the side, but should go most of the way. Chill the pan in the refrigerator for at least 20 minutes.
- When your mini muffin pan is done chilling, preheat the oven to 350ºF (177ºC). Pre-bake the mini crusts for 6 minutes. This will ensure the bottoms do not become soggy when they are filled. Prepare the filling while the crusts bake.
- In a medium size bowl, whisk together the brown sugar, egg, vanilla, orange zest, cinnamon, salt, and nutmeg. Add the melted butter, whisk again, then stir in the chopped pecans with a large spoon or spatula.½ cup (100g) firmly packed light (or dark) brown sugar, 1 large egg, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon orange zest1, ¼ teaspoon salt, ⅛ teaspoon ground nutmeg, 2 Tablespoons (28g) unsalted butter, ¾ cup (82g) chopped pecans
- When crusts are pre-baked, remove from the oven and fill each crust with 1 teaspoon of pecan pie filling (I like to use a #110 cookie scoop).
- Bake tarts for 14-16 minutes or until the crusts just begin to brown. Be careful not to over bake the tarts, as this could make them hard and burned instead of soft and slightly crispy. If some filling spills out, this is ok. Remove from oven and allow to cool in the pan until you are able to handle them. Once cool enough to handle, transfer to a wire rack to cool completely. Pecan pie tarts stay fresh in an airtight container up to 1 week. Baked tarts can be frozen, up to 3 months. Thaw in the refrigerator.
Notes
- Orange zest: I have used both dried/jarred and fresh. Fresh will give you a more potent flavor of orange and jarred will be a but more subtle. You can omit this entirely if you don't like orange.
- Make ahead: crust can be prepared ahead of time and stored in the refrigerator up to 3 days. You may also prepare the filling ahead of time. Store covered in the refrigerator up to one day.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1mini pie | Calories: 69kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 45mg | Potassium: 26mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 41IU | Vitamin C: 0.1mg | Calcium: 9mg | Iron: 0.3mg
