Pecan Tassies (Martha Stewart)

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.

Pecan Tassies (Martha Stewart)
Pecan Tassies (Martha Stewart)

PREP TIME

30

minutes

TOTAL TIME

45

minutes

SERVINGS

16

tarts

PREP TIME

30

minutes

TOTAL TIME

45

minutes

SERVINGS

16

servings

Ingredients

  • FOR THE DOUGH:

  • 1/2

    cup pecans

  • 1/2

    cup (4 ounces) mascarpone cheese

  • 1/4

    cup (1/2 stick) unsalted butter, softened

  • 3/4

    cup all-purpose flour

  • Pinch of salt

  • FOR THE FILLING:

  • 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

Directions

1. Preheat oven to 350 degrees. Make the dough: Process pecans in a food processor until finely ground (you should have about 1/3 cup); set aside. Put mascarpone 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 sixteen 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 15 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.

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