Best 2 Bess Londons Pecan Tassies Recipes

In the realm of delightful confections, Bess London's pecan tassies reign supreme, captivating taste buds with their delicate pastry shells and luscious pecan filling. These bite-sized treats, often referred to as pecan pies in miniature, are a testament to the culinary artistry of Bess London, who first introduced them to the world. Whether you're an experienced baker looking to expand your repertoire or a novice cook seeking an indulgent dessert, embarking on a journey to find the best pecan tassie recipe is a quest worth pursuing.

Check out the recipes below so you can choose the best recipe for yourself!

BESS LONDON'S PECAN TASSIES

Bess London's Pecan Tassies image

Mini pecan pies

Provided by thomaskwarren

Categories Appetizers

Time 1h55m

Yield 24

Number Of Ingredients 10

Ingredients

1/2 cup Unsalted butter room temp
1 tablespoon Unsalted butter melted
3 ounces Cream cheese room temp
1 cup All purpose flour
nonstick spray
1 large Egg
3/4 cups Light brown sugar packed
1 teaspoon Vanilla extract
1 pinch Kosher Salt
1/2 cup Pecans finely chopped

Steps:

With an electric mixer, beat the 1/2 cup butter and the cream cheese until smooth. Add the flour and beat until fully combined. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour. Preheat the oven to 325 degrees Fahrenheit. Spray a 24 cup mini muffin pan with cooking spray. In a large mixing bowl, whisk together the melted butter, egg, brown sugar, vanilla and salt until smooth. Set aside. Shape the chilled dough into 24 Balls, about 1 inch in diameter. Press each ball into a cup of the muffin pan, spreading evenly and up the sides, then spoon 1 teaspoon of the pecans into each muffin cup. Fill each cup with the egg mixture until evenly distributed, about 1 teaspoon in each. Bake until the filling is set, about 25 minutes. Cool on a wire rack for 10 minutes, and then remove from the mini muffin pan.

Nutrition Facts : Calories 115 calories, Fat 7.4542218255068 g, Carbohydrate 11.3253020628339 g, Cholesterol 24.1593094348528 mg, Fiber 0.357790855131275 g, Protein 1.26915400375726 g, SaturatedFat 3.63628728165329 g, ServingSize 1 1 Serving (26g), Sodium 23.4387532525021 mg, Sugar 10.9675112077026 g, TransFat 0.604489864455751 g

BESS LONDON'S PECAN TASSIES

Bess London's Pecan Tassies image

Provided by Trisha Yearwood

Categories dessert

Time 1h55m

Yield 24 tassies

Number Of Ingredients 9

Ingredients

1/2 cup (1 stick) unsalted butter, at room temperature, plus 1 tablespoon butter, melted
One 3-ounce package cream cheese, at room temperature
1 cup all-purpose flour
Nonstick cooking spray
1 large egg
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
Pinch of fine salt
1/2 cup pecans, finely chopped

Steps:

With an electric mixer, beat the 1/2 cup butter and the cream cheese until smooth. Add the flour and beat until fully combined. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
Preheat the oven to 325 degrees F. Spray a 24-cup mini-muffin pan with cooking spray.
In a large mixing bowl, whisk together the melted butter, egg, brown sugar, vanilla and salt until smooth. Set aside.
Shape the chilled dough into 24 balls, about 1 inch in diameter. Press each ball into a cup of the muffin pan, spreading evenly and up the sides, then spoon 1 teaspoon of the pecans into each muffin cup. Fill each cup with the egg mixture until evenly distributed, about 1 teaspoon in each. Bake until the filling is set, about 25 minutes. Cool on a wire rack for 10 minutes, and then remove from the muffin pan.

Tips:

Use high-quality, fresh pecans for the best flavor.
Toast the pecans before using them to enhance their flavor and aroma.
Chill the dough for at least 30 minutes before rolling and baking to prevent the cookies from spreading too much.
Use a muffin tin with removable bottoms to make it easier to remove the cookies.
Fill the muffin cups only about halfway to prevent the cookies from overflowing.
Bake the cookies until the edges are golden brown and the centers are set.
Let the cookies cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

Pecan tassies are a delicious and classic Southern cookie that is perfect for any occasion. With their buttery crust, sweet and nutty filling, and elegant appearance, these cookies are sure to be a hit with everyone who tries them. Whether you are a seasoned baker or a beginner, this recipe is easy to follow and will produce perfect pecan tassies every time. So next time you are looking for a special treat, give these cookies a try. You won't be disappointed!