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Pecan Tassies

Pecan Tassies

Pecan Tassies
© Denzil Green

A Pecan Tassie is a pecan tart.

The filling is made the same as you would for pecan pie, from sugar, butter, eggs and a starch, but instead of being poured into one large pie shell, the filling is poured into individual tart shells, which are the "tassies."

The tarts are made quite small, usually only about 2 bites each in size.

The tart crust is often quite rich, often being made with cream cheese, butter and flour.

Storage Hints

They freeze well.

History Notes

Pecan tassies have the same Scottish root origin as do buttertarts.

Language Notes

"Tassie" is a Scottish word for cup, taken from the French word for cup or glass, which is "tasse".

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See also:

Pies & Tarts

Alderman's Pudding; Apple Pie Day; Apple Pie Recipe; Bakeapple Pie; Bakewell Puddings; Bakewell Tarts; Boston Cream Pie; Bourbon Pecan Pie Recipe; Butter Tarts; Chess Pie; Crostate; Ecclefechan Butter Tarts; Floaters; Fruit Pies; Lemon Pie Filling; Lombardy Custard; Manchester Pudding; Manchester Tart; Marlborough Pudding; Mincemeat; Molasses Pie; Osgood Pie; Pastry Crust; Pastry Flour; Pecan Tassies; Pie Plates; Pie Pumpkins; Pies & Tarts; Portuguese Custard Tarts; Poutine à la Mélasse; Poutine Carreautée; Pumpkin Pie; Pumpkin Purée; Raised Pies; Shoofly Pie; Taffy Tarts; Tarte à la mélasse; Tarte au Sucre; Tortini; Transparent Pudding; Vinegar Pie; Zougnes

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Bon mots

"There are two types of onions, the big white Spanish and the little red Italian. The Spanish has more food value and is therefore chosen to make soup for huntsmen and drunkards, two classes of people who require fast recuperation."

-- Alexandre Dumas (French novelist. 24 July 1802 – 5 December 1870)

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