The two-bite pecan tarts satisfy the sweet tooth with far less guilt than pecan pie.

Jessie Grearson
Source: EatingWell Magazine,
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Ingredients

Crust
Filling

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Coat 24 mini muffin cups with cooking spray.

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  • To prepare crust: Pulse flour, brown sugar, walnuts, cornstarch, 2 tablespoons butter and salt in a food processor (a mini food processor works well) until the mixture resembles coarse meal. Divide the crust mixture among the prepared mini muffin cups (about 1 1/4 teaspoons per cup) and press evenly into the bottoms.

  • To prepare filling: Combine dates, water, brown sugar and 2 1/2 tablespoons butter in a small saucepan. Bring to a boil over medium-high heat and cook, stirring frequently, until most of the liquid has cooked away, 8 to 12 minutes. Let cool slightly, then process the date mixture in a blender or food processor until processed into a paste. Add cream cheese and vanilla; blend or process to combine. Transfer to a medium bowl. Stir in pecans. Divide the date-nut filling among muffin cups (1 generous teaspoon each), gently pressing the filling down and smoothing the tops.

  • Bake until the crust is golden brown and the filling is lightly cooked, 15 to 17 minutes. Let cool in the pans for 10 minutes. Loosen the edges of the crust with a small spatula or butter knife and transfer the tassies to a wire rack to cool. Sprinkle with confectioners' sugar or serve with a dollop of whipped cream, if desired.

Tips

Make Ahead Tip: Store in an airtight container for up to 3 days or freeze for up to 3 months.

Equipment: 24-cup mini muffin pan or two 12-cup mini muffin pans

Ingredient Note: Whole-wheat pastry flour has less gluten-forming potential than regular whole-wheat flour and helps ensure tender baked goods. Find it in the baking section of the supermarket or online at bobsredmill.com and kingarthurflour.com.

Storage smarts: To extend the life of your baked goods, store them in an airtight container in a single layer or between layers of parchment paper to prevent sticking.

Nutrition Facts

91.7 calories; protein 1g 2% DV; carbohydrates 9.8g 3% DV; exchange other carbs 0.5; dietary fiber 0.8g 3% DV; sugars 7.7g; fat 5.7g 9% DV; saturated fat 1.9g 10% DV; cholesterol 7.5mg 3% DV; vitamin a iu 88.1IU 2% DV; vitamin c 0.1mg; folate 3mcg 1% DV; calcium 13.3mg 1% DV; iron 0.2mg 1% DV; magnesium 6.8mg 2% DV; potassium 59.3mg 2% DV; sodium 25.2mg 1% DV; thiaminmg 2% DV; added sugar 4g.

Reviews (22)

Read More Reviews
22 Ratings
  • 5 star values: 20
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/06/2017
I made these instead of the classic pecan tassies last Thanksgiving and they were an absolute hit even with the finicky eaters that look forward to traditional tassies or pecan pie every year. I keep making them to have on hand as a sweet treat they are worth the effort! Read More
Rating: 5 stars
10/30/2011
Delicious! I made a dairy-free version using soy cream cheese and soy butter. I also added a touch of cinnamon to the date/brown sugar mixture. My husband doesn't like dates but loved these cookies. I'll be making them again for Thanksgiving. I used regular sized muffin tins and ended up with 18 cookies. Read More
Rating: 5 stars
10/30/2011
These are absolutely delicious and addictive! Read More
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Rating: 5 stars
10/30/2011
OMG- Took these into work and everyone devoured them- to bad they don't make a larger batch- Definitely added to the cookie recepie box Read More
Rating: 5 stars
10/30/2011
These are fantastic! I also added a bit of cinnamon and nutmeg to the mix. Delicious! These will be part of my holiday cookie plates this year for sure. Read More
Rating: 5 stars
10/30/2011
Very tasty but dissappointing. The recipe for the base of the cookie made 3x more than the filling allowed. They are loaded with sugar and therefore tempermental to bake (burn easily). Lots of work for very few cookies. Undoubtedly delicious and some good concepts (the date paste for example) but not really practical. Read More
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Rating: 5 stars
10/30/2011
Amazing! I had to start on a second batch as soon as I finished the first because everyone loved the test batch so much they went quickly. Unlike another commenter I had no problems with them burning and if you press down the crust and the filling it fits fine in the muffin tin. The tastes of the dates and the nuts were perfect with a great texture. Read More
Rating: 5 stars
10/30/2011
My humble opinion of these cookies are that they are a lot of work and not really that fantastic. I think if you are crazy about date bars these might be your ticket. Don't get me wrong I love dates. (who wouldn't with their super high glycemic index!) but these didn't twinkle my toes. In fact there is an entire plate of them in the fridge that are not calling my name. (gasp!) These need to bake for a solid 17 minutes in my convection oven. Even at that they are a bit;.. soft. Maybe I did something wrong. Could be me. None the less I don't care for the texture but the flavor is good. Read More
Rating: 5 stars
10/30/2011
I used mini cupcake paper liners cause I had a fear the they would stick. Doing this made them even smaller. They came out really good but they're really sweet! I finished them off with the icing sugar but it melted away so I wouldn't recommend doing that. Read More
Rating: 5 stars
10/30/2011
The filling is great (both texture and flavour) but the crust is just horrible too soft and doesn't set even after baking it for couple minutes longer. Read More
Rating: 5 stars
10/30/2011
These are great and are really not that difficult to make. I can never understand why someone would assume that a recipe such as this one (which is a prize-winner and has probably been tested multiple times) is at fault when they have a problem. If the dough was too soft then the butter used was probably too soft. I also had no problems with too much dough. It worked out perfectly. I love pecan pie and this is a great bite-sized alternative! Read More
Rating: 5 stars
10/30/2011
I admit I'm not sure why some of you thought this was a lot of work I whizzed through this following the directions to the word and mine cooked perfectly. I loved them (as did my family -- they went SO fast!) Something about these gave me this excellent nostalgic feeling too as they evoke so many memories of good holidays pies cookies and even date nut bread. Read More
Rating: 5 stars
10/30/2011
These were FABULOUS and were a hit at Thanksgiving! I made 3 batches of these. One with dates one with cranberries and the other with apricot! They were all different...but still delicious! I HIGHLY recommend these...even if they are a bit time consuming to make. Great guilt-free alternative to other sweets! Read More
Rating: 5 stars
10/30/2011
I made these cookies this evening. They are wonderful. I baked them in two batches and the first batch I over baked and the sugars burned. The second batch was perfect and I can see why this cookie was the Grand Prize winner! Read More
Rating: 5 stars
10/30/2011
Oh man these are soooo good!!! Fantastic! Not overly sweet just right! I will make these for the holidays! One thing I found that the crust made enough to use 11/4 TABLESPOONS per mini muffin cup and not TEASPOONS as the recipe states. Maybe a typo? Delicious! Read More
Rating: 5 stars
10/30/2011
Yum! Plus easy to make gluten-free: I substituted a mix of corn and sorghum flours for the wheat flour And yes the recipe seems to make more then a teaspoon of base per cookie--just put about the same amount in each cup. And mini-muffin liners seem to work well. Read More
Rating: 5 stars
10/30/2011
these are delicious. didnt have mini muffin cups so used regular and just cooked a tad bit longer. super sweet but nutty and you only need one...will definitely make them again Read More
Rating: 5 stars
10/29/2011
Wow! These were wonderful. I'll definitely make these a Thanksgiving tradition. When cooking the dates and reducing the liquid I did find I still had about half the liquid left but this seemed to work really well. When done I cooled sifted powdered sugar over all and then placed in paper mini-muffin cup liners on dessert tray and served with whipped cream. Read More
Rating: 5 stars
10/29/2011
Great easy and delicious holiday cookie. Served them to friends at the gym with coffee and everyone loved them even went back for seconds and requested recipe. Read More
Rating: 4 stars
10/29/2011
Yummy but a little bit of work These are very tasty and worth the effort of making. The most time consuming part I found is just neatly pressing the crust and the filling into the mini muffin pans. I also had extra filling so I made a bit more crust and popped them in the oven. Pros: Better for you pecan pie! Cons: Little time consuming Read More
Rating: 5 stars
10/29/2011
fantistic This is the best. Everyone in my family loves these tassies. Friends have eaten it and never realized that they were diatetic. Make them all the time Read More
Rating: 4 stars
10/29/2011
More of a Tassie than a cookie This is a wonderful little treat. Just the right size better than a bonbon. I'm glad I have that mini-muffin pan for treats like these. It's putsy to make but worth the extra effort. Pros: Delicate taste and texture Cons: Time consuming Read More