Tassies, tarts, whatever you call them, they are divine little pecan pies with a flaky cream cheese based crust.

And, they need to be in your house at Christmas.First things first – the crust. Place 1 cup of all-purpose flour, 3 ounces of cream cheese (I used reduced fat) and 1/2 cup softened butter in a large mixing bowl.Use an electric hand mixer to combine the ingredients until they are the texture of coarse crumbs.


1- 3oz. pkg. cream cheese, softened
1 stick of margarine or butter, softened
1 C. flour
Dash of salt
Blend together cream cheese, margarine, flour and salt. Shape into 24 balls; press each ball into 1 3/4″ muffin tins (press dough in bottom and sides with fingers, do not leave any holes).
2 eggs, beaten
1 C. brown sugar
2 T. margarine or butter, melted
1 tsp. vanilla
Dash of salt
1 C. pecans, chopped


Combine eggs, brown sugar, margarine, vanilla, and salt. Mix well (do not beat with beater, or tops will be crusty instead of a nutty one). Divide pecans evenly in pastry shells. Pour filling in shells, filling 2/3 full. Bake at 350 degrees for 20-25 minutes. Cool slightly before removing from pans. Cool on wire rack. Makes 24. “Nutty” rich–a real favorite.