Nut Tassies

Ingredients

• 45 ml (3 tbsp)melted butter
• 3eggs
• 450 g (2 1/4 cups)brown sugar
• 7.5 ml (1 1/2 tsp)vanilla
• 3.75 ml (3/4 tsp)salt
• 360 g (3 cups)finely chopped nuts (walnuts or pecans)
• 375 g (3 cups)plain flour
• 170 g (3/4 cup)butter
• 255 g (9 oz)cream cheese

Instructions

1. 1

   Mix the pastry

   Combine the flour, butter and cream cheese, mixing them together by hand.

2. 2

   Shape the dough

   Roll the dough into balls about 2.5 cm (1 inch) across.

3. 3

   Fill the pans

   Place one dough ball in each tartlet pan.

4. 4

   Press into cups

   Press each ball to fit the pan and form a small cup.

5. 5

   Trim the edges

   Cut away any dough that extends above the edge of the pan.

6. 6

   Fill and bake

   Add the filling and bake at 175°C (350°F) for 15–20 minutes.

7. 7

   Cool and release

   Leave the tassies to cool for about 20–30 minutes, then remove them from the pans.

What are nut tassies?

Nut tassies are small pastry shells filled with a sweet nut mixture; the name is associated with the Scots word for a small cup. They are often baked for holidays, but their individual size makes them just as suited to sharing at other times of year.

This version pairs a cream cheese pastry with a brown sugar and chopped-nut filling. The dough is shaped directly in tartlet pans, so there is no need to roll out a large pastry sheet.

Nutrition and macros by portion

The nutrition label shows one serving as written: 107 calories, 2g protein, 11g carbs, 7g fat.

The brown sugar and flour supply most of the carbohydrates, while the butter, cream cheese and nuts contribute much of the fat; eggs, nuts and cream cheese provide some protein. Pair a tassie or two with fruit, or serve them after a meal with a protein-rich main, for a more balanced plate.

A pastry made by hand

Cream cheese pastry: mix the flour, butter and cream cheese by hand until they come together as dough. The method does not specify a mixing time, so stop once the ingredients are combined.

Shaping the shells

Dough balls: make them about 2.5 cm (1 inch) across so they can be portioned into the tartlet pans.

Small cups: press the dough across the base and up the sides of each pan, then trim any overhang. Aim for an even shell that can hold the filling.

The nut filling

Chopped nuts: walnuts or pecans both work, and finely chopping them helps distribute them through the filling. Keep the pieces small enough to fit neatly into the pastry cups.

Sweet base: brown sugar, eggs, melted butter, vanilla and salt bring the filling together. Stir the filling ingredients together before adding it to the shells.

Baking cues

Oven: bake at 175°C (350°F) for 15–20 minutes. Begin checking at the earlier end of the range, as tartlet pans and ovens can vary.

Doneness: the recipe gives a time range but no visual cue; look for filling that appears set rather than liquid in the centre. Allow the stated cooling time before trying to release the tassies.

Serving and timing

These tassies are made as 72 small portions, which suits a party platter or a tin of treats to share. Their 110-minute total time includes several stages of shaping and baking, so allow time to work through the pans in batches if needed.

Serve them on their own with tea or coffee, or alongside fresh fruit for a contrasting bite. Let them cool before arranging so the pastry shells keep their shape.

Recipe notes & tips

• Chop the walnuts or pecans finely so they sit comfortably in the small pastry shells.
• Keep the dough balls close to 2.5 cm (1 inch) for more even portions.
• Press the dough evenly into the base and sides of each tartlet pan.
• Trim overhanging dough before adding the filling.
• Check the tassies from 15 minutes onwards, as the recipe allows a 15–20-minute bake.
• Cool the tassies for 20–30 minutes before removing them from the pans.

Variations

• Choose walnuts: use finely chopped walnuts for a familiar, earthy filling.
• Choose pecans: swap in finely chopped pecans for a sweeter, buttery nut flavour.
• Mix the nuts: combine walnuts and pecans while keeping the total at 360 g.
• Make smaller shells: divide the dough into smaller balls and keep an eye on baking time.
• Add a little spice: stir a pinch of cinnamon into the filling ingredients.

Common mistakes to avoid

• Large dough balls: they can crowd the tartlet pans; keep each one about 2.5 cm (1 inch) across.
• Uneven pastry walls: press the dough evenly over the base and sides so the shell holds its filling.
• Dough above the rim: trim excess pastry before filling so it does not extend beyond the pan.
• Coarsely chopped nuts: large pieces may be awkward in small cups; chop them finely.
• Removing them too soon: warm shells can break; wait 20–30 minutes before taking them out of the pans.
• Overbaking: the filling may become too firm; check at 15 minutes and use the 15–20-minute range.

How to store

Once completely cool, store the tassies in an airtight container in the refrigerator and use within 4 days. Bring them to room temperature before serving, or warm them briefly in a low oven.

Frequently asked questions