Food Network and Martha Stewart have simple, easy to follow recipes for pecan tassies. Food Network's recipe yields 24 tassies, while Martha Stewart's yields 18.
To make Food Network's recipe, beat 1/2 cup butter and 3 ounces cream cheese in an electric mixer until smooth. Add 1 cup flour, and fully combine. Cover the bowl with plastic wrap, and refrigerate for one hour. Preheat the oven to 325 degrees Fahrenheit. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together 1 tablespoon melted butter, 1 large egg, 3/4 cup packed light brown sugar, 1 teaspoon vanilla and a pinch of fine salt. Shape the chilled dough into 24 balls, and press each into a cup in the muffin pan. Spoon 1 teaspoon of pecans into each cup, and pour over mixture. Bake for 25 minutes.
To make Martha Stewart's recipe, preheat the oven to 350 degrees Fahrenheit. Process 1/2 cup pecans until finely ground. Beat 1/2 cup cream cheese and 1/4 cup butter until well blended. Add 3/4 cup flour, pecans and a pinch of salt. Mix until dough forms. Form dough into 18 1-inch balls, then press the balls into the cups of mini-muffin tins. Whisk 1 large egg, 1/4 cup packed light-brown sugar, 2 tablespoons pure maple syrup, 2 teaspoons pure vanilla extract, 1 tablespoon unsalted butter, 1/4 teaspoon salt and 3/4 cup toasted pecans. Spoon 1 1/2 teaspoons of mixture into each cup. Bake for 20 to 22 minutes.