Gluten Free Pecan Tassies

Name: Gluten Free Pecan Tassies
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 24 serving(s)
Ingredients: 1 (3 ounce) package cream cheese, softened (Philly brand); 1/2 cup butter, softened; 1 cup gluten-free flour (Bob's Red Mill GF All purpose flour, available at Kroger and online); 1/2 teaspoon xanthan gum (Bob's Red Mill); 2 tablespoons sugar; 1 cup finely chopped pecans; 3/4 cup light brown sugar; 1 teaspoon gluten-free vanilla extract (Avail thru the Gluten Free Pantry online); 1 tablespoon softened butter; 1 egg

Submitted by lisaroper

"This is a wonderful gluten free version of the Pecan Tassies that everyone loves to enjoy. They are a blessing for those celiacs that love pecan pie with a flakey crust! Plus everyone can enjoy them - You won't believe that they are gluten free! Optional Touches -- Lightly touch the bottoms of the baked tassies onto a plate filled with sugar (It gives it a bit of a sugar cookie taste) or add a touch of cool whip to the top of each."

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Ready In:: 1hr 5mins
Ingredients:: 10
Serves:: 24

ingredients

Mini Pie Crust
1 (3 ounce) package cream cheese, softened (Philly brand)
¹⁄₂ cup butter, softened
1 cup gluten-free flour (Bob's Red Mill GF All purpose flour, available at Kroger and online)
¹⁄₂ teaspoon xanthan gum (Bob's Red Mill)
2 tablespoons sugar
Pecan Filling
1 cup finely chopped pecans
³⁄₄ cup light brown sugar
1 teaspoon gluten-free vanilla extract (Avail thru the Gluten Free Pantry online)
1 tablespoon softened butter
1 egg

directions

***Mini Pie Crust Instructions***.
Using a whisk combine the GF flour, Xanthan Gum& 2 tbl spoon sugar in a in a bowl, Mix and set aside.
Using a mixer combine the cream cheese, butter and sugar until it is creamy.
Then slowly ad the GF flour mix you had set aside to the cream cheese mixture, continue to mix until well blended.
Cover and refrigerate for atleast 30 minute.
***Pecan Filling Instructions***.
Using a mixer combine the pecans, brown sugar, vanilla, butter and egg until well blended.
Set aside.
***Pie Assembly***.
Preheat oven to 325 degrees.
Seperate the refrigerated pie crust into 24 equal amounts (spoon or roll into balls).
Press the seperated batter into a mini muffin pan, making sure that you press it all the way up the sides.
Fill each crust with a heaping mound of the filling.
Bake for approximately 30 min or until the crust is lightly browned.
Let cool and remove your mini pies from the pan (I found a butter knife helpful to remove without damaging the Tassies).

Questions & Replies

Your recipe calls for 2T of sugar in the crust --- says to mix it with the flour, but then says put it with the butter and cream cheese --- which is it?

adieranft

Reviews

You can make this recipe gluten free by replacing the wheat flour with cup 4 cup gluten free flour or any higher quality all purpose gluten free flour mix that includes xanthan gum within the mixes ingredients list. If you are making this recipe gluten free add an additional 15 minutes to the baking time as gluten free desserts take longer to bake. I HIGHLY recommend baking these in a light colored silicon mini muffin tray. These also work as mini pecan pies in a regular sized silicon muffin tray, again just increase the baking time. I baked my gluten free mini pecan pies a good 50 minutes due to the larger sized portion. This recipe is very good, it is versatile, it turns out beautifully and it is so very simple to make. It does not disappoint!

christaduff
Really enjoyed it. I used Carol Fenster's sorghum flour blend, honey instead of sugar (possibly a little less honey than sugar, i didn't measure exactly), and 2 tsp Ener-G egg replacer instead of the egg, and lowered the baking temperature to 300 (when you use honey as a substitute, you usually lower the temperature 25 degrees). I didn't have a mini muffin pan, so made them as cookies (rolled the dough into balls and made impressions with the bottom of my tablespoon measure to fill up with pecan mixture). Got good reviews from the friends who tried it, and my family loved them! Thanks so much!

hippogryff

Tweaks

Really enjoyed it. I used Carol Fenster's sorghum flour blend, honey instead of sugar (possibly a little less honey than sugar, i didn't measure exactly), and 2 tsp Ener-G egg replacer instead of the egg, and lowered the baking temperature to 300 (when you use honey as a substitute, you usually lower the temperature 25 degrees). I didn't have a mini muffin pan, so made them as cookies (rolled the dough into balls and made impressions with the bottom of my tablespoon measure to fill up with pecan mixture). Got good reviews from the friends who tried it, and my family loved them! Thanks so much!

hippogryff

RECIPE SUBMITTED BY

lisaroper

Acworth, Georgia

Born in New England, but raised in the Southeast US I have had a wide variety of influences in my food tastes. Being gluten free for almost 20 years due to Celiac disease, I have learned that I can make almost anything free of gluten if I try. A recipe to me is just a guideline, I tend to modify everything either to be gluten free or to my tastes. I love to bake, cook and grill. I joined this website when it was still RecipeZaar and will be updating some of my older recipes that I have since modified.

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