Gluten Free Pecan Tassies Recipes

GRANDMA'S PECAN TASSIES

Steps:

• Combine 1 cup butter and cream cheese in a bowl using an electric mixer on medium speed until creamy. Add flour gradually, beating at low speed. Shape mixture into 48 balls and place on a baking sheet. Cover and chill in the refrigerator for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the cups of a mini-muffin pan. Press 1 chilled dough ball into each cup and shape into a tart shell.
• Whisk brown sugar, eggs, 2 tablespoons butter, vanilla extract, and salt together in a bowl. Stir in 1 1/4 cups pecans. Spoon mixture into tart shells. Top with the remaining pecans.
• Bake in the preheated oven until edges of cookie shell are delicately brown, 12 to 15 minutes.
• Cool in pans on wire racks for 10 minutes. Gently remove from pans and cool completely on wire racks, about 20 minutes.

GLUTEN FREE PECAN TASSIES

Steps:

• ***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).