Gluten Free Pecan Tassies Recipe

Name: Gluten Free Pecan Tassies
Prep time: 45 min
Cook time: 65 min
Total time: 110 min
Yield: Serves 1 or more
Ingredients: 8 ounces cream cheese (softened); ¼ cup (½ stick) unsalted butter (melted); Gluten Free Flour; 1 teaspoon xanthan gum; ½ cup granulated sugar; 1 ½ cups pecan halves; Light Brown Sugar; Gluten Free Vanilla Extract; 1 large egg

Indulge in these heavenly Gluten-Free Pecan Tassies! A delightful twist on a classic, this recipe delivers a melt-in-your-mouth flaky crust and a rich, nutty pecan filling. Perfect for those with gluten sensitivities or anyone who appreciates a truly exceptional dessert. These bite-sized treats are surprisingly easy to make and guaranteed to impress. Optional: for an extra touch of sweetness, dip the cooled tassies in sugar or top with a dollop of whipped cream.

Prep Time 45 mins

Cook Time 65 mins

Calories 114.8 kcal

Protein 1g

Rating 5.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Gluten Free Pecan Tassies

8 ounces cream cheese (softened)
¼ cup (½ stick) unsalted butter (melted)
Gluten Free Flour
1 teaspoon xanthan gum
½ cup granulated sugar
1 ½ cups pecan halves
Light Brown Sugar
Gluten Free Vanilla Extract
1 large egg

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How to Make Gluten Free Pecan Tassies

**Prepare Mini Pie Crusts:** (See separate mini pie crust recipe instructions below.)
**Dry Ingredients:** In a medium bowl, whisk together 1 ½ cups gluten-free flour blend, 1 teaspoon xanthan gum, and 2 tablespoons granulated sugar. Set aside.
**Cream Cheese Mixture:** In a mixing bowl, cream together 8 ounces cream cheese (softened), ½ cup (1 stick) unsalted butter (softened), and ½ cup granulated sugar until light and fluffy.
**Combine:** Gradually add the dry ingredients to the cream cheese mixture, mixing until just combined. Do not overmix.
**Chill:** Cover the dough and refrigerate for at least 30 minutes.
**Make Pecan Filling:** In a separate bowl, combine 1 ½ cups pecan halves, ½ cup packed light brown sugar, 1 teaspoon vanilla extract, ¼ cup (½ stick) unsalted butter (melted), and 1 large egg. Mix until well combined.
**Preheat Oven:** Preheat oven to 325°F (160°C).
**Assemble Tassies:** Divide the chilled pie dough into 24 equal portions. Press each portion into the cups of a mini muffin tin, ensuring the dough goes up the sides.
**Fill:** Fill each crust with a heaping spoonful of the pecan filling.
**Bake:** Bake for 25-30 minutes, or until the crust is golden brown and the filling is set.
**Cool:** Let the tassies cool completely in the muffin tin before removing.
**Optional:** For extra sweetness, gently press the bottoms of the cooled tassies into granulated sugar or top with a dollop of whipped cream.
**Mini Pie Crust Instructions (If using from scratch):** Combine 1 cup gluten-free pie crust mix with 1/4 cup cold water and 1 tablespoon cold shortening and follow directions for your gluten-free crust recipe.