Gluten Free Pecan Tassies Food

PECAN TASSIES

Steps:

• Crust---------------.
• Blend cream cheese and butter, add flour.
• Refrigeerate for about 30 minutes.
• Divide dough in 24 balls and press in mini muffin pans.
• (Note: Do not use dark coated pans.) Filling---------------.
• Combine egg, brown sugar, vanilla and nuts.
• Fill cups 3/4 full.
• Bake at 325 degrees for 25 to 30 minutes or until light brown.
• Cool 5 minutes and remove from pans.

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).

INCREDIBLE GLUTEN FREE MINI PECAN PIES

Steps:

• preheat oven to 325*.
• mix cream cheese and butter together, stir in flour, chill dough in fridge for 1 hour.
• Shape dough into balls and place in muffin tins, press dough up the sides and bottom of the muffin cups ( i usually wear a thin latex glove to stop my fingers sticking to the dough, and you have to work fairly quickly while the dough is chilled and still firm ) this amount usually makes 9 little pies.
• Sprinkle half the pecans into dough lined muffin cups.
• Beat together the egg, 1 tbsp melted butter, salt and vanilla until smooth.
• Spoon filling into cups and top with remaining pecans.
• Bake at 325* for 25 minutes.
• Cool completely before removing pies from muffin tins.

PECAN TASSIES

Steps:

• EQUIPMENT: Mini-muffin pan (24 cup). Mini-tart shaper (optional but highly recommended to make perfect tarts fast - I got mine from Pampered Chef).
• Preheat oven to 325°F.
• Blend softened cream cheese, 1/2 cup butter, and flour to form the dough. Chill dough for one hour.
• Spray mini muffin pan(s) with non stick spray (Bakers Joy or Pam).
• Remove dough from refridgerator and roll into 24 1-inch balls.
• Place dough balls into mini-muffin cups and press balls against the bottom and sides to form a mini pie crust. If using the mini-tart shaper, dip shaper in flour and tap off excess then press straight down on the dough ball.
• Beat egg, brown sugar, 1 tbsp butter, vanilla, and salt together.
• Sprinkle 1/2 cup chopped pecans into dough cups, filling each cup half full.
• Fill each tart almost full of brown sugar mixture.
• Place a pecan half on top of each tart (or sprinkle with chopped pecans).
• Bake at 325F for 25 minutes, or until set.
• Cool in pans.
• Serve and watch them disappear!