Nut tassies are a local favorite around here in eastern Pennsylvania. They look like a tiny pecan pie, the size of one big bite! Heavenly sweet and best made with pecans. I have eaten them at many people’s homes. In all fairness I never made them when I could still eat regular gluten filled white flour. Perhaps it is that I was able to just snag them off a cookie plate at someone’s holiday party. Once that is no longer a possibility I started looking for a recipe and found a great recipe on food.com, there it was; a classic tassie recipe complete with cream cheese dough for the pie crust and a filling almost identical to the traditional filling. And it was gluten free for folks like me…eureka!
The first time I made them: for a family Christmas gathering and I whipped up a batch of these tassies. Even after chilling the dough my crust was very crumbly and with trepidation I rolled a ball a bit over an inch in diameter and it held together. Then I dropped it in my mini muffin tin and used my finger to spread it out and up the sides. It worked and the tassies were simply delish!
As to the pecan filling, I didn’t chop my nuts really fine; left some in chunks to give a bigger texture which I prefer. The filing is so simple; chop the nuts, then dump the sugar and eggs in a mixing bowl, add the softened butter and the vanilla and nuts; stir and it is ready to spoon into the little crust cups you just created.
Here is the link to the recipe I used: http://www.food.com/recipe/gluten-free-pecan-tassies-105371
They are easy to make and totally yummy to devour. I find it takes me 2-3 bites to down one of these treat. Happy baking folks!
Reposted from December 2016.