Nut tassies are a local favorite here in eastern Pennsylvania. They look like a tiny pecan pie, about the size of one giant bite! I have eaten them at many people’s homes, heavenly delish and best made with pecans. In all fairness, I never made them when I could still eat all purpose white flour. Perhaps it is that I was able to just snag them off a cookie plate at someone’s holiday party. Now that such was no longer a possibility, I started looking and found a great recipe on food.com, a classic tassie recipe complete with cream cheese dough pie crust and a filling almost identical to the traditional filling. And it was gluten free for folks like me…eureka!
I whipped up a batch of these gf tassies for a family Christmas gathering a few years ago. 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.
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!
Originally posted December 2016. Minor text changes.