Gluten-Free Pecan Tassies
These mini pecan pies, or tassies, are a big hit, even among people who aren’t generally pecan pie fans. And they make a great last bite for those who might not have saved room for a full piece of pie.
- 9 oz. (280 g) cream cheese, at room temperature
- 24 Tbs. (3 sticks) (12 oz./375 g) unsalted butter, at room
- 3 cups (15 oz./470 g) Cup4Cup Gluten-Free Flour
- Pinch of salt
- 3 eggs
- 1 jar (1 lb. 12 oz./875 g) San Saba Pecan Pie In-a-Jar
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, melted
- 1 cup (4 oz./125 g) coarsely chopped pecans
Place the cream cheese, butter, flour and salt in a large bowl. Using your hands, work the ingredients together until they form a uniform dough. Divide the dough in half and shape into two disks. Wrap each disk in plastic wrap and refrigerate for 1 hour.
Position racks in the lower and top thirds of an oven and preheat to 350ºF (180ºC). Spray two mini muffin pans with nonstick cooking spray.
In a large bowl, whisk the eggs until uniformly combined. Add the pie filling and melted butter and stir until combined. Stir in the chopped pecans and set the filling aside.
Remove the dough from the refrigerator and divide each disk into 24 balls, each about 1 inch (2.5 cm) in diameter. Place 1 ball of dough into each mini muffin well. Using your thumb and fingers, press the dough into the bottom of each well and press along the sides until the dough reaches the top.
Carefully spoon filling into dough, about 1 heaping Tbs. per well, stirring the filling occasionally to make sure the pecan pieces are evenly distributed.
Bake until the dough is golden brown and the top of filling looks sugary and crunchy, about 30 minutes, rotating the muffin pans 180 degrees and from top to bottom about halfway through baking. Allow the tassies to cool in the pan for 10 minutes, then, using a small offset spatula, carefully transfer the tassies to a wire rack. Let cool completely before serving. Makes about 4 dozen tassies.
Williams-Sonoma Test Kitchen