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Gluten-Free Pecan Tassies
2h$7.46

Gluten-Free Pecan Tassies

Mini pecan tartlets with tender cream cheese pastry and a rich brown sugar filling. Makes 24 tassies, serving 12.

  • filled pastry
  • Gluten-Free
  • gluten-free dessert
  • mini tartlets
  • oven-baked
  • oven-baked dessert
  • Pecan desserts
  • tassies
  • Vegetarian
30 min prep30 min cook12 servingshard
Cuisine
American

Shopping options

Full-fat brick cream cheese, softened · 3 Ounce

Simple Truth Organic® Cream Cheese

38%

In recipe$1.12
To buy$2.99
Details
Simple Truth Organic · 8 oz$2.99 per packageBuy 1Package use: 38%Product matchEstimated

Unsalted butter, softened · 10 Tablespoon

Kroger® Unsalted Butter Sticks

31%

In recipe$1.03
To buy$3.29
Details
Kroger · 4 sticks / 16 oz$3.29 per packageBuy 1Package use: 31%Product matchEstimated

Pecans, finely chopped · 0.67 Cup

Fisher Toasted Finely Chopped Pecans

Sale

27%

In recipe$2.66
To buy$9.99
Details
Fisher · 10 oz / 2 1/2 cups$11.99
Sale
$9.99 per packageBuy 1Package use: 27%Product matchEstimated

Light brown sugar, packed · 0.75 Cup

Kroger® Light Brown Sugar

Sale

18%

In recipe$0.36
To buy$2.00
Details
Kroger · 32 oz$2.29
Sale
$2.00 per packageBuy 1Package use: 18%Product matchEstimated

Gluten-free 1-to-1 baking flour containing xanthan gum · 1 Cup

Bob's Red Mill Gluten Free 1-to-1 Baking Flour

12%

In recipe$1.40
To buy$11.79
Details
Bob's Red Mill · 44 oz$11.79 per packageBuy 1Package use: 12%Product matchEstimated

Gluten-free pure vanilla extract · 1 Teaspoon

Adams Extract® Pure Vanilla Extract

Sale

11%

In recipe$0.77
To buy$6.96
Details
Adams Extract · 1.5 fl oz$7.49
Sale
$6.96 per packageBuy 1Package use: 11%Product matchEstimated

Large egg · 1 Each

Kroger® Grade A Large White Eggs

Sale

8%

In recipe$0.12
To buy$1.49
Details
Kroger · 12 ct$1.79
Sale
$1.49 per packageBuy 1Package use: 8%Product matchEstimated

Fine salt · 0.25 Teaspoon

Morton Plain Table Salt, Non-Iodized Salt, 26 oz

0%

In recipe$0.00
To buy$1.99
Details
Morton · 26 oz$1.99 per packageBuy 1Package use: 0%Product matchEstimated

Cost Summary

Availability unavailable
$7.46

· only what you use

$0.62

per serving · 12 servings

You pay at checkout$40.50
18% used in this recipe$33.04 unused

Cook this recipe

  • Full-fat brick cream cheese-3 ounces
  • Gluten-free 1-to-1 baking flour containing xanthan gum-1 cup
  • Light brown sugar-3/4 cup
  • Pecans-2/3 cup
  • Unsalted butter-1/2 cup + 2 tablespoons
  • Gluten-free pure vanilla extract-1 teaspoon
  • Large egg-1 each
  • Fine salt-1/4 teaspoon
Centered freestanding kitchen oven photographed against a neutral light background.Oven
Centered stainless-steel balloon whisk on a light neutral background.Whisk
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Centered mini muffin tin with multiple small round cups on a plain light background.mini muffin tin
A clear rectangular plastic storage container with a translucent lid, photographed alone against a light neutral background.storage container
1
Prepare the pecans and tin
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
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Centered studio photograph of a complete kitchen knife with a steel blade and dark handle on a light neutral background.Knife
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board
Centered mini muffin tin with multiple small round cups on a plain light background.mini muffin tin

Wash your hands and clean the work surface. Finely chop the pecans and measure 2/3 cup. Grease all 24 mini muffin cavities with the 1 tablespoon butter allocated for greasing, coating the bottoms and sides lightly.

Keep fingertips clear of the knife while chopping on a stable cutting board.

2/3 cup pecans
1 tablespoon butter
2
Mix and chill the pastry
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Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered stainless-steel spoon photographed against a neutral light-gray background.Spoon
Centered set of three nested stainless-steel mixing bowls on a light neutral background.Mixing bowls
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In a mixing bowl, beat the cream cheese and 8 tablespoons softened butter with a sturdy spoon until smooth. Stir in the gluten-free flour and 1/8 teaspoon salt until a soft, cohesive dough forms. Cover and refrigerate for 30 minutes to hydrate the flour and firm the dough.

Do not taste raw dough; uncooked flour can carry harmful bacteria. Wash hands, utensils, and surfaces after handling it.

3 ounces cream cheese
1/2 cup butter
1 cup 1-to-1 baking flour
1/8 teaspoon salt
3
Preheat the oven
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While the dough chills, position an oven rack in the center and preheat the oven to 350°F.

4
Divide the dough
Centered mini muffin tin with multiple small round cups on a plain light background.mini muffin tin

Divide the chilled dough into four equal pieces, then divide each piece into six equal portions to make exactly 24. Roll each portion into a ball and place one in each prepared cavity.

5
Shape the tartlet shells
Centered mini muffin tin with multiple small round cups on a plain light background.mini muffin tin

Press each dough ball evenly across the bottom and up the sides to the rim, forming a small tartlet shell. Keep the bottom corners from becoming thick, and gently pinch together any cracks. If the dough becomes sticky, refrigerate the tin for 10 minutes before continuing rather than adding flour.

6
Mix the pecan filling
Centered stainless-steel balloon whisk on a light neutral background.Whisk
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered stainless-steel spoon photographed against a neutral light-gray background.Spoon
Centered set of three nested stainless-steel mixing bowls on a light neutral background.Mixing bowls

For the filling, beat the brown sugar and remaining 1 tablespoon softened butter together until evenly combined. Whisk in the egg, vanilla, and remaining 1/8 teaspoon salt just until smooth; avoid whipping in lots of air. Stir in all the chopped pecans.

Do not taste uncooked filling; wash hands and utensils after handling raw egg.

3/4 cup brown sugar
1 tablespoon butter
1 Each egg
1 teaspoon vanilla extract
1/8 teaspoon salt
2/3 cup pecans
7
Fill the shells evenly
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Centered stainless-steel spoon photographed against a neutral light-gray background.Spoon
Centered mini muffin tin with multiple small round cups on a plain light background.mini muffin tin

Divide the filling evenly among the 24 shells. Start with 2 level teaspoons in each, then distribute the remaining filling among all 24. Stir the mixture occasionally so the pecans stay evenly distributed. Keep the filling slightly below the pastry rims.

8
Bake until set
Centered freestanding kitchen oven photographed against a neutral light background.Oven
Centered unbranded instant-read food thermometer with a stainless-steel probe and dark handheld housing on a light neutral background.food thermometer
Centered mini muffin tin with multiple small round cups on a plain light background.mini muffin tin

Bake for 25–30 minutes, until the pastry edges are lightly golden and the filling is puffed and set, with no liquid movement when the tin is gently nudged. A thermometer inserted into the center filling of a tassie should register at least 160°F. The filling will settle slightly as it cools.

Use oven mitts to handle the hot tin; verify the center filling reaches at least 160°F.

9
Cool and release the tassies
Centered studio photograph of a complete stainless steel butter knife on a neutral light background.Butter knife
Centered stainless steel rectangular cooling rack with raised feet on a neutral light background.Cooling rack
Centered mini muffin tin with multiple small round cups on a plain light background.mini muffin tin

Set the tin on a wire rack and let the tassies cool in the tin for 15 minutes. Run a thin butter knife carefully around each rim to release any baked-on filling, then gently lift out the tartlets, supporting their bases. If the pastry feels fragile, wait another 5 minutes before lifting.

Keep fingers clear of the thin butter-knife blade while loosening the tartlets.

10
Finish cooling and store
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A clear rectangular plastic storage container with a translucent lid, photographed alone against a light neutral background.storage container

Cool on the rack for about 15 minutes more before serving. Refrigerate leftovers in a covered container within 2 hours of baking.

Refrigerate leftovers within 2 hours (within 1 hour above 90°F) and keep at 40°F or below.

11

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