GLUTEN FREE PECAN TASSIES RECIPES

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).

Steps:

• For the pastry, cream together first measure of margarine and cream cheese substitute. Mix together the garbfava flour, sorghum flour, corn starch, tapioca starch and xanthan gum. Add the flours to the creamed mixture and blend until thoroughly combined. Chill in a covered container for at least one hour.
• To make tassies: When ready to bake, preheat oven to 325 degrees F. Make the filling by combining the brown sugar, second measure of margarine and egg until blended. Stir in pecans. Press a rounded teaspoon of pastry dough on the bottom and sides of 24 mini muffin cups. Fill each pastry with 1 heaping teaspoon of pecan filling.
• Bake at 325 degrees F for about 30 minutes until pastry is golden and filling is set (it should be puffed). Allow to cool for five minutes then carefully remove tassies from pan using a thin sharp paring knife, if needed. Allow to cool completely on a cooling rack.