Are you into pecan pies? If yes, then you love its tart version.
Pecan tassies are bite-sized treats that are as tasty as pecan pies. It comes with a flaky crust and a sweet filling that complements the crisp and dry texture of the pastry.
What’s more fun about these tassies is that they are easy to make. You can serve them on any type of occasion too. Or as a snack on an ordinary day.
Excited to bake them? Here’s a simple recipe guide to help you start.
How to Properly Store It?
Pecan tassies can be stored in several ways. And depending on how long you want to keep them, the method varies.
The most common and easiest way to store them safely is to refrigerate them. It will extend the pecan tassies’ shelf life of up to seven days—perfect for when you want ready-made snacks kept on your fridge. To do it, you simply need to place them inside an airtight container.
For leftover tassies, on the one hand, storing it at room temperature are okay too. Although they will only last for three days.
You may store them away for up to two months as well. Although it is not recommended as pastries are best served fresh as much as possible. To do it, put the tassies inside an airtight container or a freezer-safe bag.
How to Make Gluten-free Pecan Tassies?
You can now make almost everything gluten-free and vegan—including pecan tassies. Yes, you read that right. You can make gluten-free pecan tassies.
To do that, simply use a gluten-free flour blend instead of regular flour for the crust. Some of the popular gluten-free flour and starches are tapioca starch, almond flour, and rice flour.
For the dough:
- 1 C. Flour
- ½ C. Butter softened
- 4 oz. Cream cheese softened
For the filling:
- 1 Tbsp. Butter melted
- 1 Large egg
- ⅛ tsp. Salt
- ¾ C. Brown sugar packed
- ⅔ C. Pecans chopped
- 1 tsp. Vanilla
- Beat together the butter and cream cheese for the dough until smooth.
- Work in the flour until a well-formed ball of dough has formed.
- Cover and chill in the fridge for 1 hour.
- Heat the oven to 350 degrees.
- Roll the chilled dough into small balls, and place into the bottom of the sections of a well-greased mini muffin tin. Press the dough into the bottom and up the sides of each section to form mini pie crusts.
- Add a small amount of chopped pecans to the bottom of each section of dough.
- Blend together the egg, salt, brown sugar, melted butter and vanilla.
- Pour the mixture over the pecans in each section of the mini muffin tin.
- Sprinkle with the rest of the pecans.
- Bake for 20-23 minutes. Let cool before attempting to remove it from the mini muffin tin and serve.
Marie Rayner is a retired Chef, freelance writer, recipe developer, food blogger, and Cookbook author. She makes her home in Chester, UK, where she lives with her husband, Todd, and their much beloved English Cocker, Mitzie. Her motto is “Life is far too short to eat bad food,” and her goal is to share delicious and easy recipes which anyone can enjoy and cook in the comfort of their own home.