*This is a guest blog post I did a couple of years ago over at LoveFeast Table and many have been unable to find it. So I’m posting on my site for you all! Enjoy :)
My mom and I have many things in common: we love to sing, bake and thoroughly enjoy eating almost burnt cookies, we love to make art of any kind, and no matter the time of day, we eat sweets. Most importantly anything with caramel, nuts or chocolate. This especially rings true in the holiday season.
Holidays evoke childhood memories of running around the Christmas tree, playing with ornaments with my sisters and hearing the angelic voice of Amy Grant in the background. It was that time of year, when my mother spent hours in the kitchen baking cookies and other delightful treats. There was always a certain dessert, a mini pie/tart- like creation that was so beautiful, I honestly didn’t know how my mom made them so perfect every time! It wasn’t until many years later that she shared her secret to her Perfect Pecan Tassies, the mini-tart shaper… and with this knowledge, this handy, wooden little tool, has now become a staple in my baking drawer. I will most definitely be passing down this tool to my girls!
So what are these delectable treats I speak of? Pecan Tassies, the perfect combination of nuts, caramel, crunch and chew. After being diagnosed with Crohn’s disease several years ago, I changed my diet drastically to naturally keep my disease under control. That meant no gluten for me! It has been challenging, but fun at the same time trying to re-create childhood favorites. This particular recipe has even impressed my father, one of my toughest critics. After taking a few bites, he shockingly asked ” You can eat this?!?” That was the ultimate compliment.
I have kept this gluten free recipe fairly simple to make, with ingredients you can now find easily at your local grocery store. These are beautiful little morsels that will spruce up any holiday gathering or cookie spread.
- 4 tablespoons butter, melted
- 2 tablespoons honey/maple syrup
- 1 egg white (reserve yolk for filling)
- 1 1/2 cups almond flour or meal, firmly packed
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 3/4 cup chopped pecans
- 1 egg
- 1 egg yolk
- 3/4 cup honey or maple syrup
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- Preheat oven to 325.
- Combine crust ingredients and drop by the tablespoon-full into greased mini muffin tins. (I find that a cookie scooper works perfectly for this)
- Gently push dough up the sides or if you have one, use a lightly floured mini tart shaper. (Honestly, they come out just fine if you don’t have the tool)
- Fill each cup with pecans, dispersing evenly between all 24 of them. (filling about 3/4 full)
- Prepare filling: whisk together ingredients until fully combined and smooth. Pour into mini muffin tins carefully.
- Bake at 325 for 18-22 minutes or until golden brown.
- Allow them to cool down about 5 minutes and gently remove them from pan onto a cooling rack.
*Yields 24 pecan tassies. Keeps in an airtight container for 3 days at room temperature or 1 week in the fridge. They also freeze well, up to 1 month.
And the winner of the giveaway was selected, Congratulations Stacy!
Also the lovely ladies over at RogueTheoryLOOP so graciously put up a coupon code on their site just for you guys! Save 10% on anything in their shop until December 17th.
The code is :GLUTENFREEFIX
Yay! How awesome is that. I think I need one of those scarves in my life :)
I hope everyone is having a wonderful week! I’m also excited for another giveaway! Hint hint, it’s jewelry. YES. So be on the lookout.
12 thoughts on “Pecan Tassies”
Those look AWESOME! Can’t wait to make them myself!
Is honey or syrup more caramel-like? Which do you prefer?
Just wanted to say that your recipes are by far the best GF recipes that I have made in the last 3 years that I have been trying different ones. The taste doesn’t turn my family away as, “Yuk, this doesn’t taste like the real thing”, but instead I am now getting, “It’s about time mom, your finally cooking like you used to”. Then I tell them it’s still GF. LOL
I still have one, my 26 year old daughter who has always been the pickiest, who is turning it all away, but she doesn’t like Almond flour or coconut flour. So I will eventually find something to WOW her.
Have a great day,
I am definitely making these for Christmas! Do you know if they would also work well a bit bigger (i.e. baked in regular muffin tins)? Thanks!
I personally have not tried, but I don’t see any reason why they wouldn’t work. You just might have to adjust the oven temperature and baking time. Let us know how it works!
Can these be made egg-free?
The texture of the filling was great! Very reminiscent of my Mum’s (regular) butter tarts. No one would ever think these were for a special diet ;)
I think I need to change honey brands or cut out the vanilla, though. I’m currently using the organic honey from Costco (by Naturoney — Canadian/Brazilian), and the addition of the vanilla (also Costco, though not SCD-legal) made for an overwhelmingly strong flavour.
I made these and followed the directions meticulously and they were a disaster! Only 5 of them would come out in one piece. The rest of them had bottom crusts that didn’t form a crust. I’m going to have to throw away 19 of them. It was an expensive flop.
Michelle you continue to amaze me with these recipes. Every one that I have tried turns out fabulous and I have tried so many. Thank you for all of your hard work! My sister and I both love your site and think you should make a cookbook.
Could you substitute something for the egg in the filling?
A friend made these last weekend and they were so yummy! They taste like pecan pie but in cookie form! Loved them!
Your site is delicious!!!! Even my daughter-in-law asks for recipes and she can eat without restrictions