Peach Tassies/Mini Peach Cups

Well, if anyone thought that I was done with peach recipes for the summer, think again!  I just love fresh peach season, and one of the newest and greatest treats my family enjoys is a gluten free peach tassie recipe.  The word 'tassie' means a small tart or miniature pie.  I grew up gulping down my Mom's most amazing nut tassies...which she still bakes to this day!  Just drop off a couple dozen anytime , Mom!!       ; - )

I experimented with several wheat dough recipes until I found a really tasty gluten-free tassie dough version.  It is so scrumptious, no one who eats them can tell them apart from their wheat brethren!  The peaches add a sweet summer fruit taste.  Pears and strawberries can been substituted for the peaches in this recipe.  Both have met with approval, although the peaches really do work!

This is simple recipe that I hope you will take the time to try...it's worth the effort.

Ingredients:


For the dough:

1/2 pound butter  (2 sticks), softened to room temp
1 8oz. package of cream cheese, softened to room temp
2 cups gluten-free flour (Bette Hagman's Featherlight Blend)
Slightly less than 1 tsp. xanthan gum


For the Peach mixture:

3 cups chopped/diced peaches
3/4 cup sugar
2 TBSP instant tapioca
1 tsp. fresh lemon juice

Preheat oven to 350 degrees F.

In a small sauce pan, mix the diced peaches, sugar, instant tapioca, and lemon juice.  Heat the mixture over medium heat until it just boils, stirring often.  Lower heat to medium-low and continue to cook until mixture thickens...about 15 minutes.  The mixture will become thick and translucent.  Remember to stir often to avoid sticking or burning the fruit.

Meanwhile, mix the dough.  Add all the ingredients into a large bowl, and with your hands, mix the ingredients until thoroughly blended together.  The dough will be a bit sticky and tacky.  Divide the dough into about 1 inch balls, and place in mini muffin tins.  Using your thumb, press the dough in the center and form a cup with the dough.  The rim of the pressed dough cup should rise above the flat surface of the top of the mini muffin tin so as to hold more of the peach goo!  Once you have finished pressing the dough into cups (there should be between 34-36), fill each cup with your peach mixture.  There might be a bit extra peach goo, so fill the tassies as full as they they can be filled.

Bake the tassies for 15 minutes at 350 degrees F.  After 15 minutes, turn the oven down to 250 degrees F, and cook the tassies for an additional 8 to 10 minutes, or until you reach your desired browned dough color.  We like them done well, so I leave them in at 250 degrees for the full 10 minutes.

Remove from the oven, and let cool on cooling racks for 10 minutes.  Then, remove the tassies from the pans and let cool on a cooling rack until room temp.

I must admit, they almost NEVER get to that 'room temp' stage before we have swiped a few to "try them" and make sure they're good enough!    :  )

Again, you can substitute diced pears or strawberries for the peaches.  I'm particularly fond of the pear tassies.  They make a great fall treat and they are just a bit less sweet than the peach tassies.

I have also used this dough to make mini quiche loraine cups.  They are a great savory, yummy treat as an appetizer, or if you are like me, an entire meal!  I'll post that recipe soon.

I truly hope you'll try these and let me know what you think.  Thanks.

-Scott