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Raspberry Almond Tassies

Raspberry Almond Tassies

Raspberry Almond Tassies

Raspberry Almond Tassies
4.1 rating based on 12,345 ratings
4.1/5 (8)
Course: Filled CookiesDifficulty: Medium
Servings

24

tassies
Print

Cream cheese crust with raspberry jam and almond paste filling.

Ingredients

  • For the dough:
  • 1/2 cup butter, softened

  • 3 ounces cream cheese, softened

  • 1 cup all-purpose flour

  • For the filling:
  • 1/4 cup raspberry preserves

  • 1/2 cup granulated sugar

  • 1/2 cup almond paste

  • 2 large egg yolks

  • 3 tablespoons all-purpose flour

  • 2 tablespoons milk

  • 1 tablespoon orange juice

Directions

  • Make the crust:
  • To make the pastry dough, beat together butter and cream cheese until creamy. Stir in flour until blended. Cover and refrigerate. When firm, divide dough into 24 equal-sized balls. Press balls into the bottom and up the sides of mini-muffin tins. We stronly suggest using silicone mini muffin tins, as the tassies are much easier to remove intact.
  • For the filling:
  • Pre-heat oven to 400 F. Place 1/2 teaspoon of raspberry preserves in the bottom of each unbaked shell. To make the filling, knead together sugar and almond paste. Mix in egg yolks one at a time. Beat well. Stir in the flour, milk and orange juice. Spoon this mixture evenly into each of the shells, covering the raspberry filling. Bake for 15 minutes. Allow to cool before removing from muffin tins.

Reviews

Name & Location
(example: Sue in LA)
Rating
Review
Made my test batch today. I got 18 tassies from the dough but had a little left over filling. I overfilled my dough cups so they "overflowed" a little on the top of the pan BUT still were easy to remove from the pan. Tops cracked a little as they cooled but I didn't get any of the "craters" referred to by a couple other posts. Maybe because I overfilled them? Anyway, they are delicious and a nice non-chocolate alternative. I plan to make these for my cookie exchange at work.
- carouselnurse
This was a great tart for the holiday. We all enjoyed it. Thank you
- A Baker
Have made these 2 years in a row for the holidays and they are a very big hit. This year I put 1/2 a raspberry into to each cup before covering with the preserves and they tasted fantastic. They don't look great, but believe me they go over quite well.
- AJ
presentation of these is not very nice since the middles fall when they are cooling. Seemed to be doughy in the middle yet they were browned and cooked enough on the outside.
- A Baker
The pastry dough was very hard to roll into balls and press into muffin tins. When they cooled after baking, the filling, which had risen in the oven, deflated, leaving a crater in the middle of each tassie. Not visually appealing, though the taste was very good. Maybe I did something wrong.
- baker
I made a small batch of these last week to try them out. I don't know if they were any good, because my friends wolfed them down before I could try any! (I haven't stopped hearing about them since, though!) Needless to say, I'll be making a much bigger batch for when I take them to work later this week.
- Essa
I made these last Christmas as gifts and everyone loved them. They will be on my cookie giving list again this year
- A Baker
Wow! This recipe was great. You Should try it.
- Kat
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