Raspberry Tassies, Recipe

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Raspberry Tassies

Makes about 24

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 egg yolks
3 tablespoons all-purpose flour
2 tablespoons milk
1 tablespoon orange juice

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 suggest using silicone mini muffin tins, as the tassies are much easier to remove intact. 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 of Raspberry Tassies:

1-5 of 5 reviews

A cookie baker Dec 16, 2007
Would not make this again.
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. one star

baker Dec 1, 2007
Would not make this again.
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. two stars

Essa in Japan Dec 19, 2006
Would make this again.
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. five stars

A cookie baker in des moines Nov 17, 2006
Would make this again.
I made these last Christmas as gifts and everyone loved them. They will be on my cookie giving list again this year five stars

Kat. in QLD Nov 12, 2006
Would make this again.
Wow! This recipe was great. You Should try it. five stars