Almond Raspberry Tassies
Almond Raspberry Tassies recipe
Yield
4 servingsPrep
30 minCook
15 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pastry dough | |||
| ½ | cup |
butter
or margarine, softened |
|
| 3 | ounces |
cream cheese
|
|
| 1 | cup |
all-purpose flour
|
|
| Filling | |||
| ¼ | cup |
raspberry jam
preserves |
*
|
| ½ | cup |
sugar
|
|
| ½ | cup |
almond paste
|
*
|
| 2 | each |
egg yolks
|
*
|
| 3 | tablespoons |
all-purpose flour
|
|
| 2 | tablespoons |
milk
|
|
| 1 | tablespoon |
orange juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pastry dough | |||
| 118 | ml |
butter
or margarine, softened |
|
| 86.7 | ml/g |
cream cheese
|
|
| 237 | ml |
all-purpose flour
|
|
| Filling | |||
| 59 | ml |
raspberry jam
preserves |
*
|
| 118 | ml |
sugar
|
|
| 118 | ml |
almond paste
|
*
|
| 2 | each |
egg yolks
|
*
|
| 45 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
milk
|
|
| 15 | ml |
orange juice
|
|
Directions
Pastry Dough. Blend softened butter and cream cheese. Stir in flour. Cover and chill. Divide dough into 24 balls. Press into sides and bottom of small muffin tins.
Fill with almond-raspberry filling.
Filling. Put ½ teaspoon raspberry preserves into each unbaked shell.
Use your fingers to combine sugar and almond paste.
Add egg yolks one at a time. Beat well as you add each yolk. Blend in other ingredients.
Spoon into shells. Bake in a 400 oven for 15 minutes.
Cool before removing from pan. Store in refrigerator or freeze.
