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Almond Raspberry Tassies

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Submitted by mbeasley

Almond Raspberry Tassies recipe

YIELD

4 servings

PREP

30 min

COOK

15 min

READY

45 min

Ingredients

Pastry dough
½ 118
CUP ML BUTTER
or margarine, softened
3 86.7
OUNCES ML/G CREAM CHEESE
1 237
CUP ML ALL-PURPOSE FLOUR
Filling
¼ 59
CUP ML RASPBERRY JAM
preserves *
½ 118
CUP ML SUGAR
½ 118
CUP ML ALMOND PASTE *
2 2
EACH EACH EGG YOLKS *
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
2 3E+1
TABLESPOONS ML MILK
1 15
TABLESPOON 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.

* not incl. in nutrient facts Arrow up button

Comments

anonymous United States

Horriable dont even waste your time ,i followed your directions they are terrible

Reply

 

 

Nutrition Facts

Serving Size 123g (4.3 oz)
Amount per Serving
Calories 516 54% from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 20g 98%
Trans Fat 0g
Cholesterol 86mg 29%
Sodium 232mg 10%
Total Carbohydrate 18g 18%
Dietary Fiber 1g 4%
Sugars g
Protein 12g
Vitamin A 20% • Vitamin C 2%
Calcium 4% • Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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