Almond Tassies; Miniature Holiday Pies

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Perfect For The Holidays

These almond tassies are like miniature pies and are perfect during the holidays. They are bite size little pies. Just pop one in your mouth when you want a taste of pie but you don’t want the whole slice.

In the end, by the time you’ve had four or five bite size pies you mine-as-well of had a full slice of pie! LOL.

You won’t feel the least bit guilty for eating a few of these bite size almond tassies.

And if you like pecan pies you may want to try my pecan tassie recipe here.

Ingredients (crust):

• 1 cup butter (room temperature)
• 6 ounces cream cheese (room temperature)
• 2 cups all-purpose flour

Ingredients (filling):

• 2 8 ounce cans almond paste
• 3 large eggs
• 1 1/2 cups granulated sugar
• 3 Tablespoons orange juice
• 3 Tablespoons heavy whipping cream
• 1 Tablespoon all-purpose flour
• 1/2 cup sliced almonds

Directions:

The Crust

This tassie crust recipe I am going to share is one of the easiest to make. I highly, and I stress HIGHLY, recommend using this crust recipe for making tassies. You will have a better outcome. 

I went outside the family recipe and started using store bought pie crusts which at the time I thought was so much easier than making my own tassie crust.

But, I have come to realize using the prepared pie crusts really made the process difficult. The store bought dough was just not cooperative. It tended to be too dry and ended up being too hard to shape into the perfect tart. 

This recipe makes 48 tarts 

The crust recipe calls for blending cream cheese, butter and flour.

I find it much easier to mix all three ingredients together using a food processor. You can also use a hand mixer as that will do just fine too.   

All three ingredients blended together will form a very soft manageable dough. 

Making the Tart

The Pans

To make tassies you will need a mini cupcake pan. Each pan will make 24 tassies.

If you are making the recipe for 24 you will only need this pan. If you are going to make 48 tassies or more then I  recommend using these pans.  

Anything to make the process go much quicker when making two batches.  

Pinch off some dough and roll into a ball about the size of a small walnut. Place the dough in the pan. Do this for all  24 cups.  

A Must Needed Tool For Shaping

Using a tart tamper is perfect for making tassies. Gently push down on center of dough with the tamper until the dough curls up. Remove tamper from dough and reshape by hand by gently pressing dough outward.

Careful not to press the tamper too hard or you will lose your bottom crust.

Before moving on to the next dough ball place the tart tamper in flour and tap off any excess and do the same thing to the rest of the balls. 

The Filling

For combining the filling I like using a food processor. Sometimes the almond paste can be pretty firm.

Although using a food processor is not necessary it sure makes this process easy.

Combine almond paste, granulated sugar, orange juice, eggs, heavy whipping cream and flour until smooth.

Filling the Tarts

Fill tart 3/4 full of filling (do not overfill or you will have a mess on your hands during baking).  Then top each tart with a few sliced almonds. 

Baking

Bake tassies in a preheated oven (400 degrees Fahrenheit) for 13-15 minutes or until light golden brown.

Remove from oven and allow to cool for about 10 minutes prior to removing from pan (if the mixture bubbled over I find using a toothpick helps with removing the tart from the pan).

Allow tarts to completely cool on cooling rack.

I AM EXCITED YOU ARE VIEWING JETT’S ALMOND TASSIE RECIPE AND WOULD LOVE TO SEE HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT! BE SURE TO USE THE HASHTAG ON SOCIAL MEDIA! 

 #JETTSKITCHEN

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