Almond tassies are a bite-sized miniature tart with a cream cheese crust and sweet almond paste filling. They are not only great for holiday baking, but any time you need a fancy treat.
Almond Tassies
Almond tassies are a type of tassie, which is a miniature tart similar to pie. Tassies usually have a cream cheese dough for a crust and a soft filling. They come in various flavors like pecan, lemon, lime and almond. They are popular around holiday baking time, but also are served around celebrations and even as an accompaniment for tea.
Almond tassies contain almond paste, which is traditional in Scandinavian, Dutch and German baking. Almond paste is made from a mixture of ground almonds and sugar and is readily available at the grocery store. While it is similar to marzipan, it is actually not the same. Marzipan has more sugar in it and a firmer texture that can be molded. While almond paste can have a somewhat grainy texture, it is still soft enough to use as a filling for pastries, cakes and tarts like these almond tassies.
About this Recipe
This recipe for these almond tassies originated from an old Dutch cookbook in my cookbook collection. There are several areas in my Midwestern home state with Dutch heritage, and many Dutch recipes are almond flavored. These tassies are not only great for holiday baking, but any time you need a fancy treat.
The cream cheese crust for these tarts comes together easily with only three ingredients: butter, cream cheese and flour. After chilling, the dough for the crust is pressed into mini muffin tins. The filling of eggs, granulated sugar and almond paste is spooned into the crust. Then, sliced or slivered almonds are sprinkled on top prior to baking. This recipe makes about 5 1/2 dozen tassies – which will disappear fast!
See tips below on how to remove these tassies from the pan after baking and for storage.
Tips for Almond Tassies
- A tart tamper (a double headed tool with round edges) works well to press the crust into the sides of the mini muffin tins
- Run a knife around the edge of the rim of the almond tassie when still warm, this will help remove the tassies cleanly from the pan when they have cooled
- Do not overcook, or the almond paste will turn brown
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Almond Tassies
Equipment
- mini muffin tins
- tart tamper
- mixing bowls of various sizes
Ingredients
For the crust
- 1 cup unsalted butter, softened
- 6 oz. cream cheese, softened
- 2 cups all-purpose flour
For the filling
- 3 large eggs
- 1 cup granulated sugar
- 8 oz. almond paste, crumbled
- 1 cup sliced or slivered almonds
Instructions
For the crust
- In a medium-sized mixing bowl, mix the softened 1 cup unsalted butter, and 6 oz. cream cheese, until smooth. Slowly add in 2 cups all-purpose flour and mix until a dough forms.
- Cover and chill at least 1 hour.
- Roll dough into 1" balls; using a tart tamper or fingers, press dough into bottom and up sides of ungreased mini muffin tins.
For the filling
- In a mixing bowl, combine 3 large eggs and 1 cup granulated sugar. Beat until eggs begin to lighten in color. Then, add in crumbled 8 oz. almond paste, and mix until smooth.
- Spoon filling into prepared muffin tins; top each tassie with chopped slivered almonds (from 1 cup sliced or slivered almonds.)
- Bake at 325°F for 20-25 minutes; do not allow almond mixture to brown.
- Allow tassies to cool in pans about 5 minutes, then run knife around edge of each tassie. Allow tassies to cool an additional 5 minutes or until cool enough to remove from pan. Cool tassies completely on wire rack.
Notes
- A tart tamper (a double headed tool with round edges) works well to press the crust into the sides of the mini muffin tins
- Run a knife around the edge of the rim of the almond tassie when still warm, this will help remove the tassies cleanly from the pan when they have cooled
- Do not overcook, or the almond paste will turn brown
- Store in airtight container up to 3 days or freeze up to 45 days.