Raspberry Tassies
Adapted from the recipes by Kate Dean at I Heart Eating and Rebecca at Sugar and Soul
Prep Time: 15 minutes
Chill Time: 2 hours
Cook Time: 25 minutes
Makes 24 servings
Ingredients
*Ingredients currently available at the farmers’ market
For the crust:
- ½ cup butter at cool room temperature
- 3 oz. cream cheese softened
- ½ teaspoon almond extract
- 1 cup all-purpose flour
For the filling:
- 4 cups fresh (or frozen) raspberries*
- 1 cup granulated sugar
- 3 tablespoons corn starch
- 2 tablespoons water
Instructions
For the filling:
- Add raspberries to a medium saucepan and heat over medium-high until berries break down (about 10 minutes).
- Bring raspberries to a light boil, stir in sugar, and return to a boil.
- In a separate small bowl, whisk together corn starch and water and pour into the raspberries.
- Stir the mixture vigorously for 1 minute and then remove from heat and let cool and thicken, stirring occasionally.
For the crust:
- Beat butter, cream cheese, flour, and almond extract together until well-combined.
- Cover dough and chill until firm (or about two hours)
- Divide chilled dough between the mini muffin cups, pressing dough into the bottom and up the sides (make sure the sides are tall enough or the filling may bubble over when baking!)
- Scoop filling into cups.
- Bake 10-15 minutes, or until crust is light golden brown.
- Let cool in pan before removing.