Total Time
30mins
Prep 15 mins
Cook 15 mins

makes 24..these will be a hit at your next buffet..

Ingredients Nutrition

Directions

  1. blend softened butter and cream cheese.stir in flour.mix to combine.chill.
  2. divide dough into 24 balls.press into sides and bottom of small miniature muffin tins --
  3. fill with prepared filling.
  4. to prepare FILLING:.
  5. put 1/2 tsp raspberry preserves into each unbaked shell.
  6. use your fingers to combine sugar and almond paste -- add egg yolks, one at a time, beat well as you ad each yolk -- blend in other ingredients --
  7. spoon into shells on top of preserves.
  8. bake at 400* for 15 minutes.
  9. cool in pans on rack before removing from miniature tins -- .
Most Helpful

Loved, loved, loved these!!! The almond/raspberry flavor mix was wonderful!! They were easy to put together. I used a regular muffin tin and made 12 larger tassies. I ended up covering them with foil after they'd browned and cooking them for nearly an hour total at a slightly reduced temperature to compensate for the larger size, and so I would definitely recommend sticking with the recommended mini-pan!! These were super delicious and I'm already looking forward to tasting them again!! Thank you!!

TnuSami January 14, 2007