Fruit Tassies Recipe

Blueberry Pie Tassies Carrie’s Experimental Kitchen

WEBJun 8, 2016 · Preheat oven to 350 degrees F. In a bowl, combine the butter, cream cheese, sugar and flour and beat together. Spray a mini muffin tin …

Rating: 4.2/5(14)
1. Preheat oven to 350 degrees F.
2. In a bowl, combine the butter, cream cheese, sugar and flour and beat together.
3. Spray a mini muffin tin with cooking spray and make 24 1-inch balls with the dough and place in the muffin tin; then form a cup using a tart shaper so that there are equal parts of dough on the bottom and sides of the tin.
4. Spoon in blueberry pie filling into the cup and bake for 25-30 minutes. Tassies are done with the edges are lightly brown.

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Raspberry Tassies Recipe I Heart Eating

WEBFeb 22, 2023 · How to make raspberry tassies. Step 1: Beat butter, cream cheese, flour, and almond extract together until well-combined. Step 2: …

Rating: 5/5(1)
1. Beat butter, cream cheese, flour, and almond extract together until well-combined.
2. Cover dough, and chill until firm.*
3. Preheat oven to 400 F. Grease and flour a 24-cup mini muffin tin.
4. Divide chilled dough between the mini muffin cups, pressing dough into the bottom and up the sides.

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Apple Pie Tassies Recipe Food Network Kitchen

WEBNov 16, 2017 · Mix the cornstarch and 1 teaspoon water in a small bowl; stir into the apple mixture and bring to a boil. Cook until thick and …

1. Make the dough: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until creamy, about 5 minutes. Reduce the mixer speed to low and beat in the confectioners? sugar and salt until fluffy, about 1 more minute. Gradually beat in the flour until the dough comes together.
2. Turn out the dough onto a floured surface and knead a few times until smooth. Divide the dough in half and roll each half into a 12-inch-long rope. Cut each rope into 12 pieces. Roll the pieces into balls and put the balls in a 24-cup mini-muffin tin. Use your thumb to press the dough into the bottom and up the sides of the cups, making the bottom slightly thinner than the sides. Refrigerate until firm, about 1 hour.
3. Meanwhile, make the filling: Toss the apples, lemon juice, granulated sugar, apple pie spice and vanilla in a medium bowl. Melt the butter in a medium skillet over medium heat. Add the apple mixture and stir to coat. Cover and cook, stirring occasionally, until tender, about 20 minutes. There should be some liquid left in the skillet; if not, stir in 1/4 cup water.
4. Mix the cornstarch and 1 teaspoon water in a small bowl; stir into the apple mixture and bring to a boil. Cook until thick and bubbling, 30 seconds to 1 minute. Transfer to a bowl to cool, about 20 minutes.

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