Best 4 Cranberry Tassies Recipes
Get ready to tantalize your taste buds with a delectable treat, the classic cranberry tassie. These bite-sized pastries are a symphony of flavors, boasting a buttery crust that harmoniously complements the tangy cranberry filling. Whether you're a seasoned baker looking to expand your repertoire or a novice in the kitchen seeking a crowd-pleasing dessert, this article will guide you through the delightful journey of creating perfect cranberry tassies.
Here are our top 4 tried and tested recipes!
CRANBERRY PECAN TASSIES
A traditional pecan tassie is a small tart with nuts. This holiday version adds cranberries. How festive! -Peggy West, Georgetown, Delaware
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, 30 minutes or until firm enough to shape., Preheat oven to 325°. Shape dough into 1-in. balls; place in greased mini-muffin cups. Press evenly onto bottoms and up sides of cups., In a small bowl, beat egg, brown sugar, melted butter and orange zest until blended. Stir in pecans. Spoon 1-1/2 teaspoons filling into each cup; top with cranberries., Bake 20-25 minutes or until crust is golden and filling is set. Cool in pans 2 minutes. Remove to wire racks to cool.Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
Nutrition Facts : Calories 113 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 50mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
CRANBERRY PECAN TASSIES
Make and share this Cranberry Pecan Tassies recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- cream butter and cream cheese.add flour gradually.mix until you have a soft dough.
- line miniature muffin cups with balls of dough and shape to fit tins.
- combine filling ingredients and spoon carefully into each tin.
- bake at 325* for 30-35 minutes or till filling is set.
- cool in pans.
- remove carefully from pans and cool on wire rack compeltely --
- store in refrigerator in airtight containers.
CRANBERRY ORANGE TASSIES
I love tassies! They are like the perfect little bite of pie, but sort of a cookie all at the same time. I got this recipe from one of the special holiday cookie publications that you see at the checkout counter. I somehow always get sucked into buying them! I have also made these with dried cherries and dried blueberries. I haven't decided which is my favorite, I love all three. I am going to post the recipe as written, which calls for refrigerated pie crust. However, I have used the dough from Recipe #118431 and it worked just fine.
Provided by AZ to AK
Categories Dessert
Time 45m
Yield 24 cookies
Number Of Ingredients 6
Steps:
- Combine water and cranberries in a small saucepan, bring to a boil. Remove from heat and let sit for 3 minutes. Drain well and let cranberries cool to room temperature. Stir in marmalade, walnuts, and white chocolate and set the filling aside.
- Per the package instructions, let the piecrust stand at room temperature. Unroll the crust and cut out 24 rounds usings a 2 1/2 inch cookie cutter.
- Preheat oven to 375*F. Using a tamper press the dough into ungreased mini-muffing pans (you can also press the dough by hand, but the tamper makes things go much faster.).
- Spoon cranberry filling into pastry cups until almost full (do not overfill because the filling will make a mess.).
- Bake for 15-20 minutes, or until pastry is golden brown. Carefully run a small knife around the edges of the tassies in the pan. Carefully transfer to a wire rack to cool.
- Tassies can be frozen in a single layer for up to one month.
CRANBERRY TASSIES
Make and share this Cranberry Tassies recipe from Food.com.
Provided by Cullinaryjudge
Categories Christmas
Time 2h
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Combine dough ingredients.
- Chill for 1 hour.
- Form into 1 inch balls and press into miniature muffin tins.
- Combine filling ingredients.
- Spoon into shells.
- Bake 325 degrees for 40 minutes or until lightly browned.
Tips:
- Use fresh cranberries: Fresh cranberries have a brighter flavor and more nutrients than frozen or dried cranberries. If you can't find fresh cranberries, you can substitute frozen or dried cranberries, but reduce the amount of sugar in the filling by 1/4 cup.
- Don't overcook the filling: The filling should be cooked until it is just thickened and bubbly. If you overcook it, it will become too thick and gummy.
- Chill the dough before baking: Chilling the dough before baking will help it to hold its shape better and prevent it from spreading too much in the oven.
- Use a muffin tin with nonstick coating: This will help the tassies to pop out of the muffin tin easily.
- Serve the tassies warm or at room temperature: Cranberry tassies are best served warm or at room temperature. If you chill them, the filling will become more firm.
Conclusion:
Cranberry tassies are a delicious and festive treat that are perfect for holiday parties or any special occasion. They are easy to make and can be tailored to your own taste. With a few simple tips, you can make perfect cranberry tassies that everyone will love.
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