ELDERFLOWER JAM TASSIES
These jam-filled mini pastries are charming and distinctive. In other words, they're perfect for Mom. Elderflower liqueur has a subtle flavor that upgrades store-bought jam, adding sophistication to rustic tassies (from the Scottish word for "small cup").
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h30m
Yield Makes 4 to 5 dozen
Number Of Ingredients 6
Steps:
- Beat together butter and cream cheese until smooth. Beat in flour and 1/4 teaspoon salt.
- Preheat oven to 350 degrees. Working in batches, roll dough into 1-inch balls, and press into bottom and up sides of buttered mini-muffin tins to form shells. Refrigerate for 30 minutes. (Keep remaining dough refrigerated as you work.)
- Bake shells, pressing down centers halfway through, until golden, 26 to 28 minutes. Transfer tins to a wire rack, and let cool for 10 minutes. Gently turn out shells; let cool completely.
- Meanwhile, heat jam in a saucepan over medium heat to loosen. Stir in liqueur. Let cool.
- Spoon jam into shells just before serving.
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