LEMON TASSIES
Easy to make and charming in appearance, these tiny tarts are an ideal dinner-party dessert. The name is derived from the Scottish word for a "small cup."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 24
Number Of Ingredients 16
Steps:
- For candied lemon zest: Remove zest from lemons with a vegetable peeler, keeping pieces long. Remove white pith using a paring knife, and finely julienne using a very sharp knife. Place julienned zest in a small bowl; cover with boiling water. Let stand for 30 minutes; drain.
- Bring 1 cup sugar and the cool water to a boil in a small saucepan over medium-high heat. When sugar is completely dissolved, add julienned zest, reduce heat to medium-low, and cook for 10 minutes. Remove from heat, cover, and let stand overnight. Remove zest, and drain on wire rack. Roll in sugar. Dry on wire rack. Store zest in an airtight container for up to 2 weeks.
- Preheat the oven to 350 degrees with rack in upper third. Lightly butter a 24-cup mini-muffin pan; set aside. In a food processor fitted with a steel blade, combine the flour and butter. Pulse until mixture is the consistency of fine crumbs. Add the sugar, egg yolk, vanilla, lemon zest, and salt. Process until evenly incorporated and smooth; do not overprocess.
- Divide the dough into quarters. Divide each quarter into 6 pieces. Shape into balls. Place each ball in a muffin cup; press down in the centers so that the dough fits the cups snugly. Set muffin pan on a baking sheet.
- Bake until lightly browned all over and slightly darker at the edges, 15 to 20 minutes. Transfer baking sheet with muffin pan to a wire rack to cool.
- Make the filling: In an electric mixer fitted with the paddle attachment, beat cream cheese, sugar, egg, lemon zest, lemon juice, and vanilla until completely smooth. Using a 1/4-ounce ice cream scoop, fill the cooled crusts. Bake until filling is set and just beginning to color at the edges, 10 to 12 minutes. Transfer muffin pan to a wire rack. Garnish with candied lemon peel. Let cool completely before serving. The tassies may be stored in an airtight container, refrigerated, for up to 3 days.
LEMON CURD TASSIES
A wonderful blend of flavors!
Provided by Robin J.
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 24
Number Of Ingredients 8
Steps:
- Blend butter and cream cheese together; stir in flour. Cover; chill 1 hour.
- On lightly floured surface, roll dough to 1/8 inch thickness. Cut in 3 inch rounds with scalloped cookie cutter. Pat rounds in 1 3/4 inch muffin pans. Bake tart shells at 400 degrees F (200 degrees C) for 10 to 12 minutes. Cool in pans.
- To Make Filing: Grate 1/2 teaspoon lemon peel; set aside. In saucepan combine 3 well-beaten eggs, 1 1/4 cups sugar, 1/3 cup lemon juice, and 1/4 cup butter or margarine. Cook and stir over low heat till thick, about 15 minutes.
- Remove from heat; stir in lemon peel. Chill. Spoon a rounded teaspoonful of filling into each shell. If desired, top with toasted slivered almonds. Chill.
Nutrition Facts : Calories 132.3 calories, Carbohydrate 14.8 g, Cholesterol 42.4 mg, Fat 7.7 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 4.6 g, Sodium 60.2 mg, Sugar 10.6 g
BESS LONDON'S PECAN TASSIES
Steps:
- With an electric mixer, beat the 1/2 cup butter and the cream cheese until smooth. Add the flour and beat until fully combined. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
- Preheat the oven to 325 degrees F. Spray a 24-cup mini-muffin pan with cooking spray.
- In a large mixing bowl, whisk together the melted butter, egg, brown sugar, vanilla and salt until smooth. Set aside.
- Shape the chilled dough into 24 balls, about 1 inch in diameter. Press each ball into a cup of the muffin pan, spreading evenly and up the sides, then spoon 1 teaspoon of the pecans into each muffin cup. Fill each cup with the egg mixture until evenly distributed, about 1 teaspoon in each. Bake until the filling is set, about 25 minutes. Cool on a wire rack for 10 minutes, and then remove from the muffin pan.
LEMON DREAM TASSIES - COOKIE CUPS (COOKIE MIX)
Make and share this Lemon Dream Tassies - Cookie Cups (Cookie Mix) recipe from Food.com.
Provided by Mom2Rose
Categories Tarts
Time 2h10m
Yield 30 Cookie Cups - Tassies, 30 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375°F
- Spray 36 mini muffin cups with cooking spray.
- In large bowl, stir cookie mix, ground almonds, butter and cream cheese until soft dough forms.
- Shape dough into 36 (1 1/4-inch) balls.
- Press each ball in bottom and up side of muffin cup.
- Bake 12 to 15 minutes or until golden brown.
- Cool completely in pan, about 30 minutes.
- Remove cookie cups from pan.
- Fill each with about 1 1/2 teaspoons lemon curd.
- In small bowl, mix frosting and whipped topping until well blended.
- Pipe or spoon 1 rounded teaspoon frosting mixture on top of each filled cookie cup.
- Top each with lemon peel and almonds.
- Store covered in refrigerator.
LEMON CHESS TASSIES (MINI)
I love lemon desserts, so these sounded particularly yummy and easy to make. I think they would go very nicely with hot tea anytime. Use the "Lemon Chess Pie Filling" to fill the shells. From the "Southern Living Little Book of Mini Muffins & More" NOTE: Preparation time includes 1-hour chill time for dough.
Provided by kitty.rock
Categories Tarts
Time 1h55m
Yield 48 mini tassies, 48 serving(s)
Number Of Ingredients 12
Steps:
- LEMON CHESS TASSIES:.
- Beat butter and cream cheese at medium speed with an electric mixer until creamy.
- Gradually add flour to butter mixture, beating at low speed.
- Shape dough into 48 balls; cover and chill 1 hour.
- Place 1 dough ball into each lightly greased cup of miniature muffin pans, shaping each into a shell.
- Spoon LEMON CHESS PIE FILLING evenly into tart shells.
- Bake at 350 deg F for 25 minutes or until set.
- Cool in pans on wire racks for 10 minutes.
- Remove from pans; cool completely on wire racks.
- LEMON CHESS PIE FILLING:.
- Whisk together all ingredients.
- Use filling immediately.
- Makes 3 cups filling.
Nutrition Facts : Calories 123.3, Fat 7, SaturatedFat 4.2, Cholesterol 35.7, Sodium 66.8, Carbohydrate 13.9, Fiber 0.2, Sugar 8.4, Protein 1.7
LEMON TASSIES
Lemony and delicate. For a variation add poppy seeds to the filling. Chilling time for the dough is not included.
Provided by PetsRus
Categories Tarts
Time 55m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Blend together cream cheese and butter. Stir in flour, form into a ball and chill at least one hour.
- Divide into 24 balls, place in ungreased miniature muffin tins and press dough against bottom and up the sides.
- Combine filling ingredients and mix well, divide among tart shells.
- Bake 25-30 minutes or until set.
- Cool them for several minutes and gently remove them from the tins.
Nutrition Facts : Calories 105.7, Fat 6.9, SaturatedFat 4.2, Cholesterol 33.4, Sodium 63.9, Carbohydrate 9.8, Fiber 0.2, Sugar 5.8, Protein 1.3
TASSIE CUPS WITH LEMON CURD FILLING
A bite-sized homemade dessert that is great for parties.
Provided by Paula Deen
Time 15m
Yield 15
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 °F.
- For the Tassie cups: Place flour, 1/2 cup butter, cream cheese and salt in a food processor and pulse until the mixture forms a ball. Wrap in plastic wrap and chill until firm, about 1 hour.
- Form the pastry into 24 small balls; press with fingers into the bottom and up the sides of ungreased miniature muffin tins. Bake for 20 minutes, until lightly browned.
- Lemon Curd Filling
- Grate the zest from the lemons, then juice the lemons. Place the zest and sugar in a food processor and process until combined. Add the lemon juice and eggs and process until smooth. Slowly add the 1/2 cup melted butter to the mixture, pulsing as you go.
- Place the mixture in the top of a double boiler and cook over simmering water for about 5 minutes, until thick.
- Remove tassie cups from muffin tins, spoon lemon curd in the center and serve. Makes 24 cups.
- Cook's Note: Lemon curd will keep in a jar in the refrigerator for up to 3 weeks.
LEMON TASSIES
Steps:
- 1. Beat 1/2 cup butter and cream cheese together until light and fluffy.
- 2. Add flour and beat until crumbly.
- 3. Shape dough into ball.
- 4. Preheat oven to 350 degrees F.
- 5. Spray 1 3/4" mini-muffin pans with oil.
- 6. Pinch off pastry, 1 Tbsp. at a time and press into prepared pans.
- 7. Mix juice, 3 Tbsp. melted butter, eggs and sugar in bowl. Divide filling evenly between cups.
- 8. Bake 40-45 minutes.
- 9. Remove from pans while slightly warm. Cool on wire racks.
- 10. Before serving, top each with a dollop of whipped cream.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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MEYER LEMON TASSIES - CULINARY COOL
From culinary-cool.com
Cuisine AmericanCategory Dessert
- For the Tassie Cups: Place all of the ingredients in a food processor and pulse until the mixture forms a ball. Wrap in plastic wrap and chill until firm, about 1 hour.
- Form the pastry into 24 small balls; press with fingers into the bottom and up the sides of an ungreased mini muffin tin.
MARTHA STEWART'S LEMON TASSIES - FOOD LIBRARIAN
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LEMON TASSIES | BETTER HOMES & GARDENS - BHG.COM
From bhg.com
Servings 36Calories 74 per servingTotal Time 2 hrs
- In a medium bowl stir together flour, the 1/3 cup sugar, and 2 teaspoons lemon peel. Cut in the 1/2 cup butter until mixture resembles coarse crumbs. In a small bowl combine the 1 egg yolk and the 2 tablespoons cold water. Gradually stir egg yolk mixture into flour mixture. Gently knead to form a ball. If necessary, cover and chill for 30 to 60 minutes or until dough is easy to handle.
- Preheat oven to 375°F. For filling, in a medium saucepan stir together the 2/3 cup sugar and the cornstarch. Stir in 2 teaspoons lemon peel, the lemon juice, the 1/4 cup water, and the 2 tablespoons butter. Cook and stir over medium heat until thickened and bubbly.
- Gradually stir about half of the hot lemon mixture into the 3 egg yolks. Return egg yolk mixture to saucepan. Bring to a gentle boil over medium heat; reduce heat. Cook and stir for 2 minutes. Transfer to a small bowl. Cover surface with plastic wrap and chill until needed.
- Divide dough into 36 pieces. Press evenly onto bottoms and up sides of thirty-six 1-3/4-inch muffin cups. Bake about 10 minutes or until pastry is golden. Cool in muffin cups on wire racks for 10 minutes. Remove from cups.
LEMON TASSIES - TASTE AND TELL
From tasteandtellblog.com
Reviews 60Estimated Reading Time 5 minsServings 48
- Preheat oven to 350F with rack in upper third. Coat two 24-cup mini-muffin tins with cooking spray.
- Make crusts: Process flour and butter in a food processor until mixture is the consistency of fine crumbs. Add sugar, egg yolks, vanilla, lemon zest, and salt. Process just until combined and sandy in texture; do not overprocess.
- Divide dough into quarters. Divide each quarter into 12 equal pieces, and shape into balls. Place each ball in a muffin cup; press into cup, stretching dough up the sides. Set each muffin tin on a baking sheet. Bake crusts, rotating halfway through, until lightly browned all over and slightly darker at the edges, 18 to 20 minutes. Tap down any puffed centers of the shells with the end of a wooden spoon or your finger. Transfer sheets with muffin tins to wire racks to cool.
- Make filling: With an electric mixer, beat cream cheese, sugar, egg, lemon zest and juice, and vanilla on medium speed until smooth. Using a 1-inch ice cream scoop, fill the cooled crusts with filling. Bake cookies, rotating sheets halfway through, until filling is set and just beginning to color at the edges, 10 to 12 minutes. Transfer to wire racks to cool completely. Tassies can be refrigerated in single layers in an airtight container for up to 3 days.
GLUTEN-FREE LEMON TASSIES (PALEO,VEGAN)
From gourmandeinthekitchen.com
Reviews 1Category DessertServings 12Total Time 45 mins
- In a large bowl cream together maple syrup and palm shortening until smooth. Add almond flour, arrowroot and salt and work into the mixture with a fork adding 1 teaspoon of water until a soft dough forms.
- Pinch and press dough firmly across the bottom and halfway up the sides of a greased 12 cup mini muffin pan with your fingers. Prick bottom of dough with a fork and place pan into freezer 10 minutes to chill or in fridge until needed.
- Preheat oven to 350 degrees F. Bake shells for 10-12 minutes or until golden around the edges. Set on a wire rack to cool completely. Meanwhile make the filling.
- Whisk together lemon juice, lemon zest, maple syrup, arrowroot and agar powder in a small sauce pan over medium heat. Whisk continuously until mixture starts to thicken. Turn off heat and whisk in coconut yogurt and palm shortening.
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