I made these Almond Tassie Tarts over the weekend. Mr. Bear said exactly what I had been thinking. “These taste like baklava!”
Nevermind that there’s no honey anywhere, and not a single pistachio in sight. Forget the fact that cream cheese is a primary ingredient in the pastry versus the phyllo leaves of a traditional baklava.Who cares. These are just that good. And getting compared to baklava from a Turkish guy is a big deal. Period.
Sassie Almond Tassies
adapted from Brown Eyed Baker
For the Dough:
1 cup unsalted butter
6 ounces cream cheese
2 cups all-purpose flour
For the Filling:
1½ cups light brown sugar
1 cup chopped almonds, plus more for sprinkling on top
2 tablespoons unsalted butter, melted
½ teaspoon vanilla extract
1/2 tsp ground cinnamon
1. Preheat the oven to 350 degrees F. Prepare mini muffin pans by greasing cups if it is not a nonstick pan; set aside.
2. To make the dough, beat together the butter, cream cheese and flour on low speed of a stand or hand mixer until all of the flour is incorporated. Divide the dough into 24 pieces and roll into balls. Place on a plate or in a zip-top bag and refrigerate for about 15 minutes.
3. Either press the dough balls into the muffin cups and up the sides, or flatten the balls slightly with your palm and use a rolling pin to roll into a disk about 2-3 inches in diameter (a little larger than the size of the muffin cup opening) and place into the muffin cups.
4. To make the filling, mix together the brown sugar, chopped pecans, eggs, melted butter, vanilla and cinnamon with a spoon and then evenly divide it between the dough-lined muffin cups. Top each with some additional chopped almonds.
5. Bake for 30 minutes or until the tops are set. Cool for a few minutes in the muffin cups and then remove to a cooling rack to cool completely. The tassies can be stored in an airtight container at room temperature.
Enjoy with a glass of tea or eggnog (you know you have some in the fridge).
Happy Monday everyone!