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Elderflower Jam Tassies

  • prep: 1 hour
    total time: 3 hours 30 mins
  • yield: Makes 4 to 5 dozen
Photography: Andrew Purcell

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Ingredients

  • 2 sticks unsalted butter, room temperature, plus more for tins
  • 6 ounces cream cheese, room temperature
  • 2 cups all-purpose flour
  • Salt
  • 2 cups strawberry jam
  • 1/2 cup elderflower liqueur, preferably St-Germain

Cook's Note

Tart shells can be stored at room temperature for up to 3 days. Jam can be refrigerated for up to 1 month. Stack pastry shells in mini baking cups.

Directions

  1. Step 1

    Beat together butter and cream cheese until smooth. Beat in flour and 1/4 teaspoon salt.

  2. Step 2

    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.)

  3. Step 3

    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.

  4. Step 4

    Meanwhile, heat jam in a saucepan over medium heat to loosen. Stir in liqueur. Let cool.

  5. Step 5

    Spoon jam into shells just before serving.

Source
Martha Stewart Living, May 2011

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