Elderflower Jam Tassies
- Total Time:
- Yield: Makes 4 to 5 dozen
Photography: Andrew Purcell
Source: Martha Stewart Living, May 2011
- 2 sticks unsalted butter, room temperature, plus more for tins
- 6 ounces cream cheese, room temperature
- 2 cups all-purpose flour
- 2 cups strawberry jam
- 1/2 cup elderflower liqueur, preferably St-Germain
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.