Elderflower Jam Tassies
Elderflower liqueur has a subtle flavor that upgrades store-bought jam, adding sophistication to rustic tassies (from the Scottish word for "small cup").Get this sweet label. Print onto adhesive paper, and attach to a seven-inch chip-wood box (available at crafts stores), or use standard paper and double-sided tape.
Photography: Andrew Purcell
Martha Stewart Living, May 2011
- Prep Time 1 hour
- Total Time 3 hours 30 minutes
Yield Makes 4 to 5 dozen
- 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.
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.
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