• 25 Ratings

These jam-filled mini pastries are charming and distinctive. In other words, they're perfect for Mom. Elderflower liqueur has a subtle flavor that upgrades store-bought jam, adding sophistication to rustic tassies (from the Scottish word for "small cup").



Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes

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.


25 Ratings
  • 5 star values: 4
  • 4 star values: 7
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 2