What is a tassie anyway? I looked on the web of knowledge and the definition is a tass (real helpful huh?). Then if you look up tass it says it is a goblet or what is in the goblet - as small draught. The British version says that it is a native of Tasmania. Well none of these definitions quite fit these little lemon filled pastries.
Lemon Tassies (Adapted from Martha Stewart)
Crusts:
5T butter, cut into chunks
1c flour
3T sugar
1 egg yolk
1t vanilla
1t lemon zest
1/2 t salt
1-2T lemon juice
Filling:
8oz cream cheese
1/3 c sugar
1 egg
2T lemon zest
2T lemon juice
1t vanilla
Lightly grease mini-muffin tins. Set aside. In a food processor pulse the butter and flour until it looks like bread crumbs. Add sugar, egg yolk, vanilla, zest, and salt. Process until incorporated. You might need to add the lemon juice for the dough to come together. DO NOT OVERPROCESS.
Divide dough into 4 pieces and then each of those 4 further down into 6 pieces. Place each dough ball into a muffin cup. Press the centers so that the dough fills the cups. Place on a baking sheet. Bake at 350 for 15-20 minutes or until lightly browned. Set aside on cooling rack while making the filling.
Beat cream cheese and sugar until light and fluffy. Add egg, zest, lemon juice, and vanilla. Mix until smooth. Scoop into each of the cooled crusts. Bake for 10-12 minutes or until set.
Martha garnished these with candied lemon peel. It looks pretty but I'm not convinced that it is necessarily needed. Plain was nice. I think a nice raspberry or diced strawberry might also be an option. I think I could have let the crusts get a little darker but I was afraid to let them get too dark since they get put back in the oven. These made such nice bite-sized snacks. Martha also did not add the lemon juice to the crust but I found it to be really dry and not really coming together so see how it goes.
I know this recipe also leaves you with that extra egg white - oh how I hate that! I must admit this time I couldn't be bothered and it ended up in the compost.
Lemon Tassies (Adapted from Martha Stewart)
Crusts:
5T butter, cut into chunks
1c flour
3T sugar
1 egg yolk
1t vanilla
1t lemon zest
1/2 t salt
1-2T lemon juice
Filling:
8oz cream cheese
1/3 c sugar
1 egg
2T lemon zest
2T lemon juice
1t vanilla
Lightly grease mini-muffin tins. Set aside. In a food processor pulse the butter and flour until it looks like bread crumbs. Add sugar, egg yolk, vanilla, zest, and salt. Process until incorporated. You might need to add the lemon juice for the dough to come together. DO NOT OVERPROCESS.
Divide dough into 4 pieces and then each of those 4 further down into 6 pieces. Place each dough ball into a muffin cup. Press the centers so that the dough fills the cups. Place on a baking sheet. Bake at 350 for 15-20 minutes or until lightly browned. Set aside on cooling rack while making the filling.
Beat cream cheese and sugar until light and fluffy. Add egg, zest, lemon juice, and vanilla. Mix until smooth. Scoop into each of the cooled crusts. Bake for 10-12 minutes or until set.
I know this recipe also leaves you with that extra egg white - oh how I hate that! I must admit this time I couldn't be bothered and it ended up in the compost.
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