Almond Tassies: Tiny Bites of Irresistible Delight

The scent of almond extract always transports me back to my grandmother’s kitchen. Every Christmas, amidst the flurry of cookie baking and family gatherings, she would meticulously craft these tiny, perfect Almond Tassies. I remember being captivated by the way she would carefully place a single almond in each pastry shell, a promise of the nutty, sweet treasure within. These little tarts weren’t just dessert; they were edible jewels, symbols of her love and the holiday spirit. And now, carrying on that tradition is my way of sharing that love with my own family.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 35-40 minutes
• Yields: 24 tassies
• Dietary Type: Vegetarian

Ingredients

For the Filling:

• ¾ cup brown sugar
• 1 egg
• 1 tablespoon melted butter
• ½ teaspoon vanilla extract
• ¼ teaspoon almond extract
• 1 dash salt
• ¾ cup sliced almonds
• 24 whole almonds (for garnish)
• 24 pre-made Tassie pastry shells (See recipe #59854)

Equipment Needed

• Measuring cups and spoons
• Mixing bowl
• Spoon or small scoop
• Baking sheet

Instructions

1. Begin by preheating your oven to 350°F (175°C). This ensures that the tassies bake evenly and the filling sets properly.

2. In a medium-sized mixing bowl, combine the brown sugar, egg, melted butter, vanilla extract, almond extract, and salt. It’s crucial that the butter is fully melted but not hot, to avoid cooking the egg.

3. Mix the ingredients thoroughly until well combined and smooth. This ensures the sweetness and flavors are evenly distributed throughout the filling. A smooth mixture will result in a better texture after baking.

4. Gently fold in the sliced almonds. Be careful not to overmix at this stage, as it can cause the almonds to release their oils and make the filling greasy.

5. Now, prepare your unbaked pastry shells. Place one whole almond at the bottom of each shell. This adds a delightful textural surprise and a burst of almond flavor.

6. Using a spoon or small scoop, carefully spoon the almond mixture into each pastry shell, filling them about ¾ full. Overfilling can cause the filling to spill over during baking, resulting in messy tassies.

7. Arrange the filled tassies on a baking sheet. This prevents the bottoms from burning and makes it easier to transfer them to and from the oven.

8. Bake for 20-25 minutes, or until the pastry is golden brown and the filling is set. The filling should be slightly firm to the touch and no longer jiggly. Keep a close eye on them, as baking times may vary slightly depending on your oven.

9. Once baked, remove the tassies from the oven and let them cool completely on the baking sheet before serving. This allows the filling to fully set and prevents the pastry from breaking.

Expert Tips & Tricks

• Pastry Perfection: If you want to elevate your tassies, consider making your pastry shells from scratch. A flaky, buttery crust makes all the difference. You can even add a touch of almond extract to the dough for extra flavor.
• Sugar Selection: The type of brown sugar you use can influence the flavor. Dark brown sugar will give a more molasses-like taste, while light brown sugar will be milder.
• Preventing Soggy Bottoms: For perfectly crisp pastry bottoms, try blind-baking the shells for a few minutes before adding the filling. This helps to set the pastry and prevent it from absorbing moisture from the filling.
• Make-Ahead Magic: The filling can be prepared a day in advance and stored in the refrigerator. This makes assembly quick and easy on baking day. Just be sure to bring it to room temperature before filling the pastry shells.
• Almond Toasting: Toast the sliced almonds for enhanced flavor! Bake on a sheet at 350F for 5-10 minutes until lightly golden. Cool before mixing with filling.

Serving & Storage Suggestions

Almond Tassies are delightful served warm or at room temperature. They pair beautifully with a cup of coffee, tea, or a glass of dessert wine. For an extra touch of elegance, dust them with powdered sugar before serving.

To store leftover tassies, keep them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. You can also freeze them for up to 2 months. To reheat, simply warm them in a preheated oven at 300°F (150°C) for a few minutes, or until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	50.5 kcal	N/A
Calories from Fat	19g	39%
Total Fat	2.2 g	3%
Saturated Fat	0.5 g	2%
Cholesterol	10.1 mg	3%
Sodium	15.7 mg	0%
Total Carbohydrate	7.3 g	2%
Dietary Fiber	0.3 g	1%
Sugars	6.8 g	27%
Protein	0.9 g	1%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Nut-Free Option: For those with almond allergies, consider using other nuts such as pecans, walnuts, or macadamia nuts.
• Citrus Zest: Add a touch of citrus zest (lemon, orange, or lime) to the filling for a bright, refreshing twist.
• Chocolate Chips: Fold in mini chocolate chips for a decadent, chocolate-almond combination.
• Spice It Up: A pinch of cinnamon, nutmeg, or cardamom can add warmth and complexity to the flavor profile.
• Maple Syrup: For a richer flavor, substitute the melted butter with maple syrup for a unique touch of natural sweetness.

FAQs (Frequently Asked Questions)

Q: Can I use store-bought pastry shells?
A: Yes, using store-bought pastry shells is a convenient shortcut. Just ensure they are a good quality and fit the size you prefer for your tassies.

Q: How do I prevent the pastry shells from burning?
A: Keep an eye on them during baking and lower the oven rack if the shells are browning too quickly. You can also tent the tassies with foil during the last few minutes of baking.

Q: Can I make these ahead of time and freeze them?
A: Absolutely! Tassies freeze beautifully. Allow them to cool completely, then wrap them individually or in small batches before freezing in an airtight container.

Q: What if my filling is too runny?
A: Make sure you have measured the ingredients accurately, especially the egg. If the filling is still too runny, you can add a teaspoon of cornstarch to help thicken it.

Q: Can I use a different type of extract?
A: While almond extract is traditional, you can experiment with other extracts like vanilla, maple, or even a hint of rum extract for a different flavor profile.

Final Thoughts

These Almond Tassies are more than just a recipe; they’re a little piece of my heart and history. I hope this recipe inspires you to create your own memories and traditions. Whether you’re a seasoned baker or just starting out, I encourage you to give these little treats a try. Bake them for your loved ones, share them with friends, or simply enjoy them as a sweet indulgence for yourself. Don’t be afraid to experiment with variations and make them your own. And most importantly, enjoy the process of creating something delicious and meaningful. I’d love to hear about your experience and any creative twists you add!