Family Favorites...Raspberry Almond Tassies

  Raspberries and almonds are among my favorite flavors in foods so this was a easy choice for me to bake.  The Better Homes and Garden’s Test Kitchen Favorites uses these two flavors in Raspberry Almond Tassies. With a butter crust, which rolled out beautifully after chilling, Raspberry All Fruit preserves and ground almonds make up the filling. They are quite easy to make, just a little time fussing with them. I was surprised how easily the dough handled. I did get 24 tassies instead of the 18 it stated. A nice bonus.
  Do use the amount of the jam called for in each tassie. I had a few that I got too much jam in and it boiled up on the sides.
Raspberry - Almond Tassies
1 cup all purpose flour
¼ teaspoon salt
6 tablespoons cold butter
3 to 4 tablespoons cold water
4 ½ teaspoons seedless raspberry jam
½ cup sugar
3 tablespoons butter, softened
⅔ cup finely ground almonds
¼ teaspoon almond extract
1 slightly beaten egg
  In a medium bowl, stir together the flour and salt. With a pastry blender, cut in the cold butter until mixture looks like coarse crumbs. With a fork, stir in the cold water one tablespoon at a time until all flour is moistened and the ball stays together. Add a little more water if necessary. Shape into a ball, wrap in plastic wrap and chill in refrigerator for one hour.
  On a lightly floured surface, roll dough out to ⅛ inch thickness. Cut circles with a 2 ½ inch round cookie cutter. Ease into the cups of a ungreased 1 ¾ inch muffin cups.
Spoon ¼ teaspoon jam into the bottom of each cup. No more than ¼ teaspoon.
  In mixer bowl, beat sugar and softened butter till creamy. Beat in the egg, add the almond flavoring and ground almonds. Stir until well mixed.
  Spoon 1 tablespoon of filling into each cup on top of raspberry jam. Bake in 400° oven for 23 minutes or until brown on top. Remove from pan and cool on wire rack.
Dust with powdered sugar if desired.


  1. Here in UK we would call these Bakewell Tarts. My family adore them and they dissapearfast!

    1. I sure have heard of BAKEWELL tarts, is the recipe close?

    2. Almost word for word Myrna. I sometimes make a large one in an 8" sandwich tin (or pan as you call them), obviously this takes longer to cook.

  2. That would sure be faster. Fun to know as now when I read novels set in England I know what they are.


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