LEMON TASSIES
Easy to make and charming in appearance, these tiny tarts are an ideal dinner-party dessert. The name is derived from the Scottish word for a "small cup."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 24
Number Of Ingredients 16
Steps:
- For candied lemon zest: Remove zest from lemons with a vegetable peeler, keeping pieces long. Remove white pith using a paring knife, and finely julienne using a very sharp knife. Place julienned zest in a small bowl; cover with boiling water. Let stand for 30 minutes; drain.
- Bring 1 cup sugar and the cool water to a boil in a small saucepan over medium-high heat. When sugar is completely dissolved, add julienned zest, reduce heat to medium-low, and cook for 10 minutes. Remove from heat, cover, and let stand overnight. Remove zest, and drain on wire rack. Roll in sugar. Dry on wire rack. Store zest in an airtight container for up to 2 weeks.
- Preheat the oven to 350 degrees with rack in upper third. Lightly butter a 24-cup mini-muffin pan; set aside. In a food processor fitted with a steel blade, combine the flour and butter. Pulse until mixture is the consistency of fine crumbs. Add the sugar, egg yolk, vanilla, lemon zest, and salt. Process until evenly incorporated and smooth; do not overprocess.
- Divide the dough into quarters. Divide each quarter into 6 pieces. Shape into balls. Place each ball in a muffin cup; press down in the centers so that the dough fits the cups snugly. Set muffin pan on a baking sheet.
- Bake until lightly browned all over and slightly darker at the edges, 15 to 20 minutes. Transfer baking sheet with muffin pan to a wire rack to cool.
- Make the filling: In an electric mixer fitted with the paddle attachment, beat cream cheese, sugar, egg, lemon zest, lemon juice, and vanilla until completely smooth. Using a 1/4-ounce ice cream scoop, fill the cooled crusts. Bake until filling is set and just beginning to color at the edges, 10 to 12 minutes. Transfer muffin pan to a wire rack. Garnish with candied lemon peel. Let cool completely before serving. The tassies may be stored in an airtight container, refrigerated, for up to 3 days.
LEMON TASSIES
Lemony and delicate. For a variation add poppy seeds to the filling. Chilling time for the dough is not included.
Provided by PetsRus
Categories Tarts
Time 55m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Blend together cream cheese and butter. Stir in flour, form into a ball and chill at least one hour.
- Divide into 24 balls, place in ungreased miniature muffin tins and press dough against bottom and up the sides.
- Combine filling ingredients and mix well, divide among tart shells.
- Bake 25-30 minutes or until set.
- Cool them for several minutes and gently remove them from the tins.
Nutrition Facts : Calories 105.7, Fat 6.9, SaturatedFat 4.2, Cholesterol 33.4, Sodium 63.9, Carbohydrate 9.8, Fiber 0.2, Sugar 5.8, Protein 1.3
LEMON TASSIES
Steps:
- 1. Beat 1/2 cup butter and cream cheese together until light and fluffy.
- 2. Add flour and beat until crumbly.
- 3. Shape dough into ball.
- 4. Preheat oven to 350 degrees F.
- 5. Spray 1 3/4" mini-muffin pans with oil.
- 6. Pinch off pastry, 1 Tbsp. at a time and press into prepared pans.
- 7. Mix juice, 3 Tbsp. melted butter, eggs and sugar in bowl. Divide filling evenly between cups.
- 8. Bake 40-45 minutes.
- 9. Remove from pans while slightly warm. Cool on wire racks.
- 10. Before serving, top each with a dollop of whipped cream.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
LEMON COCONUT TASSIES
Make and share this Lemon Coconut Tassies recipe from Food.com.
Provided by evelynathens
Categories Tarts
Time 30m
Yield 24 tassies
Number Of Ingredients 6
Steps:
- Preheat oven to 350F. Make tassie pastry (#59854) and line mini muffin cups with pastry.
- Beat the eggs, sugar, butter, lemon zest and lemon juice in a bowl.
- Stir in the coconut.
- Divide among 24 mini muffin cups or tassie cups.
- Bake for 20-25 minutes.
- Immediately, and very carefully using the tip of a pointed knife, gently knudge out each tassie out of its cup and transfer to a rack to cool.
- If they cool in the pan too long, they are more difficult to remove.
- Your first couple may break (those are the ones I eat on the spot- the rewards of making them!), but you will soon learn just the right'move' to remove them perfectly.
Nutrition Facts : Calories 34.8, Fat 1.6, SaturatedFat 1, Cholesterol 18, Sodium 16.9, Carbohydrate 4.7, Fiber 0.1, Sugar 4.5, Protein 0.6
LEMON CHESS TASSIES (MINI)
I love lemon desserts, so these sounded particularly yummy and easy to make. I think they would go very nicely with hot tea anytime. Use the "Lemon Chess Pie Filling" to fill the shells. From the "Southern Living Little Book of Mini Muffins & More" NOTE: Preparation time includes 1-hour chill time for dough.
Provided by kitty.rock
Categories Tarts
Time 1h55m
Yield 48 mini tassies, 48 serving(s)
Number Of Ingredients 12
Steps:
- LEMON CHESS TASSIES:.
- Beat butter and cream cheese at medium speed with an electric mixer until creamy.
- Gradually add flour to butter mixture, beating at low speed.
- Shape dough into 48 balls; cover and chill 1 hour.
- Place 1 dough ball into each lightly greased cup of miniature muffin pans, shaping each into a shell.
- Spoon LEMON CHESS PIE FILLING evenly into tart shells.
- Bake at 350 deg F for 25 minutes or until set.
- Cool in pans on wire racks for 10 minutes.
- Remove from pans; cool completely on wire racks.
- LEMON CHESS PIE FILLING:.
- Whisk together all ingredients.
- Use filling immediately.
- Makes 3 cups filling.
Nutrition Facts : Calories 123.3, Fat 7, SaturatedFat 4.2, Cholesterol 35.7, Sodium 66.8, Carbohydrate 13.9, Fiber 0.2, Sugar 8.4, Protein 1.7
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LEMON TASSIES - TASTE AND TELL
From tasteandtellblog.com
Reviews 60Estimated Reading Time 5 minsServings 48
- Preheat oven to 350F with rack in upper third. Coat two 24-cup mini-muffin tins with cooking spray.
- Make crusts: Process flour and butter in a food processor until mixture is the consistency of fine crumbs. Add sugar, egg yolks, vanilla, lemon zest, and salt. Process just until combined and sandy in texture; do not overprocess.
- Divide dough into quarters. Divide each quarter into 12 equal pieces, and shape into balls. Place each ball in a muffin cup; press into cup, stretching dough up the sides. Set each muffin tin on a baking sheet. Bake crusts, rotating halfway through, until lightly browned all over and slightly darker at the edges, 18 to 20 minutes. Tap down any puffed centers of the shells with the end of a wooden spoon or your finger. Transfer sheets with muffin tins to wire racks to cool.
- Make filling: With an electric mixer, beat cream cheese, sugar, egg, lemon zest and juice, and vanilla on medium speed until smooth. Using a 1-inch ice cream scoop, fill the cooled crusts with filling. Bake cookies, rotating sheets halfway through, until filling is set and just beginning to color at the edges, 10 to 12 minutes. Transfer to wire racks to cool completely. Tassies can be refrigerated in single layers in an airtight container for up to 3 days.
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