For the dough:
1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
For the filling:
1/4 cup raspberry preserves
1/2 cup granulated sugar
1/2 cup almond paste
2 egg yolks
3 tablespoons all-purpose flour
2 tablespoons milk
1 tablespoon orange juice
To make the pastry dough, beat together butter and cream cheese until creamy.
flour until blended. Cover and refrigerate.
When firm, divide dough into 24
balls. Press balls into the bottom and up the sides of mini-muffin tins. We
silicone mini muffin tins, as the tassies are much easier to remove intact.
Pre-heat oven to
400 F. Place 1/2 teaspoon of raspberry preserves in the bottom of each unbaked
make the filling, knead together sugar and almond paste. Mix in egg yolks one
at a time.
Beat well. Stir in the flour, milk and orange juice.
Spoon this mixture evenly
into each of
the shells, covering the raspberry filling.
Bake for 15 minutes.
Allow to cool
removing from muffin tins.