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Tea Time Tassies: Sweet Treats for an Afternoon Break

tea time tassies

Tea time is a tradition that has been enjoyed for centuries. It originated in the United Kingdom and has since spread throughout the world, becoming a popular pastime for people of all ages. One of the essential components of tea time is the selection of sweet treats to accompany your tea. One such treat is the Tea Time Tassie. In this blog post, we will explore everything you need to know about Tea Time Tassies.

A Tea Time Tassie is a small pastry that is typically filled with various types of sweet fillings. These miniature tarts are perfect for serving at tea time or any other occasion where you want to impress your guests with a sweet treat. They can be made in advance and stored until needed, making them a convenient option for busy hosts.

In this article, we will cover everything you need to know about Tea Time Tassies, including their history, how to make them, and some creative ideas for fillings.

History of Tea Time Tassies

The origin of Tea Time Tassies is unclear, but it is believed that they were first created in the southern United States. The word "tassie" comes from the Scottish term for a small cup or goblet, which is fitting given that these pastries are intended to be bite-sized.

Over time, Tea Time Tassies have become a popular treat for special occasions, including weddings, baby showers, and holiday parties. They are versatile enough to be served as a sweet snack or as a dessert.

How to Make Tea Time Tassies

Making Tea Time Tassies is relatively simple, and the ingredients are easy to find at most grocery stores. Here's what you'll need:

  • 1/2 cup unsalted butter, softened
  • 3 ounces cream cheese, softened
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2/3 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a medium mixing bowl, beat the butter and cream cheese until creamy.
  3. Add in the flour and salt, and mix until a dough forms.
  4. Roll the dough into small balls and place them into a mini muffin tin.
  5. Press the dough down with your fingers to form a cup shape.
  6. In a separate mixing bowl, beat together the brown sugar, egg, and vanilla extract.
  7. Stir in the chopped pecans.
  8. Spoon the pecan mixture into each cup, filling it about three-quarters of the way.
  9. Bake for 15 to 18 minutes or until the edges are golden brown.
  10. Let cool before serving.

Creative Tea Time Tassie Fillings

One of the best things about Tea Time Tassies is that they can be filled with virtually any sweet filling you can imagine. Here are some creative ideas to get you ed:

Lemon Curd Filling

Lemon curd is a tangy and sweet filling that pairs perfectly with the buttery crust of a Tea Time Tassie. To make lemon curd filling, combine the following ingredients in a medium saucepan over low heat:

  • 1/2 cup fresh lemon juice
  • 1/2 cup granulated sugar
  • 3 egg yolks
  • 1/4 cup unsalted butter, cut into pieces
  • 1 tablespoon grated lemon zest

Whisk the mixture constantly until it thickens, then remove from heat and let cool before spooning it into the tassie cups.

Chocolate Ganache Filling

For chocolate lovers, a rich and creamy chocolate ganache filling is the perfect choice. To make chocolate ganache filling, heat 1/2 cup heavy cream in a saucepan over low heat until it begins to simmer.

Remove from heat and add 4 ounces chopped dark chocolate, stirring until completely melted and smooth. Let cool before spooning into the tassie cups.

Fruit Jam Filling

Fruit jam is a classic filling for Tea Time Tassies. Choose your favorite flavor, whether it's raspberry, strawberry, or apricot, and spoon it into the tassie cups before baking.

Tips for Perfect Tea Time Tassies

  • Don't overwork the dough when rolling it into balls. This can cause the tassies to become tough.
  • Use room temperature cream cheese and butter to ensure that they mix together smoothly.
  • Keep an eye on the tassies as they bake to prevent them from becoming too browned or burnt.
  • Let the tassies cool completely before removing them from the muffin tin.

Tea Time Tassies are a sweet and delicious treat that is perfect for any occasion. They are easy to make and can be filled with virtually any sweet filling you desire. Whether you prefer lemon curd, chocolate ganache, or fruit jam, there is a Tea Time Tassie recipe out there for you. So why not give them a try at your next tea party or gathering?

Frequently Asked Questions

Q1. Can I make Tea Time Tassies ahead of time?

A1. Absolutely! Tea Time Tassies can be made in advance and stored in an airtight container for up to three days.

Q2. Can I freeze Tea Time Tassies?

A2. Yes, you can freeze Tea Time Tassies for up to three months. Be sure to store them in an airtight container or freezer bag.

Q3. Can I use a pre-made pie crust for my Tea Time Tassies?

A3. Yes, you can use a pre-made pie crust if you prefer. Just be sure to roll it out and cut it into circles that fit into your mini muffin tin.

Q4. Can I make Tea Time Tassies without cream cheese?

A4. Yes, you can substitute the cream cheese with an equal amount of butter in the recipe.

Q5. How many Tea Time Tassies does this recipe make?

A5. This recipe makes approximately 24 Tea Time Tassies.

Q6. Can I use different nuts in the filling?

A6. Yes, you can use any type of nut you prefer, such as almonds, walnuts, or hazelnuts.

Q7. Can I make Tea Time Tassies without nuts?

A7. Yes, you can leave out the nuts or replace them with another ingredient, such as chocolate chips or dried fruit.

Q8. Can I use a different type of flour in the recipe?

A8. Yes, you can use whole wheat flour or gluten-free flour if you prefer.

Q9. Can I use a different type of sweetener in the recipe?

A9. Yes, you can use honey, maple syrup, or agave nectar instead of brown sugar.

Q10. Can I make Tea Time Tassies in a regular-sized muffin tin?

A10. Yes, you can make Tea Time Tassies in a regular-sized muffin tin, but you will need to adjust the baking time accordingly.

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