Monday, 6 April 2015

Blueberry & Almond Tassies (Secret Recipe Club)

Blueberry & almond tassies

My assignment this month for Secret Recipe Club was to make something from bcmom's kitchen. Anna has loads of delicious recipes, but her desserts are particularly mouth-watering.

This recipe for cranberry pecan tassies caught my eye, not least because I'd never heard of a tassie. (Or should that be tassy? I'm on shaky linguistic ground, here, although Google suggests there's a Scottish word 'tassie' meaning a cup, which could be the origin.) Anyway, one of my favourite SRC hobbies is to make something I've never before eaten, let alone baked, so the novelty appealed to me.

I was also intrigued by the method of making pastry with cream cheese, and the combination of textures and flavours sounded like a guaranteed winner.

It's not really cranberry season, but I did have a box of blueberries in the freezer. And since I was making that switch, I decided that almonds would be a better fit than pecans. But I'd definitely like to go back and try the original recipe once I can get my hands on some cranberries.

The result was fantastic. The filling is surprisingly moist, under a crispy top. The cream cheese pastry is slightly softer than my usual shortcrust, and flakier, and (when it's not being overwhelmed by the sweet berries) you can still detect the sharpness of the cheese. We had these for Easter tea and they were a perfect complement to the usual excess of chocolate.

Blueberry & Almond Tassies
Makes 12

For the dough:
110g (4oz) plain cream cheese
55g (¼cup) butter
165g (1 cup) plain flour

For the filling:
110g (¾cup) frozen blueberries
120g (⅔cup) almonds
1 egg
125g (¾cup) soft brown sugar
1tbsp melted butter
1tsp vanilla bean paste

  1. Cream together the butter and cream cheese, and fold in the flour to make a stiff dough.
  2. Refrigerate the dough for at least an hour.
  3. Once the dough is chilled, preheat the oven to 160°C (325°F).
  4. Roughly chop the blueberries and almonds, and combine.
  5. In a clean bowl, beat together the egg, sugar, melted butter, and vanilla. Whisk until creamy.
  6. Divide the dough into 12 even portions, and roll each piece into a small circle.
  7. Grease a 12-hole bun tin (such as you'd use for fairy cakes) and line with pastry circles.
  8. Divide the berries and nuts evenly between the pie cases.
  9. Spoon the egg and sugar mix over the top, about 1tbsp per tassie.
  10. Bake for 20-25 minutes, until golden brown.


Rachel said...

I'd never heard of a tassie, either. It does sound thoroughly yummy!

mypixieblog said...

I've never heard of tassies before either, but these look delectable. And I loved that you used ingredients that I (mostly) keep on hand at all times anyway :) Hope you are well Rachel, and that you enjoyed your weekend! XOXO

Cindy @ Hun What's for Dinner? said...

What a delicious recipe! I love your variation of blueberries and almonds. Great SRC choice this month!

Anna Hagen said...

I'd never heard of tassies before I found this recipe, either. I didn't even try looking them up!

Cranberries are my favorite so I always have some in the freezer. I buy lots of them when they're in season and freeze them. I love your combination, too, and that you figured out how to use what you had available. Now my brain is spinning, trying to think of other combinations...

Sarah said...

Yum. Blueberry tarts are lovely :) I also like cream cheese pastry because it's been more successful for me than a regular lard pastry. Great SRC choice!

Helen at Casa Costello said...

I'd forgotten all about how good cream cheese pastry is - so flaky but ages since I last made it. You've done a great job of the tassies! (or however they are spelt!) x

Avril said...

What a lovely looking recipe! FANTASTIC pick for SRC this month! :-)

Chit Chat Chomp said...

Same here - not heard of it either, but sounds lovely. I adore the combination of almonds and blueberries, especially once cooked as it seems to have a delicious caramelised flavour which I love!

Erin said...

Pecan Tassies are one of my favorite cookies! I love that you added blueberries! They look wonderful.

mypixieblog said...

Can't wait to hear about your adventures in Egypt. And thanks for the reminder that I really want to make these tassies :) XOXO

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