Pecan Almond Raspberry Tassies

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Pecan Almond Raspberry Tassies

These little cookies have the most tender, buttery, nutty, crusts and are filled with a deliciously simple brown sugar caramel, raspberry jam and are topped with a showering of chopped almonds and pecans. You won’t be able to eat just one!

Pecan Almond Raspberry Tassies.jpg

Pecan Almond Raspberry Tassies

Ingredients:

Pecan Almond Topping

  • 1/4 cup almonds (50 grams),

  • 1/4 cup pecans (40 grams)

Pecan Crust

  • 6 tablespoons of ice cold butter, (85 grams)

  • 1/4 cup of pecans (40 grams)

  • 1/4 cup sugar (60 grams)

  • 1/2 teaspoon salt (4 grams)

  • 3/4 cup of all purpose flour (95 grams), plus a little extra for shaping dough

  • 2 -3 tablespoons of ice cold water

Brown Sugar Caramel Filling & Raspberry Filling

  • 1 tablespoon of melted butter (15 grams)

  • 1 large egg

  • 1/2 cup of light brown sugar, packed (115 grams)

  • 1 teaspoon vanilla extract (5 grams)

  • Pinch of salt

  • 1/3 cup of raspberry preserves

Method:

Pecan Almond Topping

  1. In a food processor add almonds and pulse till almost finely crushed.

  2. Once the almonds have been crushed add the pecans and pulse a few more times until the entire mixture looks finely crushed. Pour out mixture into a bowl and set aside.

Pecan Crust

  1. Preheat your oven to 350 degrees and prepare your mini muffin pan by spraying each cavity with a little bit of nonstick spray and dab off the excess with a napkin

  2. Cut your ice cold butter into small chunks and set aside.

  3. Add pecans, sugar, salt, and all purpose flour into your food processor and pulse until the nuts are ground the ingredients are combined.

  4. Add a couple ice cold butter chunks in batches and pulse with the dry ingredients until the mixture resembles coarse meal.

    • Note: The mixture should still be separate but will stick together if you press it between your fingers.

  5. Slowly add a little bit of ice cold water to your mixture until the dough just comes together.

    • Note: Do not add too much water as it will make your dough too tacky and hard to handle.

  6. Pull the dough out of your food processor and using a little extra flour, shape it into a log and divide the log into 24 even pieces.

    • Note: If your dough is too sticky add a little bit more flour so that the dough is no longer tacky.

  7. Roll each piece of dough into a ball and place into each cavity of the mini muffin pan and press down. Make sure the dough is pressed evenly along the bottom and side and make sure the it isn’t spread too thin.

    • Note: If the dough is too thin the filling might leak and will be hard to pull out of the pan once baked.

  8. Once all the dough is pressed into the pan, place them crusts in the oven to bake for about 15 to 18 minutes or until golden brown and slightly puffy.

Brown Sugar Caramel & Raspberry Filling

  1. While the crusts bake, prepare the brown sugar caramel filling by mixing the cooled melted butter, egg, light brown sugar, vanilla extract and a pinch of salt and whisking the entire mixture until smooth and well combined, set aside.

  2. Prepare the raspberry jam filling by taking a Ziploc bag or a small pipping bag and filling it with 1/4 cup of raspberry jam and smoothing it with your hands to get rid of any lumps. Cut a little tip of the end of the bag so you can pipe out a little bit of jam at a time. Set aside.

Assembly

  1. Once the tassie crusts are done baking, pull them out and while hot, press each tassies with the back of a tablespoon or teaspoon measure to create some depth for the filling.

  2. Squirt a little bit of the jam into each tassie (about the size of a chocolate chip) and pour a teaspoon of the brown sugar caramel filling so it covers all the jam and fills up till the edge of the tassie crust.

  3. Cover the entire top of the tassies with the ground up pecan and almond topping and press it in lightly so it sticks.

  4. Place the tassies into the oven for about 12-15 minutes or until the tops are crackly and dome a bit. Let them cool for about 20 minutes at room temperature and then using a toothpick, pry them loose. Serve and enjoy!

Notes:

  • Tassies are a great cookie to pack in holiday cookie boxes as they hold up pretty well and can stay out at room temperature for 3 to 4 days without any change in flavor.