Распечатать
E-mail
 Two pumpkin tassies - perfect for a small treat with coffee or tea. |
 Divide pastry dough into 24 portions and press each into bottom and sides of mini-muffin pans |
 Portion filling into pastry shells and bake. |
 Cool in pan a few minutes, then loosen by running a thin knife around each; carefully remove to a wire rack to finish cooling. |
 All that's needed is a squiggle of whipped cream topping on each tassy! |
 I used regular size muffin pans for this batch. Press pastry into bottom and partway up the sides of baking cups. Shorten baking time a few minutes. Expect a thinner crust, but they are firm enough to hold shape.
|
 These were baked in regular muffin pans, and are wider little pastries than the mini pan tassies. |
| prev | 1 of 7 | next |  Add a photo | |
Perfect for holiday gatherings, these little tarts will disappear fast and are the perfect size when folks want just a little sweet treat. Because not everyone has mini-size muffin pans, I have included photos and baking instructions for using regular muffin pans.
Ингредиенты
- PASTRY:
- 1/2 cup butter, softened
- 1 3-ounce package cream cheese, softened
- 1 cup flour
- FILLING:
- 1 egg
- 1/2 cup canned pumpkin
- 1/4 cup sugar
- 1/4 cup milk
- 1 teaspoon pumpkin pie spice
- OPTIONAL: Prepared whipped cream topping
Инструкции
- Preheat oven to 325 degrees F.
- PASTRY:
- Beat butter and cream cheese together well; mix in flour.
- Divide into 24 balls and press each into bottom and up the sides of ungreased 1 3/4-inch muffin cups (mini-size muffin pan; if you substitute a regular size muffin pan, press pastry in bottom and partway up the sides of muffin cups and shorten baking time a few minutes.)
- FILLING:
- Beat together egg, pumpkin, sugar, milk and spice. Spoon about a scant tablespoon (about 2 teaspoons or so) of filling into each pastry-lined muffin cup.
- Bake 25-30 minutes (or less time if using a regular muffin pan) until pastry is golden brown on edges and filling is puffed and set.
- Remove from oven and cool in pans 3-4 minutes. Run a sharp knife carefully around each one to loosen, then transfer tassies to a wire rack and cool completely.
- Optional: Serve with a tiny dollop of prepared whipped topping.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 21g | |
| Recipe makes 24 servings | |
| Calories 78 | |
| Calories from Fat 47 | 60% |
| Total Fat 5.38g | 7% |
| Saturated Fat 3.23g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 42mg | 2% |
| Potassium 24mg | 1% |
| Total Carbs 6.49g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 2.39g | 2% |
| Protein 1.12g | 2% |
