The Pioneer Woman Tasty Kitchen
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Almond Tassies with Mixed Berry Curd

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Prep:

Cook:

Level: Easy

System:

36

Description

Mini almond cups filled with easy, homemade berry curd.

Ingredients

  • FOR THE CURD:
  • 8 ounces, weight Frozen Mixed Berries, Thawed
  • ½ cups Sugar
  • 2 whole Eggs
  • ½ cups Butter, Melted
  • FOR THE COOKIES:
  • 1 cup Butter, Softened
  • ½ cups Brown Sugar
  • 1 can Almond Paste (7oz Can)
  • 1 whole Egg
  • 1 teaspoon Vanilla
  • 2 cups Flour
  • ½ teaspoons Baking Soda
  • ½ cups Shredded Coconut

Preparation

For the curd:
Puree thawed berries in a food processor until smooth. In a bowl, combine sugar and eggs. Add berries and butter. Microwave in one-minute intervals until berries are thick enough to coat the back of your spoon. This took me about 5 minutes. Cover with plastic wrap and chill until ready.

For the cookies:
Preheat oven to 350 F.

Combine softened butter, brown sugar and almond paste in a large bowl. Beat in the egg and vanilla. Slowly beat in flour and baking soda.

Spray two 24-count mini muffin tins with baking spray (recipe actually only makes 36).

Reserve one cup of dough, set aside. With the remaining dough place a one-inch ball in each muffin well. Spread to coat the sides of each well. Bake in a 350 F oven for 12-14 minutes or just until cookies begin to brown. Remove pans from the oven and fill the cookie cups with berry curd. Stir coconut into the remaining dough and crumble the mixture over each cookie. Return to the oven and bake for about 10 minutes. Then remove the pans from the oven and set them on a rack.

Let them stand in the pan for 2-3 minutes before removing to a cooling rack.

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