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Cranberry Tassies Recipe

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4.3 from 78 reviews

Cranberry Tassies are delightful bite-sized tartlets featuring a rich, buttery cream cheese crust filled with a spiced fresh cranberry filling. These festive treats combine a tender pastry with a tangy, sweet, and aromatic cranberry topping, enhanced with rosemary and citrus notes, perfect for holiday gatherings or special occasions.

  • Total Time: 50 minutes
  • Yield: 24 mini tassies

Ingredients

Crust

  • 1 (8-ounce) block cream cheese, at room temperature
  • 1 stick butter (½ cup), at room temperature
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • ¼ teaspoon kosher salt
  • 1 teaspoon vanilla extract

Cranberry Filling

  • 1 (12-ounce) package fresh cranberries
  • 1.5 cups brown sugar
  • ⅓ cup all-purpose flour
  • ½ teaspoon kosher salt
  • ½ cup water
  • 2 sprigs fresh rosemary
  • ¼ cup fresh lemon juice (or orange juice as alternative)
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons butter
  • Leaves from one sprig of rosemary

Topping

  • 1 cup granulated sugar
  • ½ stick butter (¼ cup), melted

Instructions

  1. Prepare the crust: In a large bowl, combine the room temperature cream cheese and butter. Beat until smooth and creamy. Add the 2 cups of all-purpose flour, 2 tablespoons granulated sugar, ¼ teaspoon kosher salt, and 1 teaspoon vanilla extract. Mix until the dough forms a smooth ball. Chill the dough in the refrigerator for at least 30 minutes to make it easier to handle.
  2. Make the cranberry filling: In a medium saucepan, combine the fresh cranberries, brown sugar, ⅓ cup all-purpose flour, ½ teaspoon kosher salt, and ½ cup water. Add the 2 sprigs of fresh rosemary and bring the mixture to a boil over medium heat. Reduce the heat and simmer for about 10 minutes or until the cranberries have softened and the sauce thickened. Stir in the lemon juice (or orange juice), ground cinnamon, and 2 tablespoons butter. Remove the rosemary sprigs and stir in the rosemary leaves to infuse the filling with a fresh herbal flavor.
  3. Preheat the oven and prepare the pan: Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it lightly with parchment to ensure the tassies release easily after baking.
  4. Shape the tart shells: Remove the chilled dough from the refrigerator. Take portions of dough and press them evenly into the mini muffin tin cups, forming small cups with the dough extending about halfway up the sides.
  5. Fill and top the tassies: Spoon the cranberry filling into each pastry cup, filling it just to the top but not overflowing. Mix the 1 cup granulated sugar and the melted ½ stick butter together to create a sugary topping. Brush or sprinkle this mixture over the tops of each filled tart to add sweetness and a slight glaze.
  6. Bake the tassies: Place the tartlets in the preheated oven and bake for 20-25 minutes or until the crust is golden and the filling is bubbly.
  7. Cool and serve: Allow the cranberry tassies to cool completely in the pan before carefully removing them. Serve at room temperature or slightly chilled for best flavor and texture.

Notes

  • Chilling the dough before shaping helps prevent shrinking during baking.
  • You can substitute orange juice for lemon juice in the filling for a sweeter citrus flavor.
  • Use fresh rosemary leaves sparingly to avoid overpowering the tartness of the cranberries.
  • Store leftover tassies in an airtight container in the refrigerator for up to 3 days.
  • This recipe can be doubled to serve a larger crowd.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/cranberry-tassies-recipe/