Tiny as a cup of tea and just as cute, the tassie is best known as a cookie-like, pecan-filled pastry. But why stop at pecans? Just about anything can fill the pastry crust of a tassie.
After a muted pandemic holiday season last year, some are gearing up for bigger Thanksgiving, Friendsgiving, and other holidays with loved ones. Others always keep things close and careful. Whether your group is large or small, you will need dessert. Instead of making one or three full-size pies, what if you made a few platters of tassies? That way, whatever type of gathering you plan on having, everyone can grab a bite (or four!) Of their favorite Thanksgiving dessert flavors.
Below, find formulas for Classic Pecan Tassies, Pumpkin Tassies, Apple Crumble Tassies, Cranberry Tassies, Lemon Tassies, Chocolate Tassies, and Buttermilk Chess Tassies.
Here’s the best part: Tassie pastry is made with cream cheese, so it’s very forgiving. It can be done in a blender or with your hands, and there is no rolling. You’ll be pressing small balls of dough into and around the sides of mini muffin tins to make extra flaky crusts for these two-bite pies.
[All your Thanksgiving FAQs, answered]
Each recipe makes enough for 12 cups and can be baked in a 12 or 24 cup mini muffin pan. If you have a 24-cup mini muffin pan, you can make one batch and fill only 12 cups, double up a recipe, or mix and match two toppings in the same pan. (All recipes cook at the same temperature for the same amount of time.) Pecans and chocolate go well together, as do pumpkin and buttermilk chess. An apple crumble and a cranberry meringue would also be a good match. Recipes are easily doubled and quadrupled. They store well, and a box of mugs makes a darling gift, too.
This classic pecan tassie recipe was adapted from our archives. The brown sugar and a touch of salt in the filling produces a butterscotch-like layer in each. Toasted pecans rise to the top and add crunch to every bite.
The simplest pumpkin cream gets a generous dose of cinnamon, ginger and nutmeg for these pumpkin pie-inspired tassies. Top each with the tiniest dollop of whipped cream, if desired.
Tangy buttermilk and brown butter unite in a rich chess-like cream for a southern-inspired mug.
The tangy and spicy apple filling of these apple pie-like mugs turns candy as they cook. A crispy brown sugar crumble baked on each for a nice counterpoint.
Ruby red and with a garnish that is more tart than sweet, these cranberry tassies are made with fresh or frozen fruit. Add an optional spoonful of toasted meringue, a sweet cranberry and a sprig of rosemary to make up the pie filling.
Like tiny lemon pies, these lemon mugs will bow your mouth – a welcome contrast after a meal of heavy, chewy and meaty flavors. Use a blowtorch or your grill to toast a swirl of meringue on top for added enjoyment.
Like a bite of brownie in a buttery crust, this chocolate tassie recipe is filled with chopped dark chocolate. A pinch of flaky sea salt on top enhances the complex flavors of the chocolate.
About the story
Photos by Scott Suchman for The Washington Post, food styling by Lisa Cherkasky for The Washington Post, photo editing by Jennifer Beeson Gregory, design and art direction by Lizzie Hart, development by Leo Dominguez