Festive, buttery little tarts, these Cranberry and Rosemary Tassies are simple to whip up and are such a fun addition to cookie boxes, cookie swaps, or any holiday parties you are hosting or attending. Sweet, tart, and so pretty when topped with sugared cranberries and rosemary.
For the crust:
- 1 8-ounce block cream cheese at room temperature
- 1 stick butter at room temperature
- 2 cups all purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla
For the filling:
- 1 12-ounce package fresh cranberries
- 1.5 cups brown sugar
- 1/3 cup all purpose flour
- 1/2 teaspoon kosher salt
- 1/2 cup water
- 2 sprigs fresh rosemary
- 1/4 cup fresh lemon juice (feel free to use orange juice if you like that flavor with cranberries)
- 1/4 teaspoon ground cinnamon
- 2 tablespoons butter
For the rosemary sugar coating:
- leaves from one sprig of rosemary
- 1 cup granulated sugar
- 1/2 stick butter, melted
For rosemary sugar:
Place sugar and rosemary leaves in a food processor and pulse until rosemary is very finely chopped. Pour into a shallow dish and set aside.
For the filling:
Place sugar, flour, and salt in a medium saucepan, whisk to combine, then add water, cinnamon, and rosemary sprigs.
Bring to boil and let cook for about 10 minutes, stirring occasionally until mixture is thickened.
Next, add cranberries and lemon juice and cook for 4-5 minutes until some cranberries have popped.
Remove from heat, remove and discard rosemary sprigs, and stir in butter until it is completley melted and combined.
Let this mixture cool to room temperature.
For the crust:
cream cream cheese, butter, sugar, and vanilla in a stand mixer fitted with a paddle attachment until smooth, about 2 minutes on medium speed.
Add flour and salt and mix until combined and a soft dough forms.
Wrap dough in plastic and place in fridge for 30 minutes or up to 3 days. If you let it rest for longer than an hour, make sure to let dough soften at room temp for about 30 minutes before you scoop into mini muffin tins.
Prepare a mini muffin tin by spraying very lightly with non-stick baking spray.
Once dough has chilled, preheat oven to 350 degrees F.
Scoop about a tablespoon and a half of dough into each mini muffin tin. I use my smallest cookie scoop for this and make a mounded scoop which is about 14 grams if you want to get really precise. Just aim for a ball of dough that is about an inch in diameter.
You can either use your fingers to press dough into bottom and up the sides of tin. Or, what I like doing is to take the dough ball and squish it between my palms, then use my fingers to work it into about a 3 inch circle. Imagine you’re making a tiny pizza. Then, press the dough gently into the pan. This doesn’t have to be perfect, just make sure there are no holes in the dough.
Once all your tassies are formed, spoon in a small amount of cranberry filling. Fill them almost to the top, but not above the dough.
Bake in preheated 350 degree Fahrenheit oven for 30 minutes, until crust is light golden brown and the filling is bubbly.
Let cool in pans for a few minutes, then carefully remove and allow to cool on a rack.
Once cool enough to handle, brush the outer edges of tassies with melted butter and roll in the rosemary sugar.
You will likely have a little bit of filling leftover. Just save it for another batch or use it to top toast, waffles, pancakes, biscuits, cheesecake, or ice cream.
The yield for this recipe depends on the size of your mini muffin tin, how much dough you use in each tin, etc. So you will end up with somewhere between 30-40 little tassies.
The filling for this recipe was adapted from All Recipes
Keywords: tassies, cranberry tassies, cranberry and rosemary tassies, christmas baking