Tassies are my absolute favorite Christmas cookie. A cream cheese dough is filled with brown sugary goodness (and when I could eat them, walnuts) – they are dangerously good. But I’ve always just made them at Christmas time, when I didn’t even think that I could make them all year round! I came across a recipe for blueberry pie tassies and was so intrigued. They’re easy to make cookies and they’re kind of like a mini individual sized blueberry pie. Plus, they couldn’t be any easier since you use already prepared pie filling.
I recently went on a Maine roadtrip and being the foodie I am, wanted to take back some quintessential Maine tastes with me. I avoided the lobster ice cream, but brought home a jar of wild Maine blueberry pie filling. It was just sitting in the cupboard screaming to be made into these adorable blueberry pie tassies. The great thing is you can make these with any kind of pie filling you have. Of course you can up this to the next level and make your own pie filling as well. Pie filling is already super sweet so the cream cheese dough really contrasts the sweetness perfectly.
While I do not own a tart shaper, this would make these cookies even easier and they would come out perfectly uniform in thickness. If you don’t have one like me, you can just use your thumb and fingers to create the pool for the pie filling to go into.
Blueberry Pie Tassies
Adapted from Carrie’s Experimental Kitchen
- 1 stick salted butter, softened
- 4 ounces cream cheese, softened
- 1 cup flour
- Nonstick cooking pray
- 1 cup prepared blueberry pie filling (or any other flavor you prefer)
- Preheat the oven to 350° Fahrenheit.
- In the bowl of an electric mixer, beat the butter, cream cheese, and flour until a soft dough forms.
- Spray a mini muffin (or tassie) pan with nonstick cooking spray. Form the dough into 24 1” sized balls and place in the pan. Either using a tart shaper or your thumb and index finger, form each dough ball into a small cup with dough going up the sides of the tin. Be careful to keep the thickness of the bottom and sides the same – this is harder to do without a tart shaper, but not impossible.
- Spoon in the pie filling – leave a little room so the filling doesn’t overflow when baking.
- Bake for 25-30 minutes or until the edges of the cookies are lightly browned.
- Cool in the pan for about 5 minutes then remove the tassies from the pan and place on a wire rack to cool. Store in an airtight container in the refrigerator.