Raspberry Tassies Recipe (2024)

Updated on February 22, 2023|By Kate|11 Comments

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Raspberry tassies recipe makes pie-like cookies. These tassies have tender pie crust filled with raspberry filling.

This time of year, it’s all about the cookies! These Raspberry Tassies are a little different than most cookies.

Tassies are considered cookies, but they are almost like little mini pies.

These tassies have a rich, flaky shell and are filled with raspberry fruit filling (pie filling). The raspberry tassies aren’t super sweet, so I topped them with a fresh raspberry and a little whipped cream to dress them up and make them just a touch sweeter.

How to make raspberry tassies

Step 1: Beat butter, cream cheese, flour, and almond extract together until well-combined.

Step 2: Cover dough, and chill until firm.

Step 3: Preheat oven to 400 F. Grease and flour a 24-cup mini muffin tin.

Step 4: Divide chilled dough between the mini muffin cups, pressing dough into the bottom and up the sides.

Step 5: Divide fruit filling between cookie cups.

Step 6: Bake for about 10-15 minutes, or until tassies are light golden brown.

Step 7: Let cool in pan before removing.

Storage

The tassies can be stored in an airtight container at room temperature for 2-3 days.

I don’t recommend topping the tassies with whipped cream until you’re ready to serve. However, if you have leftover tassies that have been topped with whipped cream, they should be stored in the refrigerator.

More fruit cookie recipes!

Lemon Cookies
Lemon Coconut Cookies
Apple Pie Cookies
Lemon Sugar Cookies

If you’ve tried this raspberry tassie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

Raspberry Tassies Recipe

Author Kate @ I Heart Eating

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chilling 2 hours hours

Total Time 20 minutes minutes

Raspberry tassies recipe makes tender crust filled with raspberry filling.

Ingredients

▢ 1/2 cup butter at cool room temperature
▢ 3 ounces cream cheese softened
▢ 1/2 teaspoon almond extract
▢ 1 cup all-purpose flour
▢ 21 ounce can raspberry fruit filling

Instructions

Beat butter, cream cheese, flour, and almond extract together until well-combined.
Cover dough, and chill until firm.*
Preheat oven to 400 F. Grease and flour a 24-cup mini muffin tin.
Divide chilled dough between the mini muffin cups, pressing dough into the bottom and up the sides.
Divide fruit filling between cookie cups.
Bake for about 10-15 minutes, or until tassies are light golden brown.
Let cool in pan before removing.

Notes

*At this point, dough can be chilled for up to three days.

**Nutrition values are estimates.

Nutrition

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Created by Kate

Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

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