Pumpkin Tassies Recipe
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Two pumpkin tassies - perfect for a small treat with coffee or tea.
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Current recipe picture |
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Divide pastry dough into 24 portions and press each into bottom and sides of mini-muffin pans
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Portion filling into pastry shells and bake.
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Cool in pan a few minutes, then loosen by running a thin knife around each; carefully remove to a wire rack to finish cooling.
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All that's needed is a squiggle of whipped cream topping on each tassy!
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I used regular size muffin pans for this batch. Press pastry into bottom and partway up the sides of baking cups. Shorten baking time a few minutes. Expect a thinner crust, but they are firm enough to hold shape.
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These were baked in regular muffin pans, and are wider little pastries than the mini pan tassies.
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