This recipe, together with the one for Pecan Tassies can produce many opportunities for creative cooks to express themselves with both sweet and savory delights.

More Fillings for Tassies
Serves: 6
  • 6 1/2 Tablespoons sugar
  • 1/4 Cup butter
  • 1/4 Cup lemon juice
  • 2 eggs
  • 1/4 to 1/2 teaspoon lemon peel
  1. In a small saucepan over low heat, cook the 1 st three until dissolved. Beat the eggs with a mixer and add the hot mix very slowly, mixing constantly. Then return mix to the saucepan and cook for about 3 minutes until it's of pudding consistency. Stir in lemon peel. Let cool to room temp. Fill each tartlet with about 2 tsps of the lemon mix. Bake at 350 F for 20-25 mins., or until golden.
  2. The back of the tart tamper package also suggested some other fillings, like cherry or blueberry pie filling, or vanilla pudding topped afterwards with a strawberry or a few blueberries (glaze with some heated currant jelly).
See Pecan Tassies for crust recipe.

For other alternative fillings, we suggest quiche filling for savory appetizers, hazelnut in place of pecan (see same recipe link above), raisins and walnuts, fig filling, prune filling, raspberry jam filling or other types of fillings as you deem fit. This is a very flexible recipe and produces a myriad of opportunities for the creative cook as both sweet and savory delights.

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