CRANBERRY TASSIES
Active time: 15 minutes | Total time: 35 minutes, plus 1 hour for chilling dough | 12 servings (makes 12 tassies) FOR THE CRUST 4 tablespoons unsalted butter, softened, but still cool to the touch
1½ ounces cream cheese, softened, but still cool to the touch
½ cup plus 1 tablespoon all-purpose flour FOR THE FILLING 1 cup fresh or frozen cranberries ¼ cup granulated sugar 2 tablespoons unsweetened cranberry, orange or pomegranate juice 1 large egg white (see NOTE) FOR MERINGUE (OPTIONAL) 1 large egg white ⅛ teaspoon fine sea or table salt ⅓ cup granulated sugar, preferably superfine FOR GARNISH (OPTIONAL) ¾ cup granulated sugar, divided ¼ cup water 12 fresh cranberries 12 tiny sprigs fresh rosemary Make the crust: In the bowl of a stand mixer fitted with the paddle attachment — or, if using a hand mixer, in a large bowl — beat together the butter and cream cheese until smooth, about 2 minutes. Stop the mixer and add the flour. On low speed, mix until no streaks remain and the dough starts to come together, about 1 minute. Scrape any stray dough from the sides of the bowl, gather into a ball and flatten into a smooth rectangle or disc. Cover tightly and refrigerate for 1 hour.
Cut the cold dough into 12 equal pieces, about 1-inch cubes, and, using your fingers, evenly press each piece into the bottom and up the sides of 12 mini muffin cups, making sure there are no holes. Refrigerate, uncovered, while you make the filling.
Position a rack in the middle of the oven and preheat to 350 degrees.
Make the filling: In a food processor or blender, blitz the cranberries, sugar and juice until pureed, about 1 minute. Add the egg white, and process or blend just until mixed, no more than 10 seconds. Retrieve the muffin pan from the refrigerator and add 1 heaping tablespoon of filling into each dough cup, filling it almost to the top.
Bake for 15 to 20 minutes, or until the crust is golden brown and the filling is set. Transfer the pan to a wire rack and cool completely before removing the tassies.
Make the meringue, if using: In the bowl of a stand mixer fitted with the whisk attachment — or, in a medium bowl using a hand mixer — whip the egg white and salt on high speed until soft peaks form. Sprinkle in the sugar, and continue whipping until stiff peaks form, 4 to 6 minutes. Using a teaspoon or small piping bag, top each tassie with a small dollop of meringue. (The meringue recipe makes enough for 12 to 24 tassies, depending on how much you use on each.)
Use a small blowtorch to toast the meringue before serving, if desired, or place the tassies under the broiler for a few seconds to brown just the top edges of the meringue. Some meringues may darken before others, so remove them as they reach their desired toastiness. Watch carefully to prevent burning.
Make the garnish, if using: While the tassies are baking, place a ¼ cup of the sugar in a medium bowl. In a small saucepan over high heat, combine the remaining ½ cup of the sugar and the water and bring to a rolling boil. Cool completely. Add cranberries and rosemary sprigs, tossing to coat, then, using a slotted spoon or fork, transfer glazed cranberries and rosemary to the bowl of sugar. Toss to coat. Garnish each tassie with a sugared cranberry and a sprig of sugared rosemary.
Nutrition information per tassie (with 1 tablespoon meringue) | calories: 100; total fat: 5 g; saturated fat: 3 g; cholesterol: 14 mg; sodium: 30 mg; carbohydrates: 13 g; dietary fiber: 1 g; sugar: 8 g; protein: 1 g.