{"id":340323,"date":"2025-12-12T09:57:11","date_gmt":"2025-12-12T09:57:11","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/blueberry-buckle-tassies-mini-tarts\/"},"modified":"2025-12-12T09:57:11","modified_gmt":"2025-12-12T09:57:11","slug":"blueberry-buckle-tassies-mini-tarts","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=340323","title":{"rendered":"Blueberry Buckle Tassies (Mini Tarts)"},"content":{"rendered":"


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<\/a><\/div>\n
T is for tassie, such a versatile little tart.\u00a0 Tassies can be many flavors, most often pecan but really just about any pie filling can also be a tassie: chocolate, fruit, custard, cheese, etc.\u00a0 The standard tassie dough is pretty universal, a cream cheese and butter based short crust.\u00a0 Super easy to work with.\u00a0 I noticed a couple years ago that it was the same as rugelach dough<\/a> too!<\/div>\n

The short crust is quite easy to just throw together, although it is much harder to get the 3 oz packages of cream cheese nowadays.\u00a0 Supposedly they are still manufactured, but I haven’t seen them in many years.\u00a0 (They were widely available in my childhood.)\u00a0 Try to stick to the brick style cream cheese, it really is better for baking purposes.\u00a0 I give the leftover cheese from an 8oz brick to my kiddo for bagels and English muffins if I don’t have another purpose for it.\u00a0 It will mix in with the tub cream cheese.\u00a0 Or make a double batch of dough, it freezes well, then you only have 2oz left over.\u00a0 That way you can try other flavors of tassie tarts!<\/p>\n

\u00a0<\/p>\n

Make ahead friendly: I made all the parts for these one day, then assembled and baked the next day!\u00a0<\/p>\n

\u00a0<\/p>\n

Blueberry Buckle Tassies<\/span><\/i>
makes 24 mini tarts<\/p>\n

Basic tassie dough<\/i>:\u00a0
\u00bd cup butter
3oz cream cheese
1 cup flour<\/p>\n

Cream together the butter and cream cheese.\u00a0 Mix in the flour.\u00a0\u00a0(Dough should not be sticky, add another tbsp flour if it is.)\u00a0 Chill for at least an hour.\u00a0\u00a0<\/p>\n

Blueberry Filling<\/i>:
2\u00bd cups blueberries (or berries\/fruit of choice)
\u2153 cup sugar (you could use an extra tbsp if using a lime but we like them sweet tart)
1\u00bd tbsp flour
juice and zest of 1 lemon or lime (a lime will be a little bit more tart)<\/p>\n

Combine all ingredients in a saucepan and cook over low-medium heat until thickened.\u00a0 Set aside to cool.<\/p>\n

Streusel topping<\/i>:
2 tbsp flour
2 tbsp brown sugar
2 tbsp quick oats (or chopped nuts if desired)
1\u00bd tbsp butter<\/p>\n

Combine all ingredients until crumbly.\u00a0 Set aside.\u00a0<\/p>\n

To Assemble:<\/p>\n

When ready to bake, preheat oven to 350\u00baF.\u00a0 Divide tassie dough into 24 equal balls and press up the bottom and sides of two mini muffin tins.\u00a0\u00a0Add a heaping tsp of filling in each shell, enough to mostly fill the shells, then top with the streusel.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Fingers or a tart tamper will work\u00a0
to press the dough.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a0<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Try not to overfill like that one\u00a0
in the middle row.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
These will boil over like any good pie.\u00a0 Bake\u00a0
on a baking sheet to catch any drips!<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n
\n

Bake for 25-30 minutes until the streusel is golden and the crust is nicely browned all around. Cool for 5-7 minutes and carefully spin and pop out with a pairing knife. (Don’t wait too long or the bubble-over will glue them into the tins if it cools too much).\u00a0<\/p>\n

Finish cooling on a wire rack.\u00a0 These are lovely just slightly warm, they reheat in a toaster oven very well.\u00a0 Enjoy plain or with a mini scoop of ice cream or whipped cream.<\/p>\n

Store loosely covered, reheat in the oven or air fryer to restore any lost crispness.\u00a0 (I did 325\u00baF in the air fryer for 5 minutes.\u00a0 Oven or toaster oven could be 350\u00ba for 5-10 minutes, or just keep it on warm until heated through.)<\/p>\n

Try them with your favorite fruit pie filling!\u00a0<\/p>\n

Here are some more T recipes:\u00a0<\/p>\n<\/div>\n

<\/a><\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

T is for tassie, such a versatile little tart.\u00a0 Tassies can be many flavors, most often pecan but really just about any pie filling can also be a tassie: chocolate, fruit, custard, cheese, etc.\u00a0 The standard tassie dough is pretty universal, a cream cheese and butter based short crust.\u00a0 Super easy to work with.\u00a0 I […]<\/p>\n","protected":false},"author":1,"featured_media":340324,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[16479,1258,1605,17669,53722],"dealstore":[],"offerexpiration":[],"class_list":["post-340323","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-blueberry","tag-buckle","tag-mini","tag-tarts","tag-tassies"],"yoast_head":"\nBlueberry Buckle Tassies (Mini Tarts) - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=340323\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Blueberry Buckle Tassies (Mini Tarts) - 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