Sazerac Tassies

[Photograph: Caroline Russock]

Just like their cocktail inspiration, these flakey little tarts are delicately flavored with anise liqueur.

Reprinted with permission from Sweet Auburn Desserts by Sonya Jones. Copyright © 2011. Published by Pelican Publishing Company. Available wherever books are sold. All rights reserved.

Sazerac Tassies

About This Recipe

Yield:2 dozen mini-tarts
Active time:30 minutes
Total time:1 hour 30 minutes
This recipe appears in: Bake the Book: Sazerac Tassies


  • Filling:
  • 1 cup sugar
  • 2 teaspoons flour
  • 1/4 teaspoon baking powder
  • 2 eggs, lightly beaten
  • 4 tablespoons anise liqueur
  • 2 teaspoons honey
  • Tart Shells:
  • 1 cup flour
  • 2 ounces powdered sugar, plus more for dusting
  • 1 teaspoon baking powder
  • 12 tablespoons (1 1/2 sticks) butter
  • 2 tablespoons anise seeds


  1. 1

    To make the filling, combine the sugar, flour, and baking powder in a bowl. Add the beaten eggs, anise liqueur, and honey, and mix well.

  2. 2

    To make the tart shells, combine the flour, powdered sugar, and baking powder in a mixing bowl. Cut the butter into the flour mixture with a pastry blender until the mixture resembles coarse meal. Use your hands to form a ball. Press the dough flat (but do not roll out) and cover with plastic wrap. Refrigerate the dough for at least 1 hour.

  3. 3

    Preheat the oven to 375°F. Once the dough has chilled, divide the dough into 24 balls and press each dough ball into a tart shell, or into the cups of mini muffin pans. Divide the anise seeds among the tart shells and spoon about 1 tablespoon of filling into each shell.

  4. 4

    Bake the tassies for 15 minutes, or until lightly browned. Cool before you unmold the tassies from the tart pan.

  5. 5

    Dust lightly with powdered sugar before serving.

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