These jam-filled mini pastries are charming and distinctive. In other words, they're perfect for Mom. Elderflower liqueur has a subtle flavor that upgrades store-bought jam, adding sophistication to rustic tassies (from the Scottish word for "small cup").

2 sticks unsalted butter, room temperature, plus more for tins

6 ounces cream cheese, room temperature

2 cups all-purpose flour

Salt

2 cups strawberry jam

1/2 cup elderflower liqueur, preferably St-Germain

Beat together butter and cream cheese until smooth. Beat in flour and 1/4 teaspoon salt.

Preheat oven to 350 degrees. Working in batches, roll dough into 1-inch balls, and press into bottom and up sides of buttered mini-muffin tins to form shells. Refrigerate for 30 minutes. (Keep remaining dough refrigerated as you work.)

Bake shells, pressing down centers halfway through, until golden, 26 to 28 minutes. Transfer tins to a wire rack, and let cool for 10 minutes. Gently turn out shells; let cool completely.

Meanwhile, heat jam in a saucepan over medium heat to loosen. Stir in liqueur. Let cool.

Spoon jam into shells just before serving.