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Apricot Pecan Tassies

 Apricot Pecan Tassies
The apricot filling makes these adorable little tarts extra special. They never last long when I fix them for the holidays.—Paula Magnus, Republic, Washington
24 ServingsPrep: 30 min. Bake: 25 min. + cooling


  • 1/2 cup plus 1 tablespoon butter, softened, divided
  • 6 tablespoons cream cheese, softened
  • 1 cup all-purpose flour
  • 3/4 cup packed brown sugar
  • 1 egg, lightly beaten
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon salt
  • 2/3 cup diced dried apricots
  • 1/3 cup chopped pecans


  • In a small bowl, cream 1/2 cup butter and cream cheese until light
  • and fluffy. Gradually add flour, beating until mixture forms a ball.
  • Cover and refrigerate for 15 minutes.
  • Meanwhile, in a bowl, combine the brown sugar, egg, vanilla, salt and
  • remaining butter. Stir in apricots and pecans; set aside.
  • Roll dough into 1-in. balls. Press onto the bottom and up the sides
  • of greased miniature muffin cups. Drop a teaspoonful of apricot
  • mixture into each cup. Bake at 325° for 25-30 minutes or until
  • golden brown. Cool in pans on wire racks. Yield: 2 dozen.
Nutritional Facts: 1 tassie equals 119 calories, 7 g fat (4 g saturated fat), 24 mg cholesterol, 87 mg sodium,

2 of 2

Apricot Pecan Tassies (continued)

Nutritional Facts: 13 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.