Apricot Pecan Tassies Recipe

4 3 1
Apricot Pecan Tassies Recipe
Apricot Pecan Tassies Recipe photo by Taste of Home
Publisher Photo

Apricot Pecan Tassies Recipe

Read Reviews
4 3 1
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + cooling

Ingredients

  • 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 vanilla extract
  • 1/4 teaspoon salt
  • 2/3 cup diced dried apricots
  • 1/3 cup chopped pecans

Directions

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.
Originally published as Apricot Pecan Tassies in Taste of Home August/September 2000, p45

Nutritional Facts

1 each: 119 calories, 7g fat (4g saturated fat), 24mg cholesterol, 87mg sodium, 13g carbohydrate (9g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 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 vanilla extract
  • 1/4 teaspoon salt
  • 2/3 cup diced dried apricots
  • 1/3 cup chopped pecans
  1. 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.
  2. Meanwhile, in a bowl, combine the brown sugar, egg, vanilla, salt and remaining butter. Stir in apricots and pecans; set aside.
  3. 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.
Originally published as Apricot Pecan Tassies in Taste of Home August/September 2000, p45

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forApricot Pecan Tassies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
auntduba User ID: 3185901 203719
Reviewed May. 28, 2010

"The filling was excellent! The dough was a bit flat! Next time I will try these with only 3 tablespoons of cream cheese and add 1/2 teaspoon of vanilla for flavor. They did disappear in no time!"

MY REVIEW
casperazz User ID: 219396 58945
Reviewed Dec. 23, 2007

"What is a Tassie? Is it some form of tart?"

MY REVIEW
kedi User ID: 1105509 79076
Reviewed Dec. 21, 2007

"how much of an 8 oz. pack of cream cheese is 6 Tablespoons?"

Loading Image