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Apricot Pecan Tassies

Total Time

Prep: 30 min. Bake: 25 min. + cooling

Makes

2 dozen

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

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

  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.

Nutrition Facts

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

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