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Apricot Pecan Tassies Recipe

Apricot Pecan Tassies Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 25 min. + cooling YIELD:24 servings


  • 1/2 cup plus 1 tablespoon butter (no substitutes), 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 mixing bowl, cream 1/2 cup butter and cream cheese. Gradually add flour, beating until mixture forms a ball. Cover and refrigerate for 15 minutes.
  • 2. Meanwhile, in a bowl, combine 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. Spoon 1 teaspoon apricot mixture into each cup. Bake at 325° for 25 minutes or until golden brown. Cool in pans on wire racks. Yield: 2 dozen.

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.

Reviews for Apricot Pecan Tassies

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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!"

Reviewed Dec. 23, 2007

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

Reviewed Dec. 21, 2007

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

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