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Apricot Pecan Tassies

Healthycooking's picture
Apricot Pecan Tassies has a fine taste. Apricot Pecan Tassies get its taste from apricot mixed with cheese, topped with pecans. Apricot Pecan Tassies is inspired by many bakeries around the world.
  All purpose flour 1 Cup (16 tbs)
  Butter 1⁄2 Cup (8 tbs), cut into pieces
  Light cream cheese 6 Tablespoon
  Firmly packed light brown sugar 3⁄4 Cup (12 tbs)
  Egg 1 , lightly beaten
  Butter 1 Tablespoon, softened
  Vanilla extract 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Diced dried california apricot halves 2⁄3 Cup (10.67 tbs)
  Chopped pecans 1⁄3 Cup (5.33 tbs)

For Crust, in food processor, combine flour, 1/2 cup butter and cream cheese; process until mixture forms a ball.
Wrap dough in plastic wrap and refrigerate 15 minutes.
For Filling, combine sugar, egg, 1 tablespoon butter, vanilla and salt in medium bowl; beat until smooth.
Stir in apricots and nuts.
Preheat oven to 325°F.
Shape dough into 24 (1-inch) balls and place in paper-lined or greased miniature muffin cups or tart pans.
Press dough on bottom and sides of each cup; fill with 1 teaspoon apricot-pecan filling.
Bake 25 minutes or until golden and filling sets.
Cool slightly and remove from cups.
Cooled cookies can be wrapped tightly in plastic and frozen for up to 6 weeks.

Recipe Summary

Difficulty Level: 
Snack, Fruit Dessert

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Apricot Pecan Tassies Recipe