With a sweet apricot and pecan filling nestled inside a tasty miniature cream cheese pie shell, these adorable apricot and pecan tassies are simply delectable.
Apricot and Pecan Tassies Recipe
Known for their minitature size, tassies have all the benefits of a traditional pie with their golden brown crusts and sweet filling but packed in tiny goodness. You can use either apricots that are either fresh or dried, making it a great dessert option all year round.
Apricot and Pecan Tassies
- 1 cup all purpose flour unbleached
- ½ cup butter cut into pieces
- 6 tbsp light cream cheese
- ¾ cup brown sugar
- 1 egg lightly beaten
- 1 tbsp butter softened
- ½ tsp vanilla
- ¼ tsp salt
- ⅔ cup apricot halves, chopped dried or fresh
- ⅓ cup pecans chopped
- 2 tbsp vanilla sugar
To prepare Pastry:
- In a mixer, combine flour, butter and cream cheese.
- Mix until dough forms a ball and cleans the sides of the bowl.
- Wrap dough in plastic wrap and chill for 15 minutes.
To prepare Filling:
- Preheat oven to 325F.
- In a large mixing bowl, combine brown sugar. egg , butter, vanilla and salt; beat until smooth.
- Stir in apricots and pecans.
Assembling the Tassies
- Remove dough from the fridge and roll out flat about ¼” thick. Using a round or scalloped edge cookie cutter wider than the muffin cup. Place each in a greased miniature (1 ¾”-inch) muffin cup.
- Press dough on bottom and sides of each cup.
- Scoop 1 tbsp of filling into each cup..
- Bake for 25 minutes or until golden and filling is set.
- Cool in pans on wire rack.
- Sift a dusting of vanilla sugar over top before serving.
How to Store
- Tassies can be wrapped tightly in plastic and frozen for up to 6 weeks.
How to Store Tassies
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Store tassies in an air tight container in the fridge for up to 5 days or place in a freezer safe zip lock bag for up to 3 months.
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