Apricot and Pecan Tassies
A sweet and tasty apricot and pecan filling nestled inside a miniature cream cheese pie shell.
Servings: 24 Tassies
Calories: 116kcal
Ingredients
Pastry
- 1 cup all purpose flour unbleached
- ½ cup butter cut into pieces
- 6 tbsp light cream cheese
Filling
- 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
Instructions
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.
Nutrition
Calories: 116kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 85mg | Potassium: 74mg | Fiber: 1g | Sugar: 10g | Vitamin A: 294IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg