Apricot Pecan Tassies Recipe

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.


Difficulty LevelEasyCourse
Main Ingredient


 All purpose flour1 Cup (16 tbs)
 Butter1⁄2 Cup (8 tbs), cut into pieces
 Light cream cheese6 Tablespoon
 Firmly packed light brown sugar3⁄4 Cup (12 tbs)
 Egg1 , lightly beaten
 Butter1 Tablespoon, softened
 Vanilla extract1⁄2 Teaspoon
 Salt1⁄4 Teaspoon
 Diced dried california apricot halves2⁄3 Cup (10.67 tbs)
 Chopped pecans1⁄3 Cup (5.33 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2835 Calories from Fat 1208

% Daily Value*

Total Fat 139 g213.3%

Saturated Fat 70.2 g351%

Trans Fat 0 g

Cholesterol 496.4 mg165.5%

Sodium 1266.4 mg52.8%

Total Carbohydrates 375 g125%

Dietary Fiber 18.7 g74.8%

Sugars 257.5 g

Protein 44 g87%

Vitamin A 185.3% Vitamin C 3.4%

Calcium 64.8% Iron 74.1%

*Based on a 2000 Calorie diet


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.