Apricot Tassies Recipes

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APRICOT PECAN TASSIES



Apricot Pecan Tassies image

I've made these great one-bite apricot pecan "pies" for my Christmas gift trays for a couple of years and always get rave reviews. I love the dried apricots, but you could substitute almost any dried fruit you like. I got this recipe from a Christmas Cookie cookbook that credits the recipe to the California Apricot Advisory Board.

Provided by MarlaM

Categories     Dessert

Time 1h15m

Yield 24 serving(s)

Number Of Ingredients 10

1 cup all-purpose flour
1/2 cup butter, cut into pieces
6 tablespoons reduced calorie cream cheese
3/4 cup light brown sugar, firmly packed
1 egg, lightly beaten
1 tablespoon butter, softened
1/2 teaspoon vanilla
1/4 teaspoon salt
2/3 cup dried apricot halves, diced (about 4 oz)
1/3 cup pecans, chopped

Steps:

  • For Base:.
  • In food processor, combine flour, 1/2 cup butter and cream cheese; process until mixture forms a large ball. Wrap dough in plastic wrap and chill for at least 15 minutes.
  • For Filling:.
  • Combine brown sugar, egg, 1 tbsp buter, vanilla and salt in a bowl until smooth. Stir in apricots and nuts.
  • Preheat oven to 325°F Shape dough into 2 dozen 1 inch balls and place in paper lined or greased miniture muffin tins. Press dough on bottom and up sides of each cup. Fill each with 1 tsp apricot-pecan filling. Bake 25 minutes or until golden and filling sets. Cool and remove from cups. Cookies can be wrapped tightly in plastic and frozen up to 6 weeks.

Nutrition Facts : Calories 105.5, Fat 5.7, SaturatedFat 2.9, Cholesterol 20.2, Sodium 60.9, Carbohydrate 13.2, Fiber 0.6, Sugar 8.7, Protein 1.1

APRICOT TASSIES



Apricot Tassies image

Make and share this Apricot Tassies recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time 45m

Yield 48 tassies

Number Of Ingredients 10

6 ounces cream cheese, softened
1 cup butter, softened
2 tablespoons sugar
2 cups flour
1/2 cup sugar
2 large eggs
1/4 cup flour
1 teaspoon vanilla
9 ounces apricot filling
1/2 cup chopped pecans (optional)

Steps:

  • preheat oven to 350*.
  • beat cream cheese, butter and 2 tbls sugar in medium boil till fluffy -- stir in 2 cups of flour to make a soft dough.
  • divide dough in half.shape each portion into 1" balls.
  • press balls in miniature muffin cups.set aside.
  • to prepare FILLING:.
  • beat 1/2 cup sugar, eggs, 1/4 cup flour,vanilla and Solo apricot filling with mixer on low-medium speed until well blended.
  • stir in nuts, if using.(I like it without nuts).
  • spoon evenly into pastry lined muffin tins.
  • bake 25-30 minutes or filling is set and crust is golden brown --
  • cool completely in cups on wire rack.
  • when cool remove -- .

Nutrition Facts : Calories 82.5, Fat 5.3, SaturatedFat 3.3, Cholesterol 22.9, Sodium 40.9, Carbohydrate 7.6, Fiber 0.2, Sugar 3, Protein 1.2

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