Apricot Pecan Tassies Recipe

Ingredients for Apricot Pecan Tassies

• All Purpose Flour
• Butter
• Reduced Calorie Cream Cheese
• Light Brown Sugar
• 1 large egg
• 1 teaspoon vanilla extract
• Pinch of salt
• Dried Apricot Halves
• Pecans

How to Make Apricot Pecan Tassies

1. **Make the Crust:**
2. In a food processor, combine 1 ½ cups all-purpose flour, ½ cup (1 stick) cold unsalted butter, cut into cubes, and 4 ounces cream cheese, cut into cubes.
3. Pulse until the mixture resembles coarse crumbs.
4. Add 2-4 tablespoons ice water, 1 tablespoon at a time, pulsing until the dough just comes together. Do not overmix.
5. Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
6. **Make the Filling:**
7. In a medium bowl, whisk together ½ cup packed light brown sugar, 1 large egg, 1 tablespoon unsalted butter, melted, 1 teaspoon vanilla extract, and a pinch of salt.
8. Stir in 1 cup chopped dried apricots and ½ cup chopped pecans.
9. **Assemble and Bake:**
10. Preheat oven to 325°F (160°C). Line a mini muffin tin with paper liners.
11. Roll out the chilled dough to about ⅛ inch thickness. Use a 1-inch cookie cutter or a small knife to cut out 24 circles.
12. Press each circle into the bottom and up the sides of a mini muffin cup.
13. Fill each pastry shell with about 1 teaspoon of the apricot-pecan filling.
14. Bake for 25-30 minutes, or until the crust is golden brown and the filling is set.
15. Let cool completely in the muffin tin before removing.
16. Store in an airtight container at room temperature for up to 3 days or freeze for up to 6 weeks.