Ingredients for Apricot Pecan Tassies
- 1 ½ cups all-purpose flour
- ½ cup plus 1 tablespoon unsalted butter
- 4 ounces cream cheese
- ½ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- a pinch of salt
- 1 cup chopped dried apricots
- ½ cup chopped pecans
- 2-4 tablespoons ice water
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How to Make Apricot Pecan Tassies
- **Make the Crust:**
- 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.
- Pulse until the mixture resembles coarse crumbs.
- Add 2-4 tablespoons ice water, 1 tablespoon at a time, pulsing until the dough just comes together. Do not overmix.
- Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- **Make the Filling:**
- 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.
- Stir in 1 cup chopped dried apricots and ½ cup chopped pecans.
- **Assemble and Bake:**
- Preheat oven to 325°F (160°C). Line a mini muffin tin with paper liners.
- 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.
- Press each circle into the bottom and up the sides of a mini muffin cup.
- Fill each pastry shell with about 1 teaspoon of the apricot-pecan filling.
- Bake for 25-30 minutes, or until the crust is golden brown and the filling is set.
- Let cool completely in the muffin tin before removing.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 6 weeks.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
34g
Fat
14g
Carbs
4g
