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Apricot Pecan Tassies

Apricot Pecan Tassies created by MarlaM

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.

Ready In:
1hr 15mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@MarlaM
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@MarlaM
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"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."
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  1. Mavis S.
    I made these with the dried diced tropical mixed fruit and they were so good! My daughter and husband just loved them. Thanks for posting.
    Reply
  2. MarlaM
    Apricot Pecan Tassies Created by MarlaM
    Reply
  3. MarlaM
    Apricot Pecan Tassies Created by MarlaM
    Reply
  4. MarlaM
    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.
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