Apricot Tarts
- Reviews 1
Ready In: 45 mins
Serves: 24
Yields: 24 tarts
Ingredients
TARTS
- 1⁄2 cup butter, softened
- 1 (3 ounce) package cream cheese, softened
- 1 cup all-purpose flour
APRICOT FILLING
- 3⁄4 cup dried apricot, finely chopped
- 3⁄4 cup water
- 1⁄3 cup pecans, chopped
- 1⁄4 cup sugar
- 2 tablespoons orange marmalade
- 1⁄2 teaspoon ground cinnamon
- 1⁄8 teaspoon ground cloves
TOPPING
- 2 tablespoons cream cheese, softened
- 1 tablespoon butter, softened
- 1⁄2 teaspoon vanilla extract
- 1⁄2 cup confectioners' sugar
Directions
- In a small mixing bowl, beat the butter, cream cheese and flour until blended.
- Cover and refrigerate for 1 hour.
- In a small saucepan, bring apricots and water to a boil.
- Reduce heat; simmer, uncovered, for 5 minutes; drain.
- Add the pecans, sugar, marmalade, cinnamon and cloves; set aside.
- Shape dough into 24 balls.
- Press onto the bottom and up the sides of greased miniature muffins cups.
- Spoon apricot mixture into cups.
- Bake at 350° for 25-30 minutes or until browned.
- Cool for 10 minutes; before removing from pans to cool completely.
- For topping, in another small mixing bowl, beat cream cheese and butter until smooth.
- Beat in vanilla.
- Gradually beat in confectioners' sugar until smooth.
- Spoon a dollop onto each tart.
- Store in the refrigerator.
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