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Apricot Tarts

These tiny tarts are an extra-special dessert for any holiday or occasion. We love the fruity and nutty flavor. —Phyllis Hickey, Bedford, New Hampshire
  • Total Time
    Prep: 30 min. + chilling Bake: 25 min. + cooling
  • Makes
    2 dozen

Ingredients

  • 1/2 cup butter, softened
  • 3 ounces cream cheese, softened
  • 1 cup all-purpose flour
  • APRICOT FILLING:
  • 3/4 cup finely chopped dried apricots
  • 3/4 cup water
  • 1/3 cup chopped pecans
  • 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 bowl, beat the butter, cream cheese and flour until blended. Cover and refrigerate for 1 hour.
  • For filling, 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 muffin cups. Spoon filling into cups.
  • Bake at 350° for 25-30 minutes or until browned. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • For topping, in a small 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.
Nutrition Facts
1 each: 117 calories, 7g fat (4g saturated fat), 17mg cholesterol, 61mg sodium, 13g carbohydrate (8g sugars, 1g fiber), 1g protein.

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