Apricot Tarts Recipe

Ingredients

• 1/2 cup butter, softened
• 1 package (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.
• 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 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. Yield: 2 dozen.

Apricot Tarts published in Taste of Home August/September 1998, p8