Apricot Tarts
Taste of Home
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"These tiny tarts are an extra-special dessert for any holiday or occasion," assures Phyllis Hickey of Bedford, New Hampshire. "We love the fruity and nutty flavor."
SERVINGS: 24
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 30 min. + chilling Bake: 25 min. + cooling
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 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. Yield: 2 dozen.