"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."
- 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
- 2 tablespoons cream cheese, softened
- 1 tablespoon butter, softened
- 1/2 teaspoon vanilla extract
- 1/2 cup confectioners' sugar
- 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. Yield: 2 dozen.
Originally published as Apricot Tarts in Taste of Home August/September 1998, p8
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