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Apricot Tarts

 Apricot Tarts
"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."
24 ServingsPrep: 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 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

2 of 2

Apricot Tarts (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 tart equals 117 calories, 7 g fat (4 g saturated fat), 17 mg cholesterol, 61 mg sodium, 13 g carbohydrate, 1 g fiber, 1 g protein.