- 3/4 cup apricot preserves
- 1/2 teaspoon pumpkin pie spice
- 2 tablespoons brown sugar, divided
- 1 package (1.9 ounces) frozen miniature phyllo tart shells
- 1/2 cup shredded smoked mozzarella cheese
- In a small saucepan, combine the preserves, pie spice and 1 tablespoon brown sugar. Cook and stir over medium heat until sugar is dissolved. Spoon into tart shells; arrange on an ungreased baking sheet. Sprinkle with cheese and remaining brown sugar.
- Bake at 350° for 5-7 minutes or until cheese is melted. Serve warm. Yield: 15 appetizers.
Originally published as Smoky Apricot Tarts in Simple & Delicious October/November 2010, p29
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