Smoky Apricot Tarts Recipe
Smoky Apricot Tarts Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"These are easy to double, which is a good thing because they will disappear before you know it." You’ll love the taste of these addictive, no-fuss, fall-flavored appetizers. —Donna Marie Ryan, Topsfield, Massachusetts
MAKES:
15 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
15 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1 each: 77 calories, 2g fat (1g saturated fat), 3mg cholesterol, 22mg sodium, 14g carbohydrate (8g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch.

  • 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
  1. 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.
  2. 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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