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Apricot Tarts

By: Phyllis Hickey

"'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.'"

Rate/Review | Read Reviews (2)

Prep Time:
30 Min

Cook Time:
25 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 24 servings

Ingredients

1/2 cup butter, softened
1 (3 ounce) package 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 large mixing bowl, beat butter, cream cheese and flour until well blended. Cover and refrigerate for 1 hour.
For filling, in a saucepan, bring the apricots and water to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain and transfer to a bowl. 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 degrees F for 25-30 minutes or until browned. Cool for 10 minutes; remove from pans to a wire rack to cool completely.
For topping, in a small mixing bowl, combine cream cheese and butter. Stir in vanilla. Beat in confectioners' sugar. Place a dollop onto each tart just before serving.