Apricot Tarts

Name: Apricot Tarts
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 24 tarts, 24 serving(s)
Ingredients: 1/2 cup butter, softened; 1 (3 ounce) package cream cheese, softened; 1 cup all-purpose flour; 3/4 cup dried apricot, finely chopped; 3/4 cup water; 1/3 cup pecans, chopped; 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

Submitted by Mom2Rose

"Source: Taste of Home"

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Ready In:: 45mins
Ingredients:: 14
Yields:: 24 tarts
Serves:: 24

ingredients

TARTS
¹⁄₂ cup butter, softened
1 (3 ounce) package cream cheese, softened
1 cup all-purpose flour
APRICOT FILLING
³⁄₄ cup dried apricot, finely chopped
³⁄₄ cup water
¹⁄₃ cup pecans, chopped
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 mixing bowl, beat the butter, cream cheese and flour until blended.
Cover and refrigerate for 1 hour.
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 muffins cups.
Spoon apricot mixture into cups.
Bake at 350° for 25-30 minutes or until browned.
Cool for 10 minutes; before removing from pans to cool completely.
For topping, in another small mixing 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.

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Reviews

Thanks a lot for these patries they are really very good.<br/><br/>The dought was perfect and will keep the recipe for other variations, The filling idea is great and the topping yummy.<br/>This recipe is very versatile, changing the fruits and topping. I love your idea to use muffins mold as in this way we can prepare small portions and ca be served for party, as dessert to share at work/school without cutting a tart and even without plate!

Artandkitchen