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Ingredients
| salted butter: 1/2 cup (softened) |
| cream cheese: 1 3oz package (softened) |
| all-purpose flour (unsifted): 1 cup |
| dehydrated apricots: 3/4 cup (finely chopped) |
| water: 3/4 cup |
| pecans: 1/3 cup (chopped) |
| granulated sugar: 1/4 cup |
| orange marmalade: 2 Tbl |
| ground cinnamon: 1/2 tsp |
| ground cloves: 1/8 tsp |
| cream cheese: 2 Tbl (softened) |
| salted butter: 1 Tbl (softened) |
| vanilla extract: 1/2 tsp |
| powdered sugar (unsifted): 1/2 cup |
Apricot Tarts
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
35 min -
Servings
24 serving(s)
Tags
- 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.