Apricot Tarts Recipe

  • 1/2 cup butter, softened
  • 1 (3 ounce) package cream cheese, softened
  • 1 cup all-purpose flour
  • 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
  • 2 tablespoons cream cheese, softened
  • 1 tablespoon butter, softened
  • 1/2 teaspoon vanilla extract
  • 1/2 cup confectioners' sugar
  1. In a large mixing bowl, beat butter, cream cheese and flour until well blended. Cover and refrigerate for 1 hour.
  2. 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.
  3. 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.
  4. 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.