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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 24 |
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The apricot filling makes these adorable little tarts extra special. They never last long when I fix them for the holidays.Paula Magnus, Republic, Washington Ingredients:
1/2 cup plus 1 tablespoon butter, softened, divided |
6 tablespoons cream cheese, softened |
1 cup king arthur unbleached all-purpose flour |
3/4 cup packed brown sugar |
1 egg, lightly beaten |
1/2 teaspoon vanilla extract |
1/4 teaspoon salt |
2/3 cup diced dried apricots |
1/3 cup chopped pecans |
Directions:
1. In a small bowl, cream 1/2 cup butter and cream cheese until light and fluffy. Gradually add flour, beating until mixture forms a ball. Cover and refrigerate for 15 minutes.
2. Meanwhile, in a bowl, combine the brown sugar, egg, vanilla, salt and remaining butter. Stir in apricots and pecans; set aside.
3. Roll dough into 1-in. balls. Press onto the bottom and up the sides of greased miniature muffin cups. Drop a teaspoonful of apricot mixture into each cup. Bake at 325° for 25-30 minutes or until golden brown. Cool in pans on wire racks. Yield: 2 dozen.
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