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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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 |
Directions:
1. In a small mixing bowl, beat the butter, cream cheese and flour until blended.
2. Cover and refrigerate for 1 hour.
3. In a small saucepan, bring apricots and water to a boil.
4. Reduce heat; simmer, uncovered, for 5 minutes; drain.
5. Add the pecans, sugar, marmalade, cinnamon and cloves; set aside.
6. Shape dough into 24 balls.
7. Press onto the bottom and up the sides of greased miniature muffins cups.
8. Spoon apricot mixture into cups.
9. Bake at 350° for 25-30 minutes or until browned.
10. Cool for 10 minutes; before removing from pans to cool completely.
11. For topping, in another small mixing bowl, beat cream cheese and butter until smooth.
12. Beat in vanilla.
13. Gradually beat in confectioners' sugar until smooth.
14. Spoon a dollop onto each tart.
15. Store in the refrigerator.
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