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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 24 |
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These tiny tarts are an extra-special dessert for any holiday or occasion, assures Phyllis Hickey of Bedford, New Hampshire. We love the fruity and nutty flavor. Ingredients:
1/2 cup butter, softened |
1 package (3 ounces) cream cheese, softened |
1 cup king arthur unbleached all-purpose flour |
apricot filling: |
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 |
topping: |
2 tablespoons cream cheese, softened |
1 tablespoon butter, softened |
1/2 teaspoon vanilla extract |
1/2 cup confectioners' sugar |
Directions:
1. In a small bowl, beat the butter, cream cheese and flour until blended. Cover and refrigerate for 1 hour.
2. For filling, 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.
3. Shape dough into 24 balls. Press onto the bottom and up the sides of greased miniature muffin cups. Spoon filling into cups.
4. Bake at 350° for 25-30 minutes or until browned. Cool for 10 minutes before removing from pans to wire racks to cool completely.
5. For topping, in a small 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. Yield: 2 dozen.
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