Homemade Apricot Tarts

Name: Homemade Apricot Tarts
Prep time: 20 min
Cook time: 35 min
Total time: 115 min
Yield: 48
Cuisine: American
Ingredients: 1 cup Dried Apricots (1 cup chopped dried apricots); 0 pieces Water (water); ¼ cup Granulated Sugar (1/4 cup sugar); 1 tbsp Unsalted Butter (1 tbsp butter); 0.13 tsp Nutmeg (1/8 tsp freshly ground nutmeg optional) — optional; ¼ tsp Cinnamon (1/4 tsp ground cinnamon); 2 tbsp Orange Juice (2 tbsp orange juice); 1 ⅓ cup Butter (1 1/3 cups butter room temperature); 8 oz Cream Cheese (8 oz cream cheese room temperature); 2 ⅔ cup White Whole Wheat Flour (2 2/3 cups white whole wheat flour or all-purpose flour); 1 tsp Vanilla (1 tsp vanilla extract optional, but recommended) — optional; 0 pieces Icing Sugar (powdered sugar for dusting)

Homemade Apricot Tarts - Dessert (American)

115 minAmerican

Servings48

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Vegetarian
Pescatarian
Halal
Egg Free

Steps

1For apricot filling:
2Add chopped dried apricots and enough water to come 1 inch above apricots in a saucepan. Simmer for 15-20 minutes, or until thickened.
3Stir in sugar, butter, nutmeg (optional), cinnamon and orange juice. Cook a bit longer, until texture is like jam.
4Stir, cool and store in refrigerator in an airtight container until ready to use.
5For tart dough:
6Add cream cheese and butter to the bowl of a stand mixer.
7Using the beater blade, combine ingredients on medium-high speed until well blended. Add vanilla, if using, and mix until incorporated. Turn mixer off, add flour and mix on low speed just until combined and a ball of dough forms. The dough should be thick.
8Form into a ball and wrap in plastic wrap. Refrigerate at least one hour, or overnight.
9To assemble tarts:
10Preheat oven to 400 degrees.
11Form dough into walnut size balls and place into a mini muffin or tart pan. Using a tart tamper dusted with flour, press down on each ball to form the tart shape.
12Fill each tart with a rounded teaspoon of filling (homemade or store-bought apricot jam). Bake for 10 minutes or until very lightly golden. Be careful not to overbake! Remove pan from oven and cool completely on wire racks.
13When completely cooled sprinkle with powdered sugar, if desired. Store in an airtight container or freeze in freezer containers until ready to serve. Allow tarts to come to room temperature before serving for best texture.