These homemade apricot tarts are tender, buttery little pastries filled with a sweet homemade apricot filling and finished with a delicate dusting of powdered sugar. Passed down through generations, this classic holiday treat combines flaky cream cheese dough with a rich fruit filling for a dessert that melts in your mouth. Perfect for Christmas gatherings, cookie exchanges, or afternoon tea, these tarts bring a cozy homemade touch to any dessert table.
Why You’ll Love This Recipe
The tart dough is soft, flaky, and buttery with a melt-in-your-mouth texture.
Homemade apricot filling gives these tarts a rich fruity flavor that tastes far better than canned filling.
They are ideal for holidays, parties, and cookie platters.
The recipe can be made ahead and frozen for convenience.
The dough is easy to work with and requires only a few simple ingredients.
You can customize the filling with spices or different fruit spreads.
These tarts look elegant while still being simple enough for beginner bakers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the apricot filling:
1 cup dried apricots, finely chopped
Water, enough to cover apricots by 1 inch
1/4 cup granulated sugar
1 tablespoon salted butter
1/8 teaspoon freshly ground nutmeg (optional)
1/4 teaspoon ground cinnamon
2 tablespoons freshly squeezed orange juice
For the tart dough:
1 1/3 cups salted butter, softened to room temperature
8 ounces cream cheese, softened
2 2/3 cups all-purpose flour or white whole wheat flour
1 teaspoon pure vanilla extract
For garnish:
Powdered sugar, for dusting
Directions
Begin by preparing the apricot filling. Place the chopped dried apricots in a medium saucepan and add enough water so the apricots are covered by about one inch. Bring the mixture to a gentle simmer over medium heat and cook for 15 to 20 minutes, stirring occasionally, until the apricots soften and the mixture thickens.
Stir in the sugar, butter, cinnamon, nutmeg, and orange juice. Continue cooking for another few minutes until the filling reaches a jam-like consistency. Remove from the heat and allow it to cool completely. Refrigerate until ready to use.
Next, prepare the dough. In a large mixing bowl or stand mixer, beat the softened butter and cream cheese together until smooth and creamy. Add the vanilla extract and mix until combined.
Gradually add the flour and mix on low speed just until a thick dough forms. Avoid overmixing. Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least one hour or overnight.
When ready to bake, preheat your oven to 400°F. Lightly grease a mini muffin pan or tart pan.
Remove the chilled dough from the refrigerator and divide it into walnut-sized balls. Place each ball into the muffin cups. Using a tart tamper, the back of a rounded spoon, or even a small wine cork dusted with flour, gently press each dough ball into a tart shell shape.
Fill each tart shell with a rounded teaspoon of apricot filling.
Bake the tarts for about 10 minutes or until the edges are lightly golden. Be careful not to overbake, as the dough should remain tender and soft.
Allow the tarts to cool completely on a wire rack. Once cooled, generously dust with powdered sugar before serving.
Replace the apricot filling with raspberry, strawberry, or prune filling for a different flavor.
Add finely chopped walnuts or pecans to the filling for extra texture.
Use lemon juice instead of orange juice for a brighter citrus flavor.
Sprinkle the finished tarts with cinnamon sugar instead of powdered sugar.
Add a touch of almond extract to the dough for a nutty bakery-style flavor.
Use store-bought apricot fruit spread when short on time.
Storage/Reheating
Store the cooled apricot tarts in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to one week.
These tarts also freeze beautifully. Arrange them in freezer-safe containers with parchment paper between layers and freeze for up to 3 months.
To serve after freezing, allow the tarts to thaw at room temperature for about 1 hour. If desired, warm them slightly in a 300°F oven for 3 to 5 minutes before dusting with powdered sugar.
FAQs
Can I use fresh apricots instead of dried apricots?
Yes, but dried apricots provide a more concentrated flavor and thicker texture. Fresh apricots may require extra sugar and longer cooking time.
Can I make the dough ahead of time?
Absolutely. The dough can be refrigerated overnight or frozen for up to 2 months.
What can I use if I do not have a tart tamper?
You can use the back of a small measuring spoon, a rounded spice bottle, or a wine cork.
Can I use low-fat cream cheese?
Regular cream cheese is recommended because it creates the richest and flakiest texture.
Why did my dough become sticky?
The dough may have warmed too much while handling. Chill it again for 15 to 20 minutes before shaping.
Can I use store-bought filling?
Yes, apricot fruit spread or pastry filling works well for a quicker version.
How do I prevent the tarts from overbaking?
Bake only until the edges are lightly golden. Overbaking can make the dough dry instead of tender.
Can I freeze the baked tarts?
Yes, baked tarts freeze very well for up to 3 months.
Do these tarts need refrigeration?
They can stay at room temperature for a few days, but refrigeration helps them stay fresh longer.
Can I make larger tarts instead of mini tarts?
Yes, you can use a regular muffin tin, but the baking time may need to increase slightly.
Conclusion
Homemade apricot tarts are a timeless dessert that combines buttery pastry with a rich, fruity filling for an irresistible holiday treat. Their delicate texture and nostalgic flavor make them perfect for Christmas celebrations, cookie exchanges, or simply enjoying with a warm cup of tea. Whether you follow the traditional homemade filling method or use a convenient shortcut, these tender little tarts are sure to become a treasured favorite in your kitchen for years to come.
Tender buttery mini apricot tarts made with flaky cream cheese pastry and filled with a rich homemade apricot filling, finished with a dusting of powdered sugar for a classic holiday dessert.
Ingredients
1 cup dried apricots, finely chopped
Water, enough to cover apricots by 1 inch
1/4 cup granulated sugar
1 tablespoon salted butter
1/8 teaspoon freshly ground nutmeg (optional)
1/4 teaspoon ground cinnamon
2 tablespoons freshly squeezed orange juice
1 1/3 cups salted butter, softened to room temperature
8 ounces cream cheese, softened
2 2/3 cups all-purpose flour or white whole wheat flour
1 teaspoon pure vanilla extract
Powdered sugar, for dusting
Instructions
Place the chopped dried apricots into a medium saucepan and add enough water to cover them by about 1 inch.
Bring to a gentle simmer over medium heat and cook for 15 to 20 minutes, stirring occasionally, until the apricots soften and the mixture thickens.
Stir in the granulated sugar, butter, cinnamon, nutmeg, and orange juice. Continue cooking for a few more minutes until the filling reaches a jam-like consistency.
Remove the filling from the heat and allow it to cool completely. Refrigerate until ready to use.
In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.
Add the vanilla extract and mix until combined.
Gradually add the flour and mix on low speed just until a thick dough forms. Avoid overmixing.
Shape the dough into a ball, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or overnight.
Preheat the oven to 400°F (200°C). Lightly grease a mini muffin pan or tart pan.
Divide the chilled dough into walnut-sized balls and place them into the muffin cups.
Use a tart tamper, rounded spoon, or wine cork dusted with flour to gently press each dough ball into a tart shell shape.
Fill each tart shell with a rounded teaspoon of apricot filling.
Bake for about 10 minutes or until the edges are lightly golden.
Allow the tarts to cool completely on a wire rack.
Dust generously with powdered sugar before serving.
Notes
Dried apricots provide the richest flavor and best texture for the filling.
Chill the dough thoroughly to make shaping easier and prevent stickiness.
Do not overbake the tarts to keep the pastry tender and flaky.
Store-bought apricot preserves can be used as a shortcut filling.
Add chopped nuts or almond extract for extra flavor variation.
Store cooled tarts in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week or freeze for up to 3 months.
Warm slightly before serving for the best buttery texture.
