Description
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.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: European
Nutrition
- Serving Size: 1 tart
- Calories: 97
- Sugar: 4g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 14mg
