Description

These Healthy Mini Apricot Tarts are delightful bite-sized pastries perfect for afternoon tea or dessert. Featuring a lightly sweetened apricot filling nestled in a tender cream cheese and butter dough, they offer a perfect balance of fruity and creamy flavors. Serve warm or cooled, optionally with vanilla ice cream or whipped cream for a creamy contrast, or pair with your favorite hot beverage like cappuccino or Earl Grey tea.

Ingredients

Scale

Apricot Filling

1 tbsp unsalted butter (e.g., Land O’Lakes)
1/4 tsp ground cinnamon
1/4 cup granulated sugar
Water, as needed (enough to cover apricots by 1 inch)
2 tbsp orange juice
1 cup dried apricots, finely chopped into 1/4-inch pieces
1/8 tsp ground nutmeg (optional)

Dough

2 2/3 cups all-purpose flour, sifted
1 1/3 cups unsalted butter, softened to room temperature
1 tsp vanilla extract
8 oz cream cheese, softened (Philadelphia recommended)

For Dusting

Powdered sugar

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Instructions

Prepare the Apricot Filling: In a saucepan, combine chopped dried apricots with enough water to cover them by one inch. Simmer gently for 15-20 minutes until the mixture thickens. Stir in granulated sugar, butter, nutmeg (optional), cinnamon, and orange juice. Continue cooking until it reaches a jam-like texture. Remove from heat, mix well, and let cool. Store in an airtight container in the refrigerator until ready to use.
Make the Dough: In a stand mixer fitted with the beater blade, beat together softened cream cheese and butter on medium-high speed until smooth and well blended. Add vanilla extract and mix until incorporated. Turn mixer to low speed, add sifted flour, and mix just until a thick dough forms. Shape the dough into a ball, wrap in plastic wrap, and refrigerate for at least one hour or overnight to chill.
Prepare for Baking: Preheat oven to 400°F (200°C). Once chilled, shape dough into walnut-sized balls and place each into a mini muffin or tart pan. Using a tart tamper dusted with flour, press down each ball to form a tart shell ready for filling.
Fill and Bake the Tarts: Spoon a rounded teaspoon of the prepared apricot filling into each tart shell, or use store-bought apricot jam if preferred. Bake in the preheated oven for about 10 minutes or until tarts are very lightly golden. Watch carefully to avoid overbaking. Remove from oven and cool completely on wire racks.
Finish and Store: After cooling, dust the tarts with powdered sugar if desired. Store the tarts in an airtight container or freeze in freezer-safe containers. Before serving, allow tarts to come to room temperature for the best texture and flavor.

Notes

For best texture, avoid overbaking the tarts as they can become too dry.
Chilling the dough overnight enhances flavor and makes shaping easier.
Use fresh or store-bought apricot jam if short on time.
Serve with vanilla ice cream or whipped cream for added richness.
Pairs wonderfully with coffee or tea, especially cappuccino or Earl Grey.
These tarts freeze well; thaw at room temperature before serving.