These buttery, flaky Homemade Apricot Tarts are filled with a sweet, tangy apricot filling that tastes like sunshine baked into tiny golden cups. I first made these for a holiday cookie exchange, and they disappeared so fast I barely got one for myself. The best part? They're surprisingly simple to put together, and the homemade filling has this warm, spiced flavor that store-bought just can't match.
If you love fruit-filled desserts like my Blueberry Lemon Curd Tart or the creamy richness of Salted Caramel Cheesecake, you'll adore these little bites of heaven.
What Makes These Apricot Tarts So Special
There's a reason these Apricot Tarts show up on my holiday cookie platters every single year. The tart dough is made with cream cheese and butter, which gives it this incredibly tender, melt-in-your-mouth texture that's way better than regular pie crust. It's rich without being heavy, and it holds its shape beautifully in the pan.
The apricot filling is where the magic happens. Simmering dried apricots with a touch of cinnamon, nutmeg, and orange juice creates this thick, jammy filling that's both sweet and slightly tart. It's got depth and warmth that reminds me of the fruit desserts Grandma used to make, the kind that filled the whole house with the smell of spices and butter.
These mini apricot tarts are perfect for parties, cookie swaps, or just keeping in the freezer for when you need something sweet. They're fancy enough to impress guests but easy enough to make on a weeknight.
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Apricot Tarts Ingredients
Here's what you'll need to make these flaky Apricot Tarts desserts from scratch.
See Recipe Card Below This Post For Ingredient Quantities
For the Apricot Filling:
- Chopped dried apricots: These plump up as they simmer and create a naturally sweet, tangy filling with a jammy texture.
- Water: Enough to cover the apricots by about an inch so they soften and break down while cooking.
- Sugar: Adds sweetness and helps thicken the filling as it cooks down.
- Butter: Gives the filling a smooth, glossy finish and adds richness.
- Freshly ground nutmeg (optional): A tiny pinch adds warmth and depth without overpowering the apricot flavor.
- Ground cinnamon: Brings cozy spice notes that pair beautifully with the apricots.
- Orange juice: Brightens the filling and adds a hint of citrus that makes the apricot flavor pop.
For the Tart Dough:
- Butter (room temperature): Creates the rich, flaky texture that makes these tarts so tender. Make sure it's softened so it blends smoothly with the cream cheese.
- Cream cheese (room temperature): This is the secret ingredient that makes the dough extra tender and gives it a slightly tangy flavor.
- White whole wheat flour or all-purpose flour: Forms the structure of the tart shells. Either flour works perfectly.
- Vanilla extract (optional, but recommended): Adds a subtle sweetness and rounds out the flavor of the dough.
To Garnish:
- Powdered sugar: A light dusting makes the tarts look bakery-perfect and adds a touch of extra sweetness.
How to Make Apricot Tarts
Making these homemade Apricot Tarts for holidays is easier than you'd think, and the steps are simple enough for beginners.
For Apricot Filling:
Simmer the apricots: Add the chopped dried apricots and enough water to cover them by about 1 inch in a saucepan. Bring to a simmer over medium heat and cook for 15 to 20 minutes, stirring occasionally, until the mixture thickens and the apricots soften.
Add flavorings: Stir in the sugar, butter, nutmeg (if using), cinnamon, and orange juice. Keep cooking for a few more minutes until the filling looks thick and jammy, like a fruit spread.
Cool and store: Give the mixture a good stir, then let it cool completely. Transfer to an airtight container and refrigerate until you're ready to use it.
For Tart Dough:
Combine butter and cream cheese: In the bowl of a stand mixer, add the softened cream cheese and butter. Use the beater blade to mix on medium-high speed until everything is well blended and smooth, about 2 minutes.
Add vanilla: Mix in the vanilla extract (if using) until it's fully incorporated.
Add flour: Turn off the mixer and add the flour all at once. Mix on low speed just until a thick ball of dough forms. Don't overmix, or the dough will get tough.
Chill the dough: Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour or overnight. This makes it easier to work with and helps the tarts hold their shape.
To Assemble the Tarts:
Preheat oven: Preheat your oven to 400°F (200°C).
Form tart shells: Roll pieces of the chilled dough into walnut-sized balls and place one in each cup of a mini muffin or tart pan. Using a tart tamper dusted lightly with flour, press down on each ball to create a little cup shape with thin, even walls.
Fill: Spoon a rounded teaspoon of the apricot filling into each tart shell. Don't overfill, or the filling might bubble over.
Bake: Bake for 10 minutes or until the edges of the tarts are very lightly golden. Watch them closely because they can go from perfect to overbaked quickly.
Cool: Remove the pan from the oven and let the tarts cool completely on wire racks. They'll firm up as they cool.
Garnish and serve: Once cooled, dust the tops with powdered sugar if you like. Store in an airtight container or freeze for later. Let them come to room temperature before serving for the best flavor and texture.
Substitutions and Variations
Use store-bought filling: If you're short on time, grab a jar of apricot fruit spread instead of making the filling from scratch. Look for fruit spread rather than jam or preserves for a less sweet, chunkier texture. Bonne Maman and Trader Joe's both make great versions, or try Solo canned apricot cake and pastry filling.
Try different dried fruits: Swap the apricots for dried peaches, figs, or even a mix of dried fruits for a different flavor.
Add nuts: Fold a tablespoon of finely chopped almonds or pecans into the filling for extra texture.
Skip the nutmeg: If you don't have nutmeg on hand, the tarts will still taste wonderful with just cinnamon.
Make larger tarts: Use a regular muffin tin instead of a mini muffin pan for bigger tarts. You'll need to adjust the baking time slightly.
Equipment For Apricot Tarts
- Oven: For baking the tarts until golden and flaky.
- Stand mixer: Makes mixing the dough quick and easy. You can also use a hand mixer if that's what you have.
- Mini muffin or tart pan: Creates the perfect little cups for the tart shells.
- Tart tamper (optional): Helps press the dough into even, uniform shapes. If you don't have one, the back of a small spoon works just fine.
- Plastic wrap: For wrapping and chilling the dough.
Storage Tips For Apricot Tarts
Room temperature: Keep the Apricot Tarts in an airtight container at room temperature for up to 3 days. They'll stay tender and delicious.
Refrigerator: Store in the fridge for up to a week if you want them to last longer.
Freezer: These freeze beautifully. Layer them between sheets of parchment paper in an airtight container and freeze for up to 3 months. Thaw at room temperature before serving.
Make-ahead tip: You can make the filling and dough up to 2 days ahead and keep them in the fridge. Assemble and bake when you're ready.
Serving Suggestions
With coffee or tea: These Apricot Tarts are perfect alongside a hot cup of coffee or your favorite tea for an afternoon treat.
On a dessert platter: Arrange them with other holiday favorites like Pumpkin Bread, Bran Muffins, or a slice of Chocolate Layer Cake for a beautiful spread.
With whipped cream: Add a small dollop of lightly sweetened whipped cream on top for an extra-special touch.
As a gift: Pack them in a pretty tin or box and tie with a ribbon. They make a thoughtful homemade gift.
Expert Tips
Use room-temperature butter and cream cheese: This is really important for the dough to blend smoothly. Cold ingredients won't mix properly and can make the dough lumpy.
Don't overbake: The Apricot Tarts should be just barely golden around the edges. Overbaking makes them dry and crumbly instead of tender.
Chill the dough: Skipping this step makes the dough sticky and hard to work with. Plus, chilled dough bakes up flakier.
Make extra filling: The homemade apricot filling is so good you'll want to keep some in the fridge for spreading on toast or stirring into yogurt.
Dust with powdered sugar right before serving: If you add it too early, it can dissolve and disappear.
FAQ
What fruit pairs best with apricots?
Apricots pair wonderfully with almonds, peaches, cherries, and citrus fruits like orange or lemon. The sweet-tart flavor of apricots also complements vanilla and warm spices like cinnamon and nutmeg. For these Apricot Tarts, a hint of orange juice in the filling brings out the apricot's natural brightness.
What is the best filling for a fruit tart?
The best filling depends on your taste, but homemade fruit fillings made from simmered dried or fresh fruit tend to have the richest flavor. For apricot tarts, a thick, jammy filling made from dried apricots with a touch of spice and citrus is perfect. If you're in a hurry, a high-quality fruit spread works too.
What to make with lots of apricots?
You can make apricot jam, Apricot Tarts, apricot crumbles, or even dry them for snacking. Fresh apricots also work beautifully in salads, baked into cakes, or poached in syrup. If you have dried apricots, this tart filling is a fantastic way to use them up.
Should you peel apricots before baking?
For fresh apricots, peeling isn't necessary. The skin softens during baking and adds color and texture. For dried apricots like the ones used in this recipe, the skin is already soft and blends right into the filling as it cooks down.
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Apricot Tarts
Ingredients
Method
- Add chopped apricots and enough water to cover them by about 1 inch in a saucepan. Simmer for 15-20 minutes, stirring occasionally, until the apricots have softened and the mixture thickens.
- Stir in sugar, butter, nutmeg (if using), cinnamon, and orange juice. Cook for an additional 5 minutes, stirring often, until the texture resembles jam.
- Allow the filling to cool, then store it in the refrigerator in an airtight container until ready to use.
- Place the cream cheese and butter in the bowl of a stand mixer. Mix on medium-high speed using the beater attachment until smooth and creamy.
- Add the vanilla extract, if desired, and mix until well incorporated.
- Turn off the mixer and add the flour. Mix on low speed until just combined, forming a thick dough.
- Form the dough into a ball and wrap it in plastic wrap. Refrigerate for at least 1 hour, or overnight for best results.
- Preheat the oven to 400°F (200°C).
- Divide the dough into walnut-sized balls and place each into a mini muffin or tart pan. Use a floured tart tamper to press each ball into a tart shape.
- Spoon a rounded teaspoon of apricot filling into the center of each tart shell.
- Bake for 10-12 minutes, or until the edges of the tarts are lightly golden. Be careful not to overbake!
- Allow the tarts to cool completely on a wire rack before removing them from the pan.
- Once cooled, dust with powdered sugar before serving, if desired.
- Store the tarts in an airtight container or freeze for longer storage. Allow them to come to room temperature before serving for best texture.
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