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.
Nutrition
Notes
These tarts are a perfect blend of flaky crust and a sweet, tangy apricot filling, making them an ideal treat for holiday cookie platters or as an afternoon snack.