Description
These homemade apricot tarts feature a tender, flaky tart dough filled with a sweet and flavorful homemade apricot filling. Perfect as a delightful dessert or an elegant addition to holiday cookie platters, these bite-sized tarts are easy to make from scratch with a luscious combination of dried apricots, warm spices, and a hint of orange juice.
Ingredients
Apricot Filling
- 1 cup chopped dried apricots
- Water (enough to cover apricots by 1 inch)
- 1/4 cup sugar
- 1 tbsp butter
- 1/8 tsp freshly ground nutmeg (optional)
- 1/4 tsp ground cinnamon
- 2 tbsp orange juice
Tart Dough
- 1 1/3 cups butter, room temperature
- 8 oz cream cheese, room temperature
- 2 2/3 cups white whole wheat flour or all-purpose flour
- 1 tsp vanilla extract (optional, but recommended)
To Garnish
- Powdered sugar for dusting
Instructions
- Prepare the Apricot Filling: Place the chopped dried apricots in a saucepan and add enough water to cover them by about 1 inch. Simmer gently for 15 to 20 minutes until the mixture thickens.
- Add Flavorings: Stir in the sugar, butter, nutmeg (if using), cinnamon, and orange juice. Continue cooking until the mixture reaches a jam-like consistency. Remove from heat, stir well, allow to cool, then store in an airtight container in the refrigerator until ready to use.
- Make the Tart Dough: In the bowl of a stand mixer fitted with the beater blade, combine the cream cheese and butter at medium-high speed until smooth and well blended. Add vanilla extract if desired and mix to incorporate. Turn off the mixer, add the flour, and mix on low speed just until a thick dough forms a ball.
- Chill the Dough: Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least one hour or preferably overnight to firm up.
- Preheat Oven: Set your oven to 400°F (200°C) to get it ready for baking the tarts.
- Form Tart Shells: Roll chilled dough into walnut-sized balls. Place each ball into a mini muffin or tart pan. Using a flour-dusted tart tamper, press each ball down to form a tart shell shape.
- Fill and Bake: Spoon a rounded teaspoon of the apricot filling into each tart shell. Bake in the preheated oven for about 10 minutes or until the edges are very lightly golden. Avoid overbaking to maintain a tender crust.
- Cool and Garnish: Remove the pan from the oven and cool tarts completely on wire racks. Once cooled, dust with powdered sugar if desired.
- Storage and Serving: Store the tarts in an airtight container or freeze in freezer-safe containers until ready to serve. For best texture, allow tarts to come to room temperature before serving.
Notes
- For a quicker version, use a store-bought apricot fruit spread instead of homemade filling. It’s important to choose a fruit spread rather than preserves or jam for the right texture and sweetness.
- Recommended brands for store-bought spreads include Bonnie Maman and Trader Joe’s.
- Solo canned apricot cake and pastry filling is another quick and tasty alternative for the filling.
- Using the homemade filling is highly recommended for best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
