Ingredients
1/2 cup butter, softened3 ounces cream cheese, softened1 cup all-purpose flourAPRICOT FILLING:3/4 cup finely chopped dried apricots3/4 cup water1/3 cup chopped pecans1/4 cup sugar2 tablespoons orange marmalade1/2 teaspoon ground cinnamon1/8 teaspoon ground clovesTOPPING:2 tablespoons cream cheese, softened1 tablespoon butter, softened1/2 teaspoon vanilla extract1/2 cup confectioners’ sugar
Preparation
In a small bowl, beat the butter, cream cheese and flour until blended. Cover and refrigerate for 1 hour.
For filling, in a small saucepan, bring apricots and water to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain. Add the pecans, sugar, marmalade, cinnamon and cloves; set aside.
Shape dough into 24 balls. Press onto the bottom and up the sides of greased miniature muffin cups. Spoon filling into cups.
Bake at 350° for 25-30 minutes or until browned. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For topping, in a small bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners’ sugar until smooth. Spoon a dollop onto each tart. Store in the refrigerator.
