Recipes

[walker]

Apricot Tarts

1/2 cup butter or margaine, softened

1 pkg. (small, 3 oz.) cream cheese, softened* I have trouble finding small pkgs anymore....buy regular size as extra cream cheese is used in topping also.

1 cup flour

3/4 cup finely chopped dried apricots

3/4 cup water

1/3 cup chopped pecans

1/4 cup sugar

2 Tablespoons orange marmalade

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

Topping:

2 Tablespoons cream cheese, softened

1 Tablespoon butter or margarine, softened

1/2 teaspoon vanilla extract

1/2 cup confectioners sugar

Blend butter, cream cheese and flour. Chill for one hour. Meanwhile in a saucepan, bring the apricots and water to a boil. Reduce heat; simmer for 5 minutes. Drain. Add the pecans, sugar, marmalade, cinnamon and cloves; set aside. Shape chilled dough into 24 balls. Press into the bottom and up the sides of greased miniature muffin cups. Spoon apricot mixture into the cups. Bake at 350 for 25-30 minutes or until browned. Cool for 10 mintues; remove from pans to a wire rack to cool completely.

For topping, combine cream cheese and butter in a small mixing bowl. Stir in vanilla until smooth, Beat in confectioners sugar. Spoon a dollop onto each tart just before serving. Makes 2 dozen.