Mini Apricot Appetizer Tarts Recipes

MINI APRICOT TARTES TATIN

Steps:

• Preheat oven to 425 degrees with rack in upper third position. Generously butter a standard 12-cup nonstick muffin pan. On a lightly floured surface, roll out pate brisee to about 1/8-inch thick. Using a 3-inch round cookie cutter, cut out 12 rounds. Transfer rounds to a parchment paper-lined rimmed baking sheet and place in freezer for 15 to 20 minutes.
• Meanwhile, make the caramel: combine the sugar with 3 tablespoons water in a small saucepan and cook, swirling the pan occasionally (do not stir), over medium-high heat until deep amber, about 8 minutes. Remove from heat and whisk in butter. Divide caramel among prepared muffin cups. Place two apricot halves, cut side up, in each muffin cup. Remove the chilled pastry rounds from freezer and place on top of apricots.
• Place muffin pan on the chilled baking sheet and bake, rotating the pan halfway through, until pastry is crisp and golden brown, 30 to 32 minutes. Top muffin pan with a rimmed baking sheet and invert. Transfer to a wire rack to cool. Serve with lightly sweetened whipped cream, if desired.

APRICOT TARTS

Steps:

• 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.

GLAZED APRICOT TART WITH FRANGIPANE (MINI TARTS - TARTLETS)

Steps:

• To Prepare Crust:.
• In a medium bowl, combine 1/2 cup sugar and 1/2 cup butter. Beat at medium speed with an electric mixture until smooth.
• Add one egg, beating until smooth. Gradually add 1/4 cup ground almonds and the flour, beating at low speed until just combined (dough will be sticky).
• Cover and chill dough for 1 hour. Roll chilled dough into 1-inch balls; press into bottom and two-thirds up sides of each cup of a miniature muffin pan, or 1 large tart tin.
• Preheat oven to 350°F.
• To Make Filling:.
• In a medium bowl, combine 3/4 cup sugar, melted butter, cream, 2 eggs, the vanilla, the almond extract, 1/2 cup ground almonds, and the lemon zest. Whisk to combine.
• Spoon filling mixture into each crust.
• Pit and slice apricots. Arrange apricot slices over the top of each tart.
• To make glaze, mix apricot jam with a little water, brush over tops of fruit.
• Bake for 18 to 20 minutes or until lightly browned.
• Dust tops with icing sugar while still warm.

MINI APRICOT APPETIZER TARTS

Steps:

• Heat oven to 375°F
• Grease 24 mini muffin cups with cooking spray.
• Unroll each can of dough into a large rectangle; press perforations to seal.
• Cut each rectangle crosswise into 12 strips, about 1 inch wide.
• Place each strip in muffin cup, pressing dough to cover bottom and side, making sure all seams are sealed and forming 1/4-inch rim above cup.
• Spoon 2 teaspoons cheese into each cup.
• Top each with 1/2 teaspoon preserves and 1/2 teaspoon pecans.
• Bake 14 to 20 minutes or until crust is deep golden brown.
• Cool 5 minutes; remove from pan.
• Serve warm.