APRICOT TARTS
These tiny tarts are an extra-special dessert for any holiday or occasion. We love the fruity and nutty flavor. -Phyllis Hickey, Bedford, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 117 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 61mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
PECAN BRIE TARTS
These versatile tarts are wonderful on a buffet table or as a starter or appy and equally as good for dessert with a nice wine.
Provided by Derf2440
Categories Pie
Time 27m
Yield 24 tarts
Number Of Ingredients 5
Steps:
- Bake tart shells blind, or if bought according to directions on package.
- Divide brie into 24 wedges and place in baked tart shells.
- In a saucepan, heat pecans, sugar and whiskey over medium heat, stirring until bubbly.
- Reduce heat and simmer for 1 minutes or until thickened.
- Working quickly, spoon pecan mixture over Brie.
- (Tarts can be covered and refrigerated for up to 1 day. Remove from refrigerator 30 minutes before baking). Bake in 375°F oven for 10 minutes or until hot and bubbly.
WARM BRIE AND PEAR TARTLETS
These make a simple, delicious, and elegant appetizer. They impress every time!
Provided by Firebal
Categories Appetizers and Snacks Cheese Baked Brie Recipes
Time 30m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a jelly roll pan with parchment paper.
- Arrange tart shells onto prepared pan. Put a piece of Brie cheese into each shell. Sprinkle diced pear and a couple thyme leaves into each shell and drizzle with honey.
- Bake in preheated oven until cheese is melted and tarts are golden, 12 to 15 minutes.
Nutrition Facts : Calories 47.5 calories, Carbohydrate 5 g, Cholesterol 4.7 mg, Fat 2.3 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 0.8 g, Sodium 39.8 mg, Sugar 2.1 g
APRICOT TARTS
Make and share this Apricot Tarts recipe from Food.com.
Provided by Mom2Rose
Categories Tarts
Time 45m
Yield 24 tarts, 24 serving(s)
Number Of Ingredients 14
Steps:
- In a small mixing bowl, beat the butter, cream cheese and flour until blended.
- Cover and refrigerate for 1 hour.
- 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 muffins cups.
- Spoon apricot mixture into cups.
- Bake at 350° for 25-30 minutes or until browned.
- Cool for 10 minutes; before removing from pans to cool completely.
- For topping, in another small mixing 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.
Nutrition Facts : Calories 116.2, Fat 7.1, SaturatedFat 3.9, Cholesterol 16.7, Sodium 46.4, Carbohydrate 12.6, Fiber 0.6, Sugar 7.8, Protein 1.2
APRICOT PECAN TASSIES
The apricot filling makes these adorable little tarts extra special. They never last long when I fix them for the holidays. - Paula Magnus, Republic, Washington
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, cream 1/2 cup butter and cream cheese until light and fluffy. Gradually add flour, beating until mixture forms a ball. Cover and refrigerate for 15 minutes. , Meanwhile, in a bowl, combine the brown sugar, egg, vanilla, salt and remaining butter. Stir in apricots and pecans; set aside. , Roll dough into 1-in. balls. Press onto the bottom and up the sides of greased miniature muffin cups. Drop a teaspoonful of apricot mixture into each cup. Bake at 325° for 25-30 minutes or until golden brown. Cool in pans on wire racks.
Nutrition Facts : Calories 119 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 87mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
APRICOT-PECAN BRIE TARTS
Steps:
- Bake pecans at 350 degrees in a shallow pan for 10 to 15 minutes or until toasted; cool. Remove rind from cheese; cut cheese into 24 cubes, and set aside. Roll pasty into a 15- X 10 inch rectangle on a lightly floured surface; cut into 24 squares. Fit squares into miniature muffin pans, extending corners slightly above cup rims. Bake pastry at 425 degrees for 10 to 12 minutes or until it begins to brown. Remove from oven, and gently press handle of a wooden spoon in the center of each pastry, forming tart shells. Spoon 1/2 tsp preserves into each shell; top with cheese cube and a pecan half. bake 5 more minutes or until cheese melts; serve immediately. SUBSTITUTION suggestion from Daniel Brechin: 24 wine and cheese crackers may be substituted. Top each cracker with 1/2 tsp, cheese, and pecan half; place on baking sheet. Bake at 350 degrees for 5 minutes or until cheese melts.
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- Slice the Brie in half, placing one half rind-side down in the middle of the baking sheet. Top the first half with half of the apricot and pecan mixture, add the second half of the Brie rind-side up and top with the remaining apricot and pecan mixture.
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- Bake 10 to 12 minutes, or until golden. Remove from oven and gently press the handle of a wooden spoon into center of each pastry, forming tart shells.
- Spoon 1/2 teaspoon preserves into each shell; top with a cheese cube and sprinkle pecans evenly over tops. Bake 5 to 7 minutes, or until cheese melts; serve immediately.
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