Dessert

Mini Apricot Tartlets is for Dessert.

Mini Apricot Tartlets takes 30 minutes to prepare.

Mini Apricot Tartlets takes 30 minutes to cook.

Mini Apricot Tartlets makes 24 servings.

The ingredients for Mini Apricot Tartlets are:

.50 cup Butter, unsalted
1 tbsp Butter, unsalted
6 tbsp Cream Cheese
1 cup Flour - Gold medal all purpose flour
.75 cup, packed Brown Sugar
1 large Egg, fresh, whole, raw
.25 serving Salt, substitute: Morton, Salt Substitute, 1/4 tsp (1.2g)/serving
.50 tsp Vanilla Extract
.33 cup, chopped Pecans
.66 cup, halves Apricots, dried

Here is how you make Mini Apricot Tartlets:

FIRST~Mix 1/2 cup of butter ,cream cheese, and flour for the little pie crusts.Cover and refrigerate in bowl for 15 min.Next~Mix REST of ingredients, including the 1tbsp. of butter ;they become the apricot mixture to put in pie crusts. Set aside.Third, SPRAY mini muffin pan with PAM cooking spray. Fourth, take pie crust dough out of fridge and make into 24 little 1" balls. Press into the sides of the mini muffin pan to form little pie crusts. I had only 1 pan so I had to repeat this procedure for the next 12 tartlets. Having 2 mini muffin pans is a good idea for this recipe to get it all done at once! Fifth, take the apricot mixture and drop a teaspoonful into each mini muffin pie crust .Last, bake @ 325 degrees Farenheit for 25- 30 min or til mixture golden and bubbly.Cool in pans and remove using toothpick ;NOTE:can be tricky to remove.Serving Size:?24 mini tartlets= 1 tartlet = 1 serving {They are VERY small!}

The nutritional information for Mini Apricot Tartlets is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 116.2

• Total Fat: 7.0 g
• Cholesterol: 23.4 mg
• Sodium: 17.4 mg
• Total Carbs: 15.5 g
• Dietary Fiber: 0.6 g
• Protein: 1.3 g