I love these soft, delicious tarts and they make a great holiday cookie. I am not a fan of the canned apricot filling, so I created a homemade filling from dried apricots that exceeded my expectations!
This filling is also delicious on English muffins or toast for breakfast. Start with fresh, plump dried apricots:
Apricot Filling for Cream Cheese tarts
Mix 1 cup chopped dried apricots and enough water to come 1 inch above apricots in a saucepan.
Simmer 15-20 minutes or until thickened.
Stir in 1/4 cup organic sugar or whey low, 1 tbsp smart balance butter, 1/8 tsp freshly ground nutmeg (optional), 1/4 tsp cinnamon. Add 1 tbsp orange juice and 1 tbsp pineapple juice. Cook a bit longer until texture is like jam.
Stir, cool and store in refrigerator in an airtight container until ready to use.
Basic Dough recipe for tarts
1 1/3 cups unsalted organic butter, or smart balance butter sticks
8 oz package low fat cream cheese
2 2/3 cups of white whole wheat flour (the white wheat is great here and doesn’t comprise the flaky tart texture like regular whole wheat flour. You can also use unbleached all-purpose flour)
Soften butter and cheese at room temperature. Add to mixing bowl and blend well. Then add the flour once butter and cheese is creamed together.
Dough should be thick.
Form into a ball and wrap in plastic wrap. Put in the refrigerator to chill at least one hour or overnight.
Preheat oven to 400 degrees. Form dough into walnut size balls and place into a mini muffin/tart pan. Using a tart tamper dusted with flour, press down on each ball forming the tart shape.
Bake at 400 degrees for 10 minutes until very lightly golden. As soon as they emerge from the oven, fill with a tbsp of apricot filling.
Cool and sprinkle with powdered sugar. Serve tarts warm or at room temperature.