2 2/3cupsof white whole wheat flouror all-purpose flour
For apricot filling:
Add chopped dried apricots and enough water to come 1 inch above apricots in a saucepan. Simmer for 15-20 minutes, or until thickened.
Stir in sugar, butter, nutmeg (optional), cinnamon and orange juice. Cook a bit longer, until texture is like jam.
Stir, cool and store in refrigerator in an airtight container until ready to use.
For tart dough:
Add cream cheese and butter to the bowl of a stand mixer.
Using the beater blade, combine ingredients on medium-high speed until well blended. Turn mixer off, add flour, and combine on low speed just until combined. Dough should be thick.
Form into a ball and wrap in plastic wrap. Refrigerate at least one hour, or overnight.
To assemble tarts:
Preheat oven to 400 degrees.
Form dough into walnut size balls and place into a mini muffin or tart pan. Using a tart tamper dusted with flour, press down on each ball to form the tart shape.
Fill each tart with a rounded teaspoon of filling (homemade or store-bought apricot jam). Bake for 10 minutes or until very lightly golden. Remove pan from oven and cool completely on wire racks.
When completely cooled sprinkle with powdered sugar, if desired. Store in an airtight container or freeze in freezer containers until ready to serve. Allow tarts to come to room temperature before serving for best texture.