Apricot Walnut Tarts With Cream Cheese Topping

Opened the freezer-a box of puff pastry fell on my foot-must have been a sign that I needed to bake somethin’.  These tarts were experimental but I documented the ingredients and steps as I made them.  I figured if they turned out less than perfect then the cream cheese topping would be there to save the day AND….if everything went smoothly the cream cheese would be a bonus. I did make extra cream cheese topping because I always eat a few spoons of it (testing many, many times is a must).

How I Did It:

  • Preheat oven to 400 degrees F.
  • Defrost 1 sheet of puff pastry, unfold onto floured board, roll to remove creases and cut into 9 squares.
  • Spray muffin pan lightly with cooking spray and press the pastry into the cups.
  • Fill each cup with apricot filling and press down slightly.
  • Bake for 10-15 minutes or until tops of tarts are browning.
  • Remove from oven and transfer the tarts to a cookie sheet.
  • Return the tarts to the oven and turn the oven off.  Let stay in for an additional 5-10 minutes to make sure the sides and bottoms finish cooking.
  • Cool and top with whipped cream cheese.

tart1For Filling:

  • 1 cup dried apricots, chopped
  • 1/2 cup chopped walnuts
  • 1/4 cup sweetened coconut flakes
  • 1/4 cup honey

Combine apricots, walnuts, coconut and honey.  Set aside.

tartFor Topping:

  • 1 (8 0z.) package cream cheese
  • 1/3 cup sugar
  • 1 teaspoon vanilla

Mix all ingredients with electric mixer on high until smooth.

Have a great evening!!



4 thoughts on “Apricot Walnut Tarts With Cream Cheese Topping

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