Apricot Tartlets
Prep Time 30 mins
Cook Time 12 mins
Serves 24
Difficulty N/A
Ingredients
- 1/2 cup (125 mL) chopped dried apricots
- 1/4 cup (50 mL) water
- Filling:
- 1 egg
- 1/2 cup (125 mL) brown sugar, packed
- 1/2 tsp (2 mL) pure vanilla extract
- 3 tbsp (45 mL) Five Roses® All Purpose Flour
- 1/4 tsp (1 mL) baking powder
- pinch salt
- Base:
- 2 cups (500 mL) Five Roses® All Purpose Flour
- 1/2 cup (125 mL) brown sugar, packed
- 1 cup (250 mL) butter, softened
Directions
Step 1:
Preheat oven to 425ºF (220ºC).
Step 2:
In small saucepan, combine apricots and water. Bring to a boil and reduce to simmer. Cook covered until all the water is absorbed, about 3 minutes. Remove from heat, uncover and let cool.
Step 3:
Filling: In small bowl, combine all ingredients. Add cooled apricot mixture and set aside.
Step 4:
Base: Combine all ingredients. Shape into 1” (2.5 cm) balls. Press onto bottom and up sides of ungreased mini muffin cups. Fill 3/4 full with apricot mixture. Bake in preheated oven, 10 – 12 minutes or until golden and puffed. Remove from oven and let cool in pan, 5 minutes. Remove to cooling rack and cool.
