Apricot Tartlets
Prep time:
Baking time:
Makes:
24 tartlets
Freezing:
not recommended
Ingredients:
½ cup
(125 mL)
chopped dried apricots
¼ cup
(50 mL)
water
Filling:
1
egg
½ cup
(125 mL)
brown sugar, packed
½ tsp
(2 mL)
pure vanilla extract
3 tbsp
(45 mL)
Five Roses® All Purpose Flour
¼ tsp
(1 mL)
baking powder
Pinch salt
Base:
2 cups
(500 mL)
Five Roses All Purpose Flour
½ cup
(125 mL)
brown sugar, packed
1 cup
(250 mL)
butter, softened
Directions:
- Preheat oven to 425ºF (220ºC).
- 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.
- Filling: In small bowl, combine all ingredients. Add cooled apricot mixture and set aside.
- Base: Combine all ingredients. Shape into 1” (2.5 cm) balls. Press onto bottom and up sides of ungreased mini muffin cups. Fill ¾ 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.