Skip to content

Apricot Tartlets

Prep time:
Baking time:
Makes: 24 tartlets
Freezing: not recommended


½ cup (125 mL) chopped dried apricots
¼ cup (50 mL) water
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
2 cups (500 mL) Five Roses All Purpose Flour
½ cup (125 mL) brown sugar, packed
1 cup (250 mL) butter, softened

  1. Preheat oven to 425ºF (220ºC).
  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.
  3. Filling: In small bowl, combine all ingredients. Add cooled apricot mixture and set aside.
  4. 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.