Apricot-Cranberry Tarts

Made with store-bought pie dough and filling of dried fruit, these tarts couldn't be more simple. And you can easily cut the recipe in half.

Yield: 3 dozen (serving size: 1 tart)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 94
  • Calories from fat: 38%
  • Fat: 4g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 1g
  • Protein: 1g
  • Carbohydrate: 14.2g
  • Fiber: 1.1g
  • Cholesterol: 1mg
  • Iron: 0.6mg
  • Sodium: 69mg
  • Calcium: 7mg

Ingredients

  • 1 (15-ounce) package refrigerated pie dough (such as Pillsbury)
  • 1 cup chopped dried apricots
  • 1 cup golden raisins
  • 1/2 cup sweetened dried cranberries
  • 1/2 cup dark rum
  • 1/2 cup pineapple juice
  • 3 tablespoons honey
  • 1 tablespoon butter
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt

Preparation

  1. Preheat oven to 425°.
  2. Roll each dough portion into a 12-inch circle on a lightly floured surface. Cut the dough into 36 circles with a 2 1/2-inch round cutter. Press 1 dough circle into each of 36 miniature muffin cups. Press into the bottoms and up the sides of muffin cups. Bake at 425° for 7 minutes or until lightly browned. Remove from pans; cool on wire racks.
  3. Combine apricots and next 4 ingredients (apricots through juice) in a small saucepan; bring to a boil. Reduce heat; simmer 10 minutes or until liquid is absorbed. Stir in honey and remaining ingredients. Cool. Spoon about 2 teaspoons apricot mixture into each pastry shell.
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