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.

Recipe by Cooking Light November 2001

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Yield:
3 dozen (serving size: 1 tart)
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 425°.

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  • 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.

  • 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.

Nutrition Facts

94 calories; calories from fat 38%; fat 4g; saturated fat 1.1g; mono fat 1.7g; poly fat 1g; protein 1g; carbohydrates 14.2g; fiber 1.1g; cholesterol 1mg; iron 0.6mg; sodium 69mg; calcium 7mg.
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