WHEN GRANDMA COMES TO TOWN, our kitchen goes into overdrive. Paul’s mom and dad were here for a visit over Thanksgiving and made one of Paul’s childhood favorites, apricot tarts. It’s an old recipe, the original could have, maybe come from a newspaper but this version has definitely been passed around church groups, through family members and lucky me, I’m the newest one to have it.
Like most of his mom’s cooking (take her amazing zucchini lasagna), these whole wheat tarts are pretty healthy. And at least as important, they’re easy to make. The girls had a great time helping form dough in the mini-muffin pan. Recipes like this one with little pockets where small kids can help are more and more on my mind these days. Then there’s George who practically hyperventilates every time he sees them. Seriously, I had to hid the container from him because he’d burst into tears if I didn’t hand over another tart STAT. So, I’d say these are a hit.
There’s no sugar in the dried apricot version, though we also made a couple with jam too. I’m way more excited than I should be about the Kirkland Organic Fruit Spread from Costco right now–mostly strawberries with a pinch of sugar thrown in–so we filled a bunch of tarts with that, plus the Kirkland orange fruit spread too. You could make these with anything though: prunes, raisins, on and on.
Even Grandpa got to take a break from building the new play set with Daddy to try a few. We like to keep our guests busy! (BTW, if you’re good at drywall, you’re definitely invited for a springtime visit when we finish off my garden shed-turned-studio. If you’ll work for tarts, you’re in.)
Whole Wheat Dried Apricot Tarts
Makes about 6 dozen
- 12 oz. dried apricots (about 1-1/2 cups)
- 2 cups water
In a small or medium saucepan combine the apricots and water then bring to a simmer for about 20 minutes, allowing the apricots to get fluffy. (You can also just leave them in the pan and come back to them any time you like. They’re very forgiving if you need to work around things like nap time.)
- 8 oz. cream cheese, softened
- 2 sticks butter, softened
- 2 cups whole wheat flour
- optional: 2 tablespoons chia seeds or ground flaxseed