whole wheat dried apricot tarts (or jam tarts, or prune tarts, or…)
- Yield: 6 dozen 1x
Ingredients
Scale
- 12 oz. dried apricots (about 1 1/2 cups)
- 2 cups water
- OR skip the apricots and water and use 1 1/2 cups jam
- 8 oz. cream cheese, softened
- 2 sticks butter, softened
- 2 cups whole wheat flour
- optional: 2 tablespoons chia seeds or ground flaxseed
Instructions
- To make the apricot filling: 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.) If you’re using jam, your work is already done.
- To make the tarts: Preheat oven to 350 degrees F.
- Mix cream cheese, butter and flour (plus chia seeds or ground flaxseed if using) until everything is uniform.
- Make 1-inch balls (kids are excellent at this) and press into mini-muffin pans.
- Fill the tarts with apricot filling (or jam) and bake for about 20-25 minutes. They should start to look golden, slightly browned and the jam version will be bubbly.