Mini Apricot Appetizer Tarts Recipes

Steps:

• Preheat oven to 425 degrees with rack in upper third position. Generously butter a standard 12-cup nonstick muffin pan. On a lightly floured surface, roll out pate brisee to about 1/8-inch thick. Using a 3-inch round cookie cutter, cut out 12 rounds. Transfer rounds to a parchment paper-lined rimmed baking sheet and place in freezer for 15 to 20 minutes.
• Meanwhile, make the caramel: combine the sugar with 3 tablespoons water in a small saucepan and cook, swirling the pan occasionally (do not stir), over medium-high heat until deep amber, about 8 minutes. Remove from heat and whisk in butter. Divide caramel among prepared muffin cups. Place two apricot halves, cut side up, in each muffin cup. Remove the chilled pastry rounds from freezer and place on top of apricots.
• Place muffin pan on the chilled baking sheet and bake, rotating the pan halfway through, until pastry is crisp and golden brown, 30 to 32 minutes. Top muffin pan with a rimmed baking sheet and invert. Transfer to a wire rack to cool. Serve with lightly sweetened whipped cream, if desired.

Steps:

• Heat oven to 375°F
• Grease 24 mini muffin cups with cooking spray.
• Unroll each can of dough into a large rectangle; press perforations to seal.
• Cut each rectangle crosswise into 12 strips, about 1 inch wide.
• Place each strip in muffin cup, pressing dough to cover bottom and side, making sure all seams are sealed and forming 1/4-inch rim above cup.
• Spoon 2 teaspoons cheese into each cup.
• Top each with 1/2 teaspoon preserves and 1/2 teaspoon pecans.
• Bake 14 to 20 minutes or until crust is deep golden brown.
• Cool 5 minutes; remove from pan.
• Serve warm.