member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to       

Recipe Categories:

    Apricot-Cranberry Tarts


    Source of Recipe


    Posted by Darlene

    Recipe Link: Darlene's Kitchen Pantry

    List of Ingredients




    1 (15-ounce) package refrigerated pie dough (such as Pillsbury)
    1 cup chopped dried apricots1 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

    Recipe



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

    1. Preheat oven to 425 degrees.

    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 degrees 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. Yield: 3 dozen

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |