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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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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. Ingredients:
1 (15-ounce) package refrigerated pie dough (such as pillsbury) |
1 cup chopped dried apricots |
1 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 |
Directions:
1. Preheat oven to 425°.
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° 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.
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