Apricot Tartlets | Recipes

Apricot Tartlets

(17) Ratings:
Prep Time:
Baking Time:
Makes:24 tartlets
Freezing:not recommended

These mouth-watering mini tarts are bursting with apricots. Serve them as a sweet and sophisticated side to a cup of tea.


½ cup 125 mL dried apricots, chopped
¼ cup 50 mL water


1 egg
½ cup 125 mL packed brown sugar
½ tsp 2 mL vanilla extract
3 tbsp 45 mL Robin Hood® Original All Purpose Flour
¼ tsp 1 mL baking powder
1 pinch salt


2 cups 500 mL Robin Hood Original All Purpose Flour
½ cup 125 mL packed brown sugar
1 cup 250 mL butter, softened


  1. Preheat oven to 425ºF (220ºC).
  2. Combine apricots and water in small saucepan. Bring to a boil and reduce to simmer. Cook, covered until all the water is absorbed, about 3 minutes. Remove from heat, uncover and let cool.
  3. Filling: Combine, in small bowl, all ingredients. Add cooled apricot mixture and set aside.
  4. Base: Combine all ingredients in large mixing bowl. Shape into 1” (2.5cm) balls. Press onto bottom and up sides of ungreased mini muffin cups. Fill ¾ full with apricot mixture. Bake in preheated oven for 10 to 12 minutes or until golden and puffed. Remove from oven and let cool in pan, 5 minutes. Remove to cooling rack and cool.

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