Monday, May 20, 2013
Apricot & Raspberry Tarts
Here's a gift from the tart. These apricot and raspberry treats are perfect for any occasion and are sure to be a party favorite.
At a glance
12 tart shells
1 refrigerated, prepared pie crust 1 (12 oz.) jar apricot preserves 36 canned apricot halves 1/4 cup red raspberry preserves 1 tbsp. apricot juice Sweetened whipped cream, flavored with vanilla extract
Prepare 12 baked (5-inch) tart shells from pie crust by using a round cookie cutter and pressing the circles into a greased muffin pan. Bake as directed. Spread a thin coating of apricot preserves on bottom of each tart shell. Drain apricot halves well and place 3 halves in each shell. Combine raspberry preserves and apricot juice and melt over low heat. Glaze top of apricots with preserves mixture. Refrigerate to set glaze. With pastry tube make rosette ring of whipped cream around edge of fruit or spoon it around tarts.