APRICOT VIENNA TARTS
Make and share this Apricot Vienna Tarts recipe from Food.com.
Provided by Mary Scheffert
Categories Dessert
Time 40m
Yield 32-48 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F; line cookie sheets with parchment paper& set aside.
- In a small saucepan, cook the chopped apricots& preserves until melted& apricots are soft.
- Chill in refrigerator.
- In a mixing bowl, combine cream cheese, butter& flour into a stiff dough.
- Divide into 2 equal disks, wrap in plastic& chill.
- When dough is thoroughly chilled, cut each disk into 4 sections.
- Roll each section into a thin round, and cut into 4 or 6 wedges.
- Place approximately 1 tsp of preserve mixture on outer edge (wide, rounded side) of rolled dough.
- Moisten point of dough with a little water.
- Roll dough over the preserves, tucking in the sides& continue to roll to the point.
- Continue this with each section of dough.
- Place each cookie on parchment-lined cookie sheet; brush with beaten egg and sprinkle with cinnamon sugar or chopped nuts.
- Bake 15-20 minutes or until light golden brown.
- Cool on wire rack.
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Bahroz Shwan
[email protected]I'm a beginner baker and I had a few questions about the recipe. I appreciate the help I received from the recipe creator.
Alex Blue BYC
[email protected]I love apricots, so these tarts were right up my alley. They're the perfect way to satisfy my apricot craving.
O'Jjuwa Bennett
[email protected]The instructions in this recipe were very clear and easy to follow. I had no problems making the tarts.
didi beatz
[email protected]These tarts are so beautiful! I love the way the lattice crust looks on top.
Nabin Thakur
[email protected]The apricot filling is perfectly balanced between sweet and tart. It's the perfect filling for these flaky tarts.
Daniela Rojas
[email protected]I love how quick and easy these tarts are to make. They're perfect for busy weeknights.
Malia
[email protected]I was able to make these tarts for a very reasonable price. They're a great value for the money.
Boas Kayange
[email protected]These tarts were a huge hit at my party! Everyone loved them and asked for the recipe.
Manish Thapa
[email protected]I'm allergic to nuts, so I substituted almond flour for the all-purpose flour. The tarts were still delicious and no one could tell the difference.
lencho jemal
[email protected]I used store-bought apricot jam instead of making my own filling. It saved me time and the tarts still tasted great.
Ruvi Ratukocei
[email protected]I got creative and added a dollop of whipped cream and a sprinkle of cinnamon on top of each tart. It took them to the next level!
Omo Akewushola
[email protected]I made a healthier version of these tarts by using whole wheat flour and reducing the amount of sugar. They were still delicious and satisfying.
Funky5woman
[email protected]As a beginner baker, I found this recipe easy to follow. The tarts turned out beautifully and tasted even better.
Rai Zaheer
[email protected]I've made these tarts several times now and they're always a hit! My friends and family love them.
Louahedj Elhocine
[email protected]These apricot tarts are an absolute delight! The flaky crust and sweet apricot filling are a perfect combination.