I will apologize now for the photos in this post.
These little bad boys went so fast I hardly had time to take any pictures.
Sue made these for the Apricot Tsaqwem Festival cook off. They look so cute and are fairly adaptable to whatever preserves you have on hand. Sue slightly adapted this recipe from Pillsbury's Best Of The Bake Off cookbook.
She may not have won a prize at the cook off but that shouldn't stop you from making these for your next get together. I promise they will be the hit of the party!
Apricot Cookie Tarts
(Slightly adapted from Pillsbury's Best Of The Bake Off cookbook)
1 3/4 cup flour
1/2 cup icing sugar
2 Tbsp cornstarch
1 cup butter, room temp
1 tsp vanilla
1 cup apricot jam
1/2 cup sugar
1 1/2 cups coconut, shredded
Cookies -- Preheat oven to 350. Spray mini muffin pan with cooking spray.
In a large bowl, whisk together flour, icing sugar, and cornstarch. Using a wooden spoon, beat in butter and vanilla until soft dough forms. Shape dough into 1 inch balls. Place a ball into each mini muffin tin, pressing dough in bottom and up the sides of each cup.
Filling -- Spoon about 1 tsp of apricot jam into each cookie cup. Set aside.
Topping -- In a small bowl, whisk together sugar and egg until well combined. Stir in coconut until well coated with egg mixture.
Spoon about 1 tsp of coconut mixture over the jam in the cookie cups.
Bake at 350 for 20 - 25 minutes, until crusts are golden brown.
Cool about 15 - 20 minutes in pans. Gently run a knife around the edge of each tart to loosen from pan. Carefully lift out of pan and let completely cool on wire rack.
*This makes about 36 cookie tarts. If you only have one pan then keep the cookie dough balls chilled until you need them. *
We usually make these with pineapple jam and they are to-die-for. The apricot jam is really nice too.
Whatever your favorite jam is - it will more than likely work in this cookie tart.
Perfect for the Christmas cookie exchange with some strawberry or raspberry jam!
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