Prune-Apricot Tarts

Name: Prune-Apricot Tarts
Yield: Makes about 9 tarts
Cuisine: United States
Ingredients: 1 tsp. cinnamon; Orange Cream Dress-Up; ½ tsp. salt; ½ tsp. nutmeg; 1 c. dried apricots; Pastry for 2-Crust Pie; ½ c. sugar

Preparation info

Makes about
9
tarts

Difficulty
Medium

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

Recipe from our Country Cookbook —too good to leave out of this book

Ingredients

Pastry for 2-Crust Pie
1½ c. dried prunes
1 c. dried apricots

Americas
United States
Dessert
Pie
Vegetarian

Method

Rinse and drain prunes. Cook in boiling water to cover, about 15 minutes; drain, reserving ¾ c. liquid. Remove pits.
Rinse and drain apricots; do not cook.
Chop and combine fruits; add sugar, salt, spices and prune liquid; bring to boil. Simmer until thickened, about 5 minutes.
Roll out pastry and cut in 5" circles. Place on foil rounds the sa