Apricot & Almond Cream Cheese Tarts

🧂 Ingredients

• 2 packages puff pastry
• 10 ripe apricots
• 250 grams Philadelphia cream cheese

  or substitute mascarpone
• ¼ to ½ cup sliced almonds
• 2-3 tablespoon powdered sugar

  plus more for dusting / if apricots are underripe
• 2 eggs
• 2 tablespoon orange marmalade
• 2 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1 teaspoon fresh grated ginger
• 1 pinch salt

Instructions

• 1 Make the filling
  
  In a mixing bowl or stand mixer whip together the cream cheese and sugar until
  smooth. Whisk together the two eggs in another smaller bowl, and add them to the
  cream cheese and sugar, reserving about 2.5 tablespoon for the egg wash. Then
  add the orange marmalade, vanilla, cinnamon, ginger and pinch of salt to the
  cream cheese and mix well.
• 2 Cut the apricots
  
  Cut the apricots into roughly equal thin slices.
• 3 Cut the pastry
  
  Cut the puff pastry sheets into equal sized rectangles. Depending on the size of
  the sheet, you will get anywhere from 8-12 rectangles.
• 4 Shape
  
  Apply egg wash to the outer edges of each rectangle. Use the edge of a butter
  knife or your fingers to gently push up and fold over the edges of each
  rectangle so that you form them into little frames.
• 5 Fill
  
  Fill each frame with approximately 2 - 2.5 tablespoon of the cream cheese
  mixture and carefully lay 3-4 slices of the apricot slices on each frame. Apply
  more egg wash to the frame edge, and top with the sliced almond.
• 6 Bake
  
  Bake at 200 C / 375 F for approximately 30-35 minutes or until the edges turn
  golden brown and the almonds are toasted.
• 7 Dust with more powdered sugar and serve.

Nutrition Info