Mini Apricot Almond Tart Recipe

I created this little treat for a picnic I planned with my husband. Since it was just the two of us, I decided to scale down the size of this tart and make it just enough for two to enjoy. Using some phyllo dough, dried apricots, pecans, and almonds, this came out to be a crispy and chewy treat.

Apricot Almond Tart

Optional version- This recipe can be doubled, tripled, and quadrupled, to make a larger tart if you’d like, or more than one mini tart. I’m sure it would come out beautifully. If you try it in a larger version, I would love to hear how it turns out.

Ingredients

• 10 dried apricots, diced
• 1/8 cup slivered almonds, chopped
• 1/8 cup pecans, chopped
• 1 tablespoon brown sugar
• 1 tablespoon maple syrup
• 1-2 large phyllo dough sheet, cut to layer bottom of baking pan, the more phyllo the, thicker the crust
• 1-2 tablespoons of melted butter

Apricot Almond Tart

Directions

1. Preheat oven to 400 degrees
2. Mix apricots, pecans, almonds, brown sugar, and maple syrup together
3. In a small tart pan (I used a 5″ dia.x1″H dish from Crate and Barrel mini-bakeware)
   lightly grease the inside of the baking pan with butter
4. Layer cut phyllo dough sheets in pan, molding sheets around the inner edges of pan
5. Brush top layer of phyllo dough with melted butter
6. Pour apricot mixture on top of buttered phyllo dough
7. Press apricot mixture down so it is level with the pan
8. Bake for 10 minutes
9. Reduce temperature to 350 degrees and bake for another 10 minutes
10. Turn oven off, and leave tart in oven for an hour, or until oven is completely cooled off (helps bottom crust crisp gradually, and helps the apricot mixure settle better)
11. Enjoy this tart completely cooled and you’ll find it chewy, crispy, and the perfect treat for two!

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