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Apricot-Cranberry Tarts
Source: dLife

Easy to prepare, bite sized tarts filled with apricots, raisins, and cranberries.

Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 36 servings
Amount Per Serving
Calories 468.4
Total Carbs 54.7 g
Dietary Fiber 0.6 g
Sugars 8.3 g
Total Fat 24.8 g
Saturated Fat 10.7 g
Unsaturated Fat 0.0 g
Potassium 39.2 mg
Protein 3.8 g
Sodium 362.7 mg
Dietary Exchanges
5 Fat , 1 Fruits , 3 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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15 oz  refrigerated pie dough
8 oz  dried apricots
1 cup  golden raisins
0 1/2 cup  dried cranberries
0 1/2 cup  rum
0 1/2 cup  unsweetened pineapple juice
1 1/2 oz  honey
1 tbsp  butter
0 1/4 tsp  ground cinnamon
0.125 tsp  salt
  1. Preheat oven to 425 degrees.
  2. Roll each piece of dough into a 12 inch circle on a floured work surface. Using a 2 1/2 inch round cookie cutter, cut the dough into 36 circles.
  3. Arrange 1 dough circle into each of 36 mini muffin tins. Press down so the dough goes up the sides.
  4. Bake dough for 7 minutes or until golden. Take crust out of pans and let cool on wire racks.
  5. Mix together apricots, raisins, cranberries, rum, and pineapple juice in a pot and let boil. Lower heat and simmer 10 minutes or until liquid is evaporated.
  6. Mix in honey, butter, cinnamon, and salt. Let cool and spoon into crusts.

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