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Lambert Street Guesthouse
Fresh Apricot Tarts
This is a real favorite with the guests at the Lambert Street Guesthouse, especially when made with fresh apricots from Cindy's farm. Use No-Fail Crust.
Preheat oven to 425 degrees. Cook apricots and sugar on low until well cooked. Mix cornstarch with just enough water to make a paste. Spoon some of the hot apricot mixture into cornstarch paste. Mix until there are no lumps. Gradually add back into the remaining apricot mixture and cook until mixture is clear.
On lightly floured board, roll chilled dough into 1/8 inch thickness. Cut into 4- to 5-inch squares, depending on size of muffin pans used. Gently place in muffin tins. Fill each with apricot filling (1/2 to 3/4 full). Dot with butter, a dash of cinnamon, and a dash of sugar. Bring 4 corners of square together at top to seal. Sprinkle with sugar. Bake until crust browns.
Makes: 12 to 20 tarts
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