Apricot Cream Cheese Tarts
|Tart shells||4 , baked (2 1/2 Inch Size)|
|Sugar||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Cream cheese||8 Ounce (1 Package)|
|Milk||1⁄4 Cup (4 tbs)|
Wash and peel apricots; cut into halves and remove pits.
Slice 8 halves and put in bottom of baked tart shells.
Boil sugar and water until syrup forms a very soft ball in cold water (232°F.on a candy thermometer).
Pour about half over sliced apricots.
Mix cheese with milk until creamy.
Put remaining apricot halves together with some of cream-cheese mixture.
Put remaining cream cheese over sliced apricots.
Top each tart with a filled apricot and cover with remaining syrup.
Garnish with mint.