• Preparation Time 30 minutes
  • Baking Time 12 minutes
  • Makes 24 tartlets
  • Freezing Not Recommended


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • ½ cup dried apricots, chopped
  • ¼ cup water
  • Filling
  • 1 egg
  • ½ cup packed brown sugar
  • ½ tsp vanilla extract
  • 3 tbsp Robin Hood® Original All Purpose Flour
  • ¼ tsp baking powder
  • 1 pinch salt
  • Base
  • 2 cups Robin Hood Original All Purpose Flour
  • ½ cup packed brown sugar
  • 1 cup butter, softened

Serving Size: 24 tartlets


Serving Size: 24 tartlets

  • Preheat oven to 425ºF (220ºC).
  • Combine apricots and water in small saucepan. Bring to a boil and reduce to simmer. Cook, covered until all the water is absorbed, about 3 minutes. Remove from heat, uncover and let cool.
  • Filling: Combine, in small bowl, all ingredients. Add cooled apricot mixture and set aside.
  • Base: Combine all ingredients in large mixing bowl. Shape into 1” (2.5cm) balls. Press onto bottom and up sides of ungreased mini muffin cups. Fill ¾ full with apricot mixture. Bake in preheated oven for 10 to 12 minutes or until golden and puffed. Remove from oven and let cool in pan, 5 minutes. Remove to cooling rack and cool.


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