Description
These Apricot Coconut Hungarian Tarts feature a tender cream-cheese pastry filled with sweet apricot preserves and a lightly golden coconut topping. They are buttery, fruity, chewy, and perfect for holidays, tea time, and dessert trays.
Ingredients
For the pastry:
8 oz (226 g) cream cheese, softened
1 cup (226 g) unsalted butter, softened
2 cups (240 g) all-purpose flour
2 tablespoons granulated sugar
1 teaspoon vanilla extract
For the apricot layer:
1/2 cup (160 g) apricot preserves or thick apricot jam
For the coconut filling:
2 large eggs
1 cup (200 g) granulated sugar
2 cups (170 g) unsweetened shredded coconut
1 teaspoon unsalted butter, melted
1 teaspoon vanilla extract
Instructions
1. Prepare the pastry by beating the softened cream cheese and butter until smooth and creamy.
2. Add the sugar and vanilla and mix until combined.
3. Gradually add the flour and mix just until a soft dough forms.
4. Shape the dough into a disk, wrap it, and refrigerate for about 30 minutes.
5. Preheat the oven to 350°F (175°C) and lightly grease small tart pans.
6. Divide the chilled dough into small portions and press each portion into the bottom and sides of the tart pans.
7. Place a small amount of apricot preserves in the bottom of each pastry shell and spread gently.
8. Prepare the coconut filling by beating the eggs and sugar together until combined.
9. Add the melted butter and vanilla, then fold in the shredded coconut.
10. Spoon the coconut filling over the apricot preserves, filling each tart about three-quarters full.
11. Place the tart pans on a baking sheet and bake for about 20–30 minutes, or until the pastry edges are golden and the coconut filling is lightly browned and set.
12. Remove from the oven and allow the tarts to cool in the pans for several minutes.
13. Transfer the tarts to a wire rack and cool completely before serving.
Notes
Use thick apricot preserves rather than very runny jam so the fruit layer stays between the pastry and coconut filling.
Do not overwork the pastry dough or the tarts may become less tender.
Chill the dough before shaping for easier handling.
For a less sweet filling, use unsweetened shredded coconut.
Store cooled tarts in an airtight container at room temperature for 1–2 days or in the refrigerator for up to 5 days.
The baked tarts can be frozen for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hungarian-inspired
Nutrition
- Serving Size: 1 tart
- Calories: 300
- Sugar: 19 g
- Sodium: 135 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg