Prep: 35 mins
Cook: 30 mins
Yields: 8-10 tarts
1 package Foodstirs Sweet Tooth Sugar Cookie Mix
12 tablespoons butter, cold and cubed
2 tablespoons apricot preserves
1 tablespoon cinnamon
2 tablespoons brown sugar
honey (for drizzle)
powdered sugar (for garnish)
In a large bowl using a hand mixer, blend the butter until smooth then add the egg and whisk together until the mixture becomes light and fluffy. Slowly add in the dry mix and blend until a dough forms, about a minute. Chill dough in the refrigerator for at least 20 minutes, or until firm.
While the dough is chilling, core the apples and cut in half. Slice the apples crosswise, making very thin half moon, or rainbow shaped slices. Fill a medium sized microwave safe bowl halfway with water and the juice of half a lemon. Add the apple slices to the bowl and microwave for 3 minutes. Remove and drain water.
Preheat the oven to 375 degrees and spray a muffin tin with cooking spray, set aside. Remove the chilled dough from the refrigerator and sprinkle a handful of flour onto a flat surface. Using a rolling pin, roll out the dough evenly until it is 1/4 inch thick. Trim the edges of the dough with a knife, creating a large rectangle; then cut dough into long strips, about 1 1/2 inches thick.
Combine the cinnamon and brown sugar in a small bowl, set aside.
In a small microwave safe dish, combine three tablespoons of apricot preserves with 2 tablespoons of water and microwave one minute.
Spread the apricot mixture on each strip of dough, then line the apple slices onto the top half of the dough strips, overlapping each slice slightly. Sprinkle each strip with the cinnamon and brown sugar mixer, then fold each strip in half, covering the bottom half of the apple slices. Roll each strip from one side to the other, sealing each one by lightly pressing the edge of the dough.
Place each tart in the greased muffin tin and bake for 30 minutes, or until the edges turn golden brown. Drizzle with honey and garnish with a sprinkle of powdered sugar.