Apricot Vienna Tarts

Combine the flour and butter or margarine in a bowl, working the mixture together with fingertips until it resembles coarse breadcrumbs. This creates the pastry base.

Mix the cream cheese into the flour-butter mixture until a soft dough forms. Divide the dough into 4 equal portions and set aside.

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper for the tarts.

Combine the chopped dried apricots with the apricot preserves in a small bowl, stirring until evenly mixed.

Roll out each dough portion on a lightly floured surface into a thin rectangle or oval shape, approximately ¼ inch thick. Transfer to the prepared baking sheet.

Spread a portion of the apricot-preserve mixture onto the center of each pastry, leaving a border around the edges.

Brush the beaten egg over the pastry borders and any exposed dough edges to create a golden finish when baked.

Sprinkle the finely chopped walnuts over the apricot filling, then dust the entire tart with cinnamon sugar.

Bake for 18-20 minutes until the pastry is golden brown and the filling is heated through.

Remove from the oven and allow the tarts to cool slightly on the baking sheet before serving warm or at room temperature.