Apricot-Cream Cheese Tartlets in Macadamia Crust

• 1 cup coarsely chopped roasted macadamia nuts (about 5 ounces)
• 6 tablespoons plus 1/3 sugar
• 1/4 cup all purpose flour
• 1/4 cup (1/2 stick) unsalted butter, melted
• 1 cup semidry white wine (such as Chenin Blanc)
• 1/3 cup water
• 1 vanilla bean, split lengthwise
• 4 ounces cream cheese, room temperature
• 2 tablespoons apricot preserves
• 6 apricots, thinly sliced

1. Preheat oven to 350F.
2. Blend nuts, 6 tablespoons sugar and flour in processor until nuts are finely chopped.
3. Add butter.
4. Process until mixture begins to clump together, divide equally among four 4-inch-diameter tartlet pans with removable bottoms.
5. Press mixture onto bottom and up sides of pans.
6. Bake until crusts are golden and set, about 13 minutes.
7. Transfer pans to racks; cool completely.
8. Combine wine, water and 1/3 cup sugar in large nonstick skillet.
9. Scrape in seeds from vanilla bean; add bean.
10. Stir over medium heat until sugar dissolves.
11. Increase heat and boil until liquid is slightly thickened and reduced to generous 1/2 cup, about 5 minutes.
12. Discard vanilla bean.
13. Cool syrup to room temperature.
14. Combine cream cheese, preserves and 2 tablespoons vanilla syrup in processor; puree until smooth.
15. Spoon filling into crusts; smooth tops.
16. Refrigerate until set, about 1 hour.
17. (Can be made 1 day ahead.
18. Keep tartlets chilled.
19. Cover syrup and let stand at room temperature.)
20. Transfer 2 tablespoons vanilla syrup into small bowl.
21. Add apricots to syrup in skillet; toss gently to coat.
22. Arrange apricot slices decoratively atop filling in crusts.
23. Brush apricot slices with reserved 2 tablespoons vanilla syrup.
24. Refrigerate tartlets 30 minutes.
25. Serve chilled.

nuts, sugar, flour, unsalted butter, semidry white wine, water, vanilla bean, cream cheese, apricot preserves, apricots

Taken from www.epicurious.com/recipes/food/views/apricot-cream-cheese-tartlets-in-macadamia-crust-2296 (may not work)