Apricot Beer Tarts


1½ cups beer (preferably orange wheat beer or a Belgian ale)
1/2 cup honey
1/2 tsp. cinnamon
12-oz. B & R dried apricots, coarsely chopped 
6 tbsp. heavy cream 
1 tbsp. Butter, softened, plus extra for coating dishes 
1 sheet puff pastry, thawed 
Whipped cream and toasted, sliced almonds (optional toppers)


Prep: 15 minutes, Cook: 50 minutes, Serves: 6

Bring beer, honey and cinnamonto a boil in a medium saucepan. Add apricots and simmer, covered,for 30 minutes. Remove cover and cook until sauce is very thick and has reduced to about 1 cup. Stir in cream and butter.

Preheat oven to 400°F. Lightly butter 6 (1-cup) ramekins. Place equal amounts of apricots into each.

Cut pastry into 6 equal pieces and shape each into a circle the size of the dish; place on top of apricots and press down lightly.

Bake for 20 minutes or until pastry is golden. Let stand for 5 minutes, then run a small sharp knife around the edge of each dish to loosen pastry; invert onto 6 dessert plates. Top with whipped cream and almonds, if you like.