1/3 c. sugar
2 tbsp. cornstarch
1 c. plus 2 tbsp. apricot nectar
2 tbsp. butter
1 (17 oz.) can apricot halves, drained and chopped
2 (3 oz.) pkgs. cream cheese, softened
1 tsp. rum flavoring
12 baked (4 inch) tart shells
Sweetened whipped cream

Combine sugar and cornstarch in a saucepan. Add apricot nectar and butter; bring to a boil, stirring constantly. Boil 1 minute; remove from heat. Stir in chopped apricots. Set aside.

Beat cream cheese at high speed of an electric mixer until creamy; add rum flavoring. Spread 1 tablespoon cream cheese mixture into each tart shell. Spoon apricot mixture over cheese mixture. Chill or serve at room temperature. Garnish with whipped cream. Yield: 12 servings.