Apricot Biscuit Tartlets

 Ingredients:
1 (10.2oz) container Pillsbury Flaky Biscuits
Brown Sugar
4 fresh Apricots or smaller fruit

Frosting ingredients:
8 oz. cream cheese, at room temperature
4 Tbs. butter, at room temperature
4 c. powdered sugar
1 tsp. vanilla
1 tsp. cinnamon

Preheat the oven to 350 degrees. Grease baking sheet with non stick cooking spray. Take the biscuits out of the package. Cut each one into four pieces. Roll into a ball, and flatten with your fingers into a disk shape (will look like a small pizza crust). Place on your baking sheet 1 inch apart. Sprinkle each biscuit with brown sugar. Thinly slice your apricots or whatever fruit you decide to use. Fan out on top of the biscuit. Bake for 13-15 minutes until the bottom of the biscuit is golden brown.

Combine all of the frosting ingredients in an electric mixer and mix until everything is well combined. Pipe or drizzle some of the frosting on top of the mini tarts after they have cooled to room temperature.