Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Apricot-Raspberry Tartlets
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- Level: Easy
- Total: 7 min
- Prep: 5 min
- Cook: 2 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 120 calorie
- Total Fat
- 3.5 grams
- Saturated Fat
- 1.5 grams
- Cholesterol
- 10 milligrams
- Sodium
- 55 milligrams
- Carbohydrates
- 20 grams
- Dietary Fiber
- 1 grams
- Protein
- 4 grams
- Sugar
- 10 grams
These little tartlets look like they belong in a Parisian pastry case. We softened dried apricots in the microwave with apricot preserves and water to make a perfect sauce for creamy ricotta. A serving of 3 tartlets contains just 10 grams of sugar.
- Level: Easy
- Total: 7 min
- Prep: 5 min
- Cook: 2 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 120 calorie
- Total Fat
- 3.5 grams
- Saturated Fat
- 1.5 grams
- Cholesterol
- 10 milligrams
- Sodium
- 55 milligrams
- Carbohydrates
- 20 grams
- Dietary Fiber
- 1 grams
- Protein
- 4 grams
- Sugar
- 10 grams
Ingredients
Directions
- Whisk together the apricot preserves and 3 tablespoons water in a small microwave-safe bowl; stir in the dried apricots. Cover the bowl tightly with plastic wrap; cut a small slit in the center of the wrap with the tip of a paring knife to vent excess steam. Microwave on high for 2 minutes. Carefully remove the plastic wrap (be careful to avoid the hot steam) and let the apricots come to room temperature, stirring occasionally, about 20 minutes.
- Put 1 teaspoon ricotta in each phyllo shell. Gently press 1 apricot into each shell, slightly to the side, and place 1 raspberry next to it. Drizzle a little of the sauce the apricots cooked in over the top. Repeat with the remaining ingredients and serve.
