Apricot-Raspberry Tartlets

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.]

Total Time:
7 min
Prep:
5 min
Cook:
2 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 3 tablespoons apricot preserves
  • 12 dried apricots
  • 1/4 cup fresh ricotta cheese
  • 12 prepared mini phyllo shells
  • 12 raspberries
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.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.


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