1/2 cup part-skim ricotta
1/2 teaspoon finely grated lemon zest
1/2 teaspoon pure vanilla extract
1 tablespoon plus 1 teaspoon apricot jam
1/3 cup blueberries
12 frozen mini phyllo shells, thawed
2 teaspoons pine nuts or sliced almonds
Stir together the ricotta, lemon zest, vanilla and 1 tablespoon apricot jam in a small bowl.
Toss together the blueberries with the remaining 1 teaspoon of apricot jam in another small bowl.
Spoon the ricotta mixture into the phyllo cups. Top each with a few blueberries and nuts. The tartlets can be made ahead and refrigerated for up to 2 hours.
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