Time: 7 min.
Complexity: easily
Servings: 4

These tartlets take five minutes to prepare and look like they came straight from a Parisian patisserie. Layered filo pastry shells are filled with ricotta and topped with raspberries and dried apricots, simmered in apricot jam with a little water. This softens the apricots and adds a delicious flavor, while the sauce they're simmered in perfectly complements the delicate ricotta. These bite-sized tartlets are quite vibrant and impressive, and their flavor and texture combination of crispy base, creamy filling, and juicy fruit will leave no one indifferent.

Ingredients:

• 3 tbsp. l. apricot jam
• 12 dried apricots
• 1/4 cup ricotta
• 12 mini phyllo tartlets
• 12 raspberries

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

Apricot jam, dried apricots, ricotta cheese, tartlets, filo dough, raspberry

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Preparation:

Step 1
• In a small microwave-safe bowl, combine the apricot jam and 3 tablespoons of water. Add the dried apricots. Cover the bowl tightly with plastic wrap; use the tip of a knife to cut a small slit in the center of the wrap to allow steam to escape. Microwave on high power for 2 minutes. Carefully remove the wrap (be careful not to burn yourself with hot steam) and let the dried apricots cool to room temperature, stirring occasionally, for about 20 minutes.
Step 2
• Place 1 teaspoon of ricotta cheese into each filo pastry tartlet. Gently press 1 apricot into each tartlet, slightly away from the center, and place 1 raspberry next to each. Drizzle with a little of the apricot sauce. Garnish each tartlet in the same manner and serve.

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