Apricot-Raspberry Tartlets

Serves: 4

Use your imagination to mix up these tartlets. I like to use fresh fruit - raspberries and raspberry preserves, strawberries, blueberries, kiwis, peaches....

Yield: 4 servings
Prep Time:
Cook Time:
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3 tablespoons apricot preserves
12 dried apricots
1/4 cup fresh ricotta cheese or creme frache
12 prepared mini phyllo shells
12 raspberries


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 or creme frache 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.

Source: foodnetwork.com

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