These tartlets are cooked in five minutes, and look like they brought from a Paris patisserie. Laminated Dough Baskets filo filled with ricotta and decorated with raspberries and dried apricots boiled in apricot jam with a little water. So dried apricots becomes softer and tastier, and the sauce in which it cooked, perfectly complements the gentle ricotta. Miniature tartlets the size of one bite looks quite bright and spectacular, and their taste and a combination of crispy base texture, cream filling and juicy fruit will not leave anyone indifferent. Nutrition value of one servings: (total 4) Calories 120, total fat 3.5 g, saturated fat g., proteins 4 g., carbohydrates 20 g., fiber g., cholesterol mg., натрий мг., сахар г. 
Time: 7 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 3 tbsp. l apricot jam
- 12 pcs dried apricots
- 1/4 Art. ricotta
- 12 mini fillet tartlets
- 12 raspberries
Recipes with similar ingredients: Apricot jam, dried apricots, cheese ricotta, tartlets, filo pastry, raspberries
Recipe preparation:
- Mix in a small bowl for microwave apricot jam and 3 tbsp. l water, add dried apricots. Cover the bowl tightly with cling film; cut a small gap in the center of the film with the tip of a knife to steam came out. Microwave at maximum power in for 2 minutes. Remove the film carefully (be careful to do not burn yourself with hot steam) and cool the dried apricots to room temperature temperature, stirring occasionally, about 20 minutes.
- Put 1 tsp. ricotta in each tartlet from filo pastry. Gently squeeze 1 apricot, a little further from the center, and put 1 raspberry berry next to it. Sprinkle a little sauce in which dried apricots cooked. Decorate all tartlets in the same way and serve.
