Apricot-Raspberry Tartlets

1. 1

   Whisk together the apricot preserves and 3 tablespoons water in a small microwave-safe bowl; stir in the dried apricots.

2. 2

   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.

3. 3

   Microwave on high for 2 minutes.

4. 4

   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.

5. 5

   Put 1 teaspoon ricotta in each phyllo shell.

6. 6

   Gently press 1 apricot into each shell, slightly to the side, and place 1 raspberry next to it.

7. 7

   Drizzle a little of the sauce the apricots cooked in over the top.

8. 8

   Repeat with the remaining ingredients and serve.

No additional tips available.