Apricot-Raspberry Tartlets

• 3 tablespoons apricot preserves
• 12 dried apricots
• 1/4 cup fresh ricotta cheese
• 12 prepared mini phyllo shells
• 12 raspberries

1. Whisk together the apricot preserves and 3 tablespoons water in a small microwave-safe bowl; stir in the dried apricots.
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. Microwave on high for 2 minutes.
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. Put 1 teaspoon ricotta in each phyllo shell.
6. Gently press 1 apricot into each shell, slightly to the side, and place 1 raspberry next to it.
7. Drizzle a little of the sauce the apricots cooked in over the top.
8. Repeat with the remaining ingredients and serve.

apricot preserves, apricots, fresh ricotta cheese, phyllo shells, raspberries

Taken from www.foodnetwork.com/recipes/food-network-kitchens/apricot-raspberry-tartlets.html (may not work)