For the glaze: 12 dried apricots (about 120g)
1/4 cup all-purpose flour (45g)
1 cup water (240ml)
For the dough: 2 cups ricotta (400g)
1/2 cup all-purpose flour (90g)
1 tablespoon lemon juice
1/2 cup heavy cream (120ml)
For the glaze: 12 dried apricots (about 120g)
1/4 cup all-purpose flour (45g)
1 cup water (240ml)
For the dough: 2 cups ricotta (400g)
1/2 cup all-purpose flour (90g)
1 tablespoon lemon juice
1/2 cup heavy cream (120ml)
Prepare the glaze: In a small saucepan, combine apricots, flour, and water
Cook over medium heat for about 15 minutes or until it reaches a syrupy consistency
Remove from heat and let cool
Wet four tartlet molds with a diameter of 7 cm
Lining the bottom with a circle of parchment paper and set aside
Prepare the dough: Process all ingredients until smooth and well combined
Distribute among prepared tartlet molds, pressing firmly with your fingers
Remove from molds by passing a knife around the edges
Discard parchment paper and serve with glaze and apricots
Cals per serving: 481
