An excellent idea from the Leftover Queen
Posted by Marit on June 8, 2008
Somehow I have developed a habit that every meal (especially dinner) has to end with some kind of a dessert. Which is why I ended up eating cakes, pies, ice cream, cookies and some other delicious stuff in the evening…But if one wants to keep wearing the same clothes, not a few size bigger, one can not live like this forever. So, I have left the cookies and the ice cream at the store and tried to prepare some light desserts. And below you’ll find one of not-so-heavy dessert, idea came from the Leftover Queen.
First of all, you should use fresh fruits. I only had can of apricots at hand, so I had to go with them…next time though would try with some fresh apricots. So, I was sure that I had a can of halved apricots and prepared the filling. Then I opened the can and discovered that instead of apricot halves, the can contained sliced apricots…so I had to quickly improvise - and decided to prepare those small light snacks in foiled tartlet pans. Came out perfectly!
ca 200 g ripe apricots (ca 4-5) 2 tbsp butter, softened
2 tbsp sugar
1 egg yolk
handful of chopped unsalted pistachio nuts 100 g ricotta
# In a mixing bowl, cream butter with sugar until fluffy.
# Beat in egg yolk, then fold in remaining ingredients (keep a tbsp of pistachio nuts as topping).
# If you use whole apricots, cut them in half and remove stones. Place them into the baking dish and divide the mixture evenly among apricot halves. Top with some pistachios. Bake at 180 degrees C for about 30 minutes or until apricots are juicy and the stuffing is browned.
# If you use apricot slices as I did, foil the tartlet pans (I used 6 pans) and place 3-4 apricot slices at the top of the pan. Cover apricot slices with the mixture and top with some pistachios. Bake at 180 degrees for 25-30 minutes.
# Both cases immediate serving is suggested - they taste better when warm. Can be topped with fresh whipped cream as well…
Very tasty! Apricot turns nice and juicy in the oven and pairs well with pistachios. You might want to serve the dessert with some light-flavoured sauce - so that the snacks wouldn’t look lonely in the plate - but I did not have time to come up with the sauce, I was too hungry…This filling is perfect for tartlets as well
And as you can see, I decided to prepare tartlets with this filling, when I had some dough left in the fridge from making the coconut cheesecake (I used up the other half of the dough). I made the same amount of the filling and divided the dough between 6 tartlet pans. Topped with the filling and some extra chopped pistachios. Baked at 180 degrees C for about 25 minutes and served when warm. I guess when you have some bigger tartlet pans, you might want to add some apricot slices at the bottom…But even without the apricot they still tasted great!
Posted in In the oven, Sweet | Tagged: apricot, pistachios, ricotta, tartlets | 4 Comments »






e food is cooking, you can make yourself ready for enjoying the evening. On an evening like this I decided to use up the Gorgonzola cheese I had in my fridge. Broccoli was also in the vegetable shelf, so that is how this casserole was born.
g pan and the following ingredients: