Apricots will soon be in season and they are only one of the delicious fruits that Summer offers us!
Sweet and juicy, they are a perfect match to the ricotta filling used to make this delicious tart that your entire family will adore.
Ingredients:
For the base
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200gr flour
- 1 medium egg
- 100gr butter
- 80gr caster sugar
- 1 sachet vanillin sugar
- A pinch of salt
- 1 teaspoon of lemon zest
For the filling
- 6 ripen apricots
- 400gr firm ricotta
- 120gr caster sugar
- 2 medium eggs
- 200gr apricot jam
- Vanilla extract
Directions:
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Place flour on your kitchen bench creating a fountain with a hole in the centre.
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In the hole you’ll put the sugar, 1 egg, the cold butter cut into small pieces, a pinch of salt, the vanillin sugar and the lemon zest.
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Mix everything together very quickly using your hands until you get a smooth dough.
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Work the dough only enough to bring it together. Do not over-knead or your pastry will end up tough.
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Wrap the pastry dough in our Rotofresh Compostable Cling Wrap and leave it rest in the fridge for 1 hr.
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Pre-heat the oven at 180°C.
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Line a cake pan (approx. 20cm) with a sheet of Rotofresh Unbleached Baking Paper.
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Lightly flour your bench and roll out the dough into a disk approx. 5mm tick and of 24cm diameter.
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Use a fork to prick the dough, this will allow the steams to pass through and will leave your pastry less soggy.
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Transfer the rolled-out dough in the cake pan, lift the borders and cover it with another sheet of baking paper.
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Fill the pan with dry beans to prevent the pastry from rising and bake for 15min.
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In the meantime, mix the ricotta with sugar and whip it up to a soft consistency. Cut 3 apricots into 2cm cubes and mix them with the ricotta.
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When ready, take out the pastry from the oven, spread the apricot jam on the bottom, fill it with the ricotta mixture and decorate with the leftover apricots.
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Bake for 40-45min.
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Let it cool down before serving.
