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.
For the base
- 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
Place flour on your kitchen bench creating a fountain with a hole in the centre.
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.
Mix everything together very quickly using your hands until you get a smooth dough.
Work the dough only enough to bring it together. Do not over-knead or your pastry will end up tough.
Wrap the pastry dough in our Rotofresh Compostable Cling Wrap and leave it rest in the fridge for 1 hr.
Pre-heat the oven at 180°C.
Line a cake pan (approx. 20cm) with a sheet of Rotofresh Unbleached Baking Paper.
Lightly flour your bench and roll out the dough into a disk approx. 5mm tick and of 24cm diameter.
Use a fork to prick the dough, this will allow the steams to pass through and will leave your pastry less soggy.
Transfer the rolled-out dough in the cake pan, lift the borders and cover it with another sheet of baking paper.
Fill the pan with dry beans to prevent the pastry from rising and bake for 15min.
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.
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.
Bake for 40-45min.
Let it cool down before serving.