Apricot and Blackberry Ricotta Tart
RECIPE
When you’re craving something sweet, but also don’t want to overload on a rich or sugary dessert, then this recipe is one for you.
I love to hero the natural sweetness and plump texture of in-season apricots, paired with the tart sweetness of juicy blackberries. This subtle tart is a great way to really make the produce sing – and it looks mighty beautiful if I say so myself!
A great afternoon tea treat, it comes with a warning; it’s a little too easy to eat.
RECIPE
Apricot and blackberry ricotta tart
PREP: 30 mins | COOK: 15 mins | REST: 1 hr 15 mins | DIFFICULTY: Easy | SERVES: 8-10
Ingredients:
Pastry:
1 1/3 cup plain flour
1/4 cup icing sugar
pinch of salt
100g chilled unsalted butter, cubed
1 egg
1 tsp vanilla paste
Filling:
300g smooth ricotta
250g cream cheese, at room temperature
2 1/2 tbs apricot jam
1/2 tsp vanilla paste
Topping:
400g fresh apricots, stoned, sliced
125g blackberries or boysenberries
3tbs apricot jam
Mint to garnish
Full method:
To make the pastry, combine flour, salt and icing sugar in a food processor. Add butter, vanilla and egg, then pulse until just starting to clump together. Tip out onto floured surface and knead gently until it comes together. If sticky, add a little flour. If dry, add a sprinkle of cold water. Press into a disc shape, wrap with cling film and rest in fridge for 30-60 mins.
Meanwhile, make the filling. In a stand mixer or with a hand beater, mix ricotta, cream cheese, vanilla and jam together until smooth and fluffy. Around 1-2 minutes. Taste as you go and add more jam or vanilla to your preference. Cover and set aside in the fridge.
On a floured surface, roll out pastry disc and then place in tart tin with a removable base. Refrigerate for 15 mins, then trim edges. Preheat oven to 200ºC fan-forced. Prick the base of your pastry with a fork, line with baking paper and fill with pastry weights. Bake for 15 mins or until golden on the edges. Allow to cool in tin. Fill cooled pastry shell with cream mix. Smooth out then remove tart from tin.
To make the topping, place apricot slices and blackberries on top of tart filling, pressing gently to secure. Heat jam in microwave in 10 second bursts until bubbling. Brush across fruit slices on tart. Serve immediately or refrigerate.