APRICOT RICOTTA TART WITH CARAMEL BUTTER

If you like your tarts sweet, you should definitely crank up the sugar in the ricotta mixture.


ingredients:

shortcrust pastry dough (make a least 3 hours ahead of time and refrigerate)

3/4 cup ricotta

1/2 cup crème fraiche

1 tablespoon extra virgin olive oil

1 egg

1/8 cup flour

2 tablespoons sugar

1/2 teaspoon kosher salt

2 teaspoons lemon zest

6 apricots

2 tablespoons sugar

2 tablespoons melted butter

2 tablespoons caramel sauce (or brown sugar)

creme fraiche for topping


directions:

Roll out dough and press into an 8" round or rectangular pan. Or place free-form on a sheet pan. Place in freezer while you prepare the filling.


Preheat oven to 350º F.


In a standing mixer (or by hand), beat the ricotta, crème fraiche, olive oil, egg, flour, sugar, salt, and lemon zest. Set aside. Halve and pit apricots. Melt butter and caramel together.


Remove tart shell from the freezer. Pour in ricotta filling and spread evenly. Gently press apricot halves (cut side up) into the filling. Sprinkle sugar all over the apricots. Brush or spoon on butter/caramel mixture. Drip extra onto the cheese mixture.


Bake until crust is set and light brown (35-45 minutes). If the apricots don't have much color, you can place the tart under the broiler and brown (or char) things a bit. Allow to cool for 20 minutes before cutting.


Serve topped with creme fraiche or vanilla bean ice cream.


DASH AND BELLA
http://www.dashandbella.blogspot.com
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