🥧 Rustic apricot and ricotta tart

6 servings · prep 15 min · cook 40 min

Ingredients

• 1 sheet of puff pastry
• 250 g ricotta
• 1 egg yolk
• 60 g cane sugar
• Zest of half a lemon
• 6 to 8 apricots
• A handful of flaked almonds
• A little melted butter
• A little cane sugar for dusting

Method

1. Preheat the oven to 180 °C (350 °F).
2. Mix the ricotta, egg yolk, sugar and lemon zest.
3. Spread this cream in the middle of the pastry, leaving a 4 cm border.
4. Lay the apricot quarters over the cream.
5. Fold the border back over the filling: that uneven fold is what makes it rustic, there is no point chasing neatness.
6. Brush the edges with melted butter, dust with sugar and scatter with flaked almonds.
7. Bake 35 to 40 min, until the pastry is golden and the apricots lightly caramelised.
8. Let it cool a few minutes before serving.

Adapted from Marmiton (YouTube)

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