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Ricotta-Apricot Tart


We used fresh apricots in this creamy tart, but fresh peaches or nectarines would be just as suitable. The smooth, sweet filling, enriched with ricotta cheese and just a bit of heavy cream, contrasts appealingly with the tart stone fruit.

At a glance

one 10" tart, about 10 servings
Nutrition information


Choose your measure:


  • 1/2 cup (8 tablespoons) unsalted butter
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon orange oil or 1 tablespoon orange zest (the zest from 1 orange)
  • 1 large egg
  • 1 3/4 cups Pastry Flour Blend or King Arthur Unbleached All-Purpose Flour



  • 1/2 cup brown sugar
  • 3/4 cup water
  • 1 tablespoon brandy, optional
  • 5 fresh apricots


  1. To make the crust: In a medium-sized mixing bowl, cream the butter until light and fluffy.
  2. Add the sugar, salt and vanilla.
  3. Beat in the egg and half the flour, then add the remaining flour and mix until evenly blended.
  4. Gather the dough into a ball, flatten it into a thick disk, wrap it well, and refrigerate for 1 hour.
  5. Preheat the oven to 425°F.
  6. Lightly flour your work surface and the dough.
  7. Roll the dough to fit a 10" tart pan or a 9" deep-dish pie pan.
  8. Place the dough in the pan, and prick it all over with the tines of a fork. (The crust will be blind-baked — baked without any filling — but it doesn't need to be weighed down with beans or rice or pie weights, as long as you prick it thoroughly with a fork.)
  9. Bake the crust for 10 minutes.
  10. Turn the oven down to 350°F, and bake it until it's golden brown, about another 8 to 10 minutes.
  11. Remove the crust from the oven and cool it while making the filling. Leave the oven at 350°F.
  12. To make the filling: In a medium-sized bowl, mix together the ricotta cheese, cream, eggs, egg yolk, sugar, vanilla, Fiori di Sicilia or orange oil, and flour. Set aside.
  13. Peel the apricots. To quickly peel apricots, fill a large pan with hot water. Bring it to a boil, and place the apricots in the pan. Bring back to a boil, and simmer for 2 to 3 minutes. Remove the apricots from the hot water and plunge them into a bowl of ice water. The skins should slip off easily.
  14. Cut the apricots in half and remove the pit.
  15. To combine: Pour the ricotta mixture into the tart shell.
  16. Place the 10 halves (5 apricots' worth) of apricot over the filling; they'll sink partially — it's OK.
  17. Bake the tart for about 45 minutes, until the filling looks mostly set.
  18. To make the sauce: Place the apricots for the sauce into a medium-sized saucepan. Add the brown sugar, water, and brandy, if you're using it.
  19. Bring the mixture to a gentle boil, reduce the heat, and simmer until the apricots are cooked through and the sauce starts to thicken.
  20. Remove the sauce from the heat, and transfer it to a serving dish. It can remain at room temperature while the tart cools.
  21. Let the ricotta tart cool for several hours before cutting it into wedges. Spoon the sauce over each piece before serving, or serve it on the side.
  22. Refrigerate any leftover tart for up to 3 days.

Nutrition Information

  • Serving Size 186g
  • Servings Per Batch 10
Amount Per Serving:
  • Calories 411
  • Calories from Fat
  • Total Fat 19g
  • Saturated Fat
  • Trans Fat
  • Cholesterol 140mg
  • Sodium 178mg
  • Total Carbohydrate 2g
  • Dietary Fiber 1g
  • Sugars 30g
  • Protein 10g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.