Ricotta-Apricot Tart Recipe

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Ricotta-Apricot Tart
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Ingredients
19
Count
Nutrition
414
Calories
Total time
70
Minutes
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Ingredients:

  • 1/2 cup butter
  • 1/2 cup sugar
  • 1/8 tsp salt
  • 2 tsp vanilla
  • 1/4 tsp orange oil (the zest from 1 orange) or 1 tbsp orange zest (the zest from 1 orange)
  • 1 egg
  • 1 7/8 cups ricotta cheese
  • 1/2 cup heavy cream
  • 2 eggs
  • 1/2 cup sugar
  • 2 tsp vanilla
  • 1/8 tsp orange oil
  • 8 -10 fresh apricots, divided (1 1/4 lb)
  • 1/2 cup brown sugar
  • 3/4 cup water
  • 1 tbsp brandy (optional)

Directions:

  1. Crust: In a medium-sized mixing bowl, cream the butter until light and fluffy. Add the sugar, salt and vanilla. Beat in the egg and half the flour, then add the remaining flour and mix until evenly blended. Gather the dough into a ball, flatten it into a thick disk, wrap it well, and refrigerate for 1 hour. Heavily flour your work surface and the dough. Roll the dough to fit a 10-inch tart pan or a 9-inch deep-dish pie pan. 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.).
  2. Bake the crust in a preheated 425°F oven for 10 minutes. Turn the oven down to 350°F, and bake it until it's golden brown, about another 8 to 10 minutes. Remove the crust from the oven and cool it while making the filling.
  3. 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.
  4. Peel and slice 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.
  5. Assembly and Baking: Stone and slice the apricots. Pour the ricotta mixture into the tart shell. Place about 10 slices of apricot over the filling; they'll sink partially - it's OK. Bake the tart in a preheated 350°F oven for about 45 minutes, until the filling looks mostly set.
  6. Sauce: Place the remaining sliced apricots into a medium-sized saucepan. Add the brown sugar, water, and brandy, if you're using it. Bring the mixture to a gentle boil, reduce the heat, and simmer until the apricots are cooked through and the sauce starts to thicken. Remove the sauce from the heat, and transfer it to a serving dish. It can remain at room temperature while the tart cools.
  7. 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. Refrigerate any leftover tart.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 414.14 Kcal (1734 kJ)
Calories from fat 174.71 Kcal
% Daily Value*
Total Fat 19.41g 30%
Cholesterol 121.68mg 41%
Sodium 102.46mg 4%
Potassium 268.53mg 6%
Total Carbs 48.2g 16%
Sugars 27.75g 111%
Dietary Fiber 1.81g 7%
Protein 10.44g 21%
Vitamin C 5.7mg 10%
Vitamin A 0.1mg 4%
Iron 1.6mg 9%
Calcium 134.2mg 13%
Amount Per 100 g
Calories 202.27 Kcal (847 kJ)
Calories from fat 85.33 Kcal
% Daily Value*
Total Fat 9.48g 30%
Cholesterol 59.43mg 41%
Sodium 50.04mg 4%
Potassium 131.15mg 6%
Total Carbs 23.54g 16%
Sugars 13.55g 111%
Dietary Fiber 0.89g 7%
Protein 5.1g 21%
Vitamin C 2.8mg 10%
Vitamin A 0.1mg 4%
Iron 0.8mg 9%
Calcium 65.6mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.5
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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