Roasted Apricot & Ricotta Tart

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This recipe pre-dates my 5 Ingredients philosophy.

Roasted Apricot & Ricotta Tart

From Stonesoup

One of the things I love about summer is the abundance of seasonal fruit. It’s so lovely to give the pears and apples and citrus a rest and focus instead on cherries, tropical fruit and stone fruit.

If you can’t be bothered with the pastry feel free to divide the sweetened vanilla ricotta between pretty serving glasses and top with the warm roasted apricots and their juices and possibly a few toasted sliced almonds.

Serves 8-10
1 x 28cm sweet tart shell
650g apricots (approx 12), halved and destoned
1 knob (20g) unsalted butter
1T vanilla sugar, or plain sugar
750g full fat ricotta
1/4C icing (powdered) sugar
1t vanilla extract
1 vanilla bean, seeds scraped

1. Preheat oven to 200C. Bake pastry case for 30 mins or until deep golden and crispy. I find the best thing is when you think the pastry looks cooked put it back in the oven for 3-5mins and it will be perfect. Allow to cool.

2. Place apricots in a ceramic baking dish cut side down. Dot with pieces of butter and sprinkle over the sugar. Bake for 15-20 mins or until apricots are just starting to soften but haven’t lost their shape. Allow to cool.

3. Beat ricotta, icing sugar, vanilla extract and the seeds from the vanilla bean until smooth. Smear over the base of your cooled tart shell then top with cooled apricots and brush over apricot juices with a pastry brush to glaze. Refrigerate for at least an hour. When ready to serve either place tart under a hot grill for a few minutes until apricots are glistening and slightly warmed or give them a blast with a blow torch. Enjoy.