Ricotta Tart with Apricot Compote

Ingredients

• Sweet Pastry, for a 10 inch single crust
• 2/3 cup cream cheese, softened
• 3/4 cup granulated sugar
• 1 cup ricotta cheese
• 2 large eggs
• 1 tbsp grated lemon peel
• 1/4 tsp salt
• 1 1/2 cups Apricot Compote

Directions

1. Preheat oven to 375°F.
2. To prepare crust, roll out chilled Sweet Pastry on a lightly floured surface. Fit into a 10 inch tart pan with a removable bottom, pressing pastry onto bottom and up sides of pan. Trim edges of pastry. Prick bottom of crust all over with a fork.
3. Line bottom of pastry with a piece of parchment paper and fill pastry with pie weights, dried beans or raw rice. This helps prevent the crust from shrinking or puffing up during baking.
4. Bake for 20 minutes. Remove pan from oven. Remove pie weights and parchment paper. Continue baking until crust is fully baked and light golden, about 5 – 10 minutes. Cool crust completely in pan on a rack.
5. Preheat oven to 350°F.
6. To prepare filling, use medium speed of an electric mixer and beat together cream cheese and sugar until creamy. Add ricotta and beat until smooth. Add eggs, lemon peel and salt; beat until blended. Pour filling into crust in pan.
7. Bake until filling is almost set, about 40 – 45 minutes. Cool tart completely in pan on a rack.
8. Cover and refrigerate for at least 1 hour or up to 24 hours. Uncover and top with Apricot Compote.