Ricotta Tart with Apricot Compote
This sweet and citrus tart is the perfect ending to a meal enjoyed with friends or family.
Cook time
1 hr 15 mins
Recipe Difficulty
Easy
Yield
Serves 12
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
- Preheat oven to 375°F.
- 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.
- 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.
- 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.
- Preheat oven to 350°F.
- 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.
- Bake until filling is almost set, about 40 – 45 minutes. Cool tart completely in pan on a rack.
- Cover and refrigerate for at least 1 hour or up to 24 hours. Uncover and top with Apricot Compote.
Nutritional analysis per serving
*Ingredient not included in nutritional analysis.
347 calories, 18 g fat, 6.8 g protein, 41.5 g carbohydrate, 1.4 g fibre, 184 mg sodium