Best 5 Ricotta Apricot Tart Recipes

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Indulge your taste buds with the delightful Ricotta Apricot Tart, a delectable treat that combines the creamy richness of ricotta cheese with the sweet tanginess of apricots. This delightful dish features a flaky crust filled with a luscious ricotta mixture, topped with plump apricot halves and a sprinkling of crunchy pistachios. The apricot's natural sweetness perfectly complements the creamy ricotta, while the pistachios add a nutty texture and vibrant green color. This recipe offers two tempting variations: a classic version with a traditional pastry crust and a gluten-free alternative using a graham cracker crust. Both variations promise a symphony of flavors that will leave you craving more.

Here are our top 5 tried and tested recipes!

ALMOND APRICOT TART



Almond Apricot Tart image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 11

1/3 cup sugar
2/3 cup slivered almonds, slightly toasted
6 tablespoons butter
1 eggs
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 tablespoons flour
1 sheet frozen puff pastry, thawed
6 fresh or canned apricot halves, pits removed
1/4 cup whole almonds, skin on
Confectioners' sugar, for garnish

Steps:

  • Preheat oven to 425 degrees F.
  • To make the frangipane, place the almonds and the sugar in a food processor and grind until sandy. Add the butter and continue mixing then add the egg, vanilla, and the flour and mix until smooth.
  • To make the tart, on a floured work surface pass your rolling pin over the pastry just to flatten any ridges.
  • Place it on a parchment paper lined sheet pan and cut out a 9-inch disk. Spread the almond frangipane in the center of the tart leaving a 1-inch border. Firmly place the apricot halves into the frangipane spacing them evenly around the tart. Dot the spaces between the apricots with the whole almonds.
  • Bake until golden brown on the top and puffy, about 30 to 40 minutes. Sprinkle with powdered sugar and serve.

CARROT TART WITH RICOTTA AND FETA



Carrot Tart With Ricotta and Feta image

Carrots work beautifully in this simple tart, but onions, parsnips, beets, zucchini or pumpkin work just as well. The key is to cook the vegetables before putting them on the tart, since the moisture released by baking raw vegetables would make the puff pastry soggy and prevent it from rising. Once you remove the tart from the oven, let it cool for 10 minutes before cutting to allow the cheese to firm up slightly. The tart can be served warm, or cooled to room temperature, and would make a great addition to a picnic.

Provided by Sue Li

Categories     brunch, dinner, easy, lunch, pies and tarts, vegetables, main course

Time 1h

Yield 8 servings

Number Of Ingredients 9

Flour, for rolling out dough
1 (14-ounce) package frozen puff pastry, thawed
1 pound multicolored carrots, scrubbed and sliced lengthwise into 1/4-inch-thick pieces
1 tablespoon extra-virgin olive oil, plus more for serving
Kosher salt and black pepper
8 ounces ricotta
4 ounces feta, crumbled
1 garlic clove, grated
Chopped fresh parsley, chervil or chives, for garnish

Steps:

  • Heat oven to 425 degrees. On a lightly floured surface, roll puff pastry into a 10-by-14-inch rectangle. Using a paring knife, lightly score a border around the perimeter of the puff pastry about a 1/4-inch away from the edges. Place puff pastry on a parchment-lined baking sheet and prick the pastry inside the border using a fork to prevent puffing in the center. Bake on top rack until puff pastry is lightly golden, about 20 minutes. Remove from the oven and let cool slightly.
  • Meanwhile, toss carrots with 1 tablespoon oil, season generously with salt and pepper and spread into a single layer on a baking sheet. Roast carrots on the bottom rack (underneath the puff pastry) until the edges are golden brown and carrots are still crisp-tender, 15 to 20 minutes.
  • While puff pastry and carrots are in the oven, blend ricotta, feta and garlic in a food processor until smooth. Season with salt and pepper.
  • Spread the cheese mixture onto the puff pastry up to the border and arrange the carrots in a single layer on top. Bake until the carrots are tender and the edges of the cheese mixture are golden brown, 15 to 20 minutes.
  • Drizzle with olive oil and sprinkle with herbs before serving.

Nutrition Facts : @context http, Calories 405, UnsaturatedFat 17 grams, Carbohydrate 31 grams, Fat 27 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 355 milligrams, Sugar 4 grams

RICOTTA-APRICOT TART



Ricotta-Apricot Tart image

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.

Provided by LMillerRN

Categories     Tarts

Time 1h55m

Yield 10 serving(s)

Number Of Ingredients 19

1/2 cup butter
1/2 cup sugar
1/8 teaspoon salt
2 teaspoons vanilla
1/4 teaspoon orange oil (the zest from 1 orange) or 1 tablespoon orange zest (the zest from 1 orange)
1 egg
1 3/4 cups unbleached all-purpose flour
1 7/8 cups ricotta cheese
1/2 cup heavy cream
2 eggs
1 egg yolk
1/2 cup sugar
2 teaspoons vanilla
1/8 teaspoon orange oil
1 tablespoon unbleached all-purpose flour
8 -10 fresh apricots, divided (1 1/4 pounds)
1/2 cup brown sugar
3/4 cup water
1 tablespoon brandy (optional)

Steps:

  • 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.).
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 448.7, Fat 21.8, SaturatedFat 13.1, Cholesterol 146.6, Sodium 165, Carbohydrate 53.1, Fiber 1.2, Sugar 33.7, Protein 10.4

APRICOT RICOTTA TART



Apricot Ricotta Tart image

A beautiful dessert made with juicy, in-season apricots and a creamy almond ricotta filling.

Provided by Redazione Web

Categories     cakes and desserts

Time 1h15m

Yield 8

Number Of Ingredients 16

1 1/2CUPS all-purpose flour
1 1/3STICKS unsalted butter, softened
1/4CUP granulated sugar
1/2CUP powdered sugar
1/4CUP cornstarch
2 large eggs
zest of 1 lemon
rum
salt
1 1/4CUP sheep's milk ricotta
1CUP sugar
2OZ. slivered almonds
12 apricots
4 egg yolks
unsalted butter
Disaronno amaretto liqueur

Steps:

  • For the pastry crust: Mix 1 1/3 sticks softened butter with the granulated sugar, powdered sugar, a pinch of salt, 1 Tbsp. rum, 1 egg, and 1 egg yolk. Combine the ingredients well. Add the flour, the cornstarch, and the lemon zest. Knead to obtain a soft and even dough. Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour.
  • For the filling: Mix the ricotta until soft and creamy. Beat the remaining egg yolks with 3/4 cup sugar and 2 Tbsp. Disaronno liqueur. Stir in the almonds. Whisk in the ricotta.
  • For the caramelized apricots: Cut the apricots in half and remove the pits. Caramelize 1/4 cup sugar in a pan with 1 Tbsp. butter; add the apricots and baste with 2 Tbsp. Disaronno liqueur. Cook for a few minutes; turn off the heat and let rest.
  • Preheat the oven to 350°F.
  • Cover the dough with a sheet of parchment paper, fill the pan with dried beans, and bake at 350°F for around 15 minutes. Remove the beans and parchment paper and bake for another 5 minutes to let the crust dry out. Remove the crust from the oven, fill it with the cream, and bake again at 350°F for 20 minutes. Remove from the oven and top with the caramelized apricots and their juice. Let the tart cool and serve.

SAVORY RICOTTA TART



Savory Ricotta Tart image

I love the simple combination of really good ricotta and fresh herbs, baked with just enough eggs to hold things together. I was in the mood for some heat but things like pepper and cayenne are totally optional.

Provided by Chef John

Categories     Breakfast and Brunch     Eggs

Time 1h15m

Yield 6

Number Of Ingredients 15

1 tablespoon olive oil, or as needed
½ cup panko bread crumbs
1 tablespoon olive oil, or as needed
1 tablespoon finely grated Parmigiano-Reggiano cheese
2 large eggs
¼ cup chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
1 pinch ground nutmeg
1 ½ cups ricotta cheese
1 ounce finely grated Parmigiano-Reggiano cheese
2 tablespoons finely grated Parmigiano-Reggiano cheese, or to taste
1 tablespoon olive oil, or to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Brush the bottom of a springform pan with 1 tablespoon olive oil.
  • Cook and stir bread crumbs and 1 tablespoon olive oil together in a skillet over medium heat until breadcrumbs are light golden, 1 to 2 minutes. Stir 1 tablespoon Parmigiano-Reggiano cheese into breadcrumbs; cook and stir until golden brown and toasted, about 1 minute more. Spread breadcrumbs out into the bottom of the prepared springform pan.
  • Beat eggs in a bowl with a whisk until pale yellow, thick, and frothy. Add basil, parsley, salt, black pepper, cayenne pepper, and nutmeg; stir to combine.
  • Whisk ricotta cheese and 1 ounce Parmigiano-Reggiano cheese into egg mixture. Drop cheese mixture by spoonfuls into the prepared springform pan and spread it evenly over breadcrumbs. Gently tap the pan against a work surface to settle the cheese layer. Sprinkle 2 tablespoons Parmigiano-Reggiano cheese and drizzle 1 tablespoon olive oil over the top.
  • Bake in the preheated oven until set, 20 to 25 minutes. Run a paring knife around the side to release tart from springform pan. Cool in the pan until cool enough to handle; remove springform pan ring.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with a wire rack.
  • Place tart on prepared baking sheet and bake in the preheated broiler until golden brown, 2 to 3 minutes.

Nutrition Facts : Calories 139.3 calories, Carbohydrate 6.9 g, Cholesterol 68.4 mg, Fat 10.9 g, Fiber 0.1 g, Protein 5.9 g, SaturatedFat 2.8 g, Sodium 372.2 mg, Sugar 0.3 g

Tips:

  • For a perfectly baked tart crust, pre-bake it before filling. This will help prevent the crust from becoming soggy.
  • To achieve a golden brown crust, brush the edges of the tart with egg wash before baking.
  • If you don't have ricotta cheese, you can substitute it with Greek yogurt or cream cheese.
  • For a sweeter tart, use more apricots or add a drizzle of honey or maple syrup before serving.
  • Serve the tart warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.

Conclusion:

With its creamy ricotta filling, sweet apricots, and flaky crust, this ricotta apricot tart is a delicious and elegant dessert that is perfect for any occasion. Whether you are serving it for a special dinner party or a casual gathering, this tart is sure to impress your guests. So next time you are looking for a delicious and easy-to-make dessert, give this ricotta apricot tart a try. You won't be disappointed!

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