I love tarts, but often found the shop bought ones too hard & cold. I add to my tarts ricotta for tenderness, almond meal for comfort, and jam for extra homeliness.
Recipe is as follow:
- 280g butter, room temperature
- 1/2 cup caster sugar
- 1 tsp vanilla
- 3 eggs
- 3 egg yolks
- 100g ricotta
- 1 cup almond meal
- 1 cup dedicates coconut
- 1 cup plain flour
- 1 tin of halved apricot
- 100g sliced almond
- 250g butter, chilled
- 2/3 cup icing sugar
- 3 cup plain flour
- 2 egg york
- 1/2 cup almond meal
- 1 tbs apricot jam
- Using a mixer, mix butter and caster sugar until fluffy, approx 3-5 minutes
- Add the eggs, egg york, ricotta & vanilla, mix briefly
- Add the remaining ingredients gradually into the mixer, mix until fully incorporated
- Preheat the oven at 170c
- In a blender, mix all ingredients for 1-2 minute to form a loose dough;
- Dust a clean surface with some flour; Knead the dough for 3-5 minutes to ensure all ingredients are fully incorporated & the dough smooth. Cover the dough with plastic wrap; rest the dough in fridge for at lease 30 minutes.
- Dust the clean surface again; take the dough out from the fridge, knead for 3-5 minutes until soft and smooth; roll the dough out with a rolling pin to fit the shape of the tart tin; roll up the dough onto the rolling pin and place it carefully into the tart tin; press down lightly where necessary; cut off the excess pastry; return the tin with pastry to fridge, rest for 15 minutes.
- Blind bake – take the pastry out from the fridge; line a piece baking paper on top the pastry; overlay baking beans (or rice) on top of the baking paper; bake in oven for 15 minutes; take the pastry out from the oven, rest for 15 minutes;
- Spread the jam over the inside of the pastry;
- Pour the filling over the pastry; gently press the apricots into the filling (leaving the top exposed); roughly press the sliced almond in between the apricots; bake in oven for 30-35 minutes; rest on a cooling rack for 30 minutes.