Gluten-Free Apricot and Ricotta Tart

Ingredients

• 1 All-butter gluten-free puff pastry (Use ready-to-unroll pastry; the author indicates using Biobleue pastry.)
• 250 g Ricotta
• 1 Egg yolk
• 60 g Unrefined cane sugar (For the ricotta cream.)
• 0.5 Lemon zest (Zest of half a lemon.)
• 7 Apricots (Between 6 and 8, depending on their size; cut in half, then into thin slices.)
• Sliced almonds (A few, to sprinkle over the edges.)
• Melted butter (A little, for brushing the apricots.)
• Unrefined cane sugar (A little, for lightly sprinkling over the tart.)

Steps

1. 1

   Preheat the oven to 180 °C.

2. 2

   Unroll the puff pastry onto a baking sheet lined with parchment paper, then prick it with a fork.

3. 3

   In a mixing bowl, combine the ricotta, egg yolk, 60 g of sugar, and lemon zest until smooth.

4. 4

   Spread the ricotta cream over the pastry, leaving approximately 2 cm of uncovered edge.

5. 5

   Cut the apricots in half, then into thin slices.

6. 6

   Arrange the apricot slices evenly over the entire surface of the tart.

7. 7

   Using a pastry brush, lightly brush the apricots with melted butter.

8. 8

   Sprinkle a few sliced almonds over the edges, then lightly dust with unrefined cane sugar.

9. 9

   Bake for approximately 35 minutes at 180 °C, or until the pastry is golden brown and crisp.

10. 10

    Let cool for a few minutes before serving.

Notes

The source text specifies the sugar in two uses (“60 g” for the cream, then “a little” for sprinkling), without an exact quantity for the finishing sugar. It does not specify the weight of the pastry or the quantity of almonds or butter. The macros and pastry weight are estimated based on standard gluten-free puff pastry; unspecified quantities are not quantified.

Nutrition per serving

• dessert
• tart
• gluten-free
• fruity
• baked
• spring
• summer