Nectarine And Ricotta Tart

1. 1

   Preheat the oven to 400u00b0F. Grease a 10 inch cake pan with butter then dust with flour, shaking out excess.

2. 2

   In a large mixing bow, combine the flour, 1/3 cup sugar, salt, and butter and rub together using your fingertips. Mix in 1 tsp vanilla extract, 1 egg, and 1-2 tsp water. Knead until smooth then transfer to the cake pan and press down. Bake for 18-20 minutes on the bottom rack. Remove from the oven and let cool on a wire rack. Remove from the pan after 15-20 minutes.

3. 3

   Soak the gelatin in a bowl of cold water for 5-6 minutes. Whip the cream using an electric hand whisk until stiff, then beat in the ricotta, 2/3 cup sugar, 2 tsp vanilla extract, and the orange liqueur. Squeeze the excess liquid from the gelatin then place in a small pan over a low heat to melt.

4. 4

   Mix 2-3 tbsp of the cream mixture into the gelatin to loosen it, then stir back into the rest of the cream mixture and mix well. Place the cake base on a serving plate and fit a cake ring around the edge. Smooth the cream mixture onto the cake base then arrange the nectarines on top. Chill for 3 1/2 hours.

5. 5

   Gently heat the apricot jam then pour it through a mesh strainer and discard the solids. Lightly brush the jam onto the nectarines. Chill for 15 minutes. Remove the cake ring before serving.

* Per serving · 4 servings · Values may vary.

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