-
1
Make the tart shell: Place 1/4 cup/31 grams of flour and the almonds in a food processor with the blade attachment.
-
2
Process until almonds are finely ground, about 1 minute.
-
3
Add remaining 1 1/4 cups/154 grams flour, the sugar, the lemon zest and the salt.
-
4
Pulse to combine.
-
5
Add butter and pulse until a coarse meal forms.
-
6
Add egg and pulse just until a crumbly dough comes together.
-
7
Add poppy seeds and pulse briefly to combine.
-
8
Press dough into a disk, wrap in plastic and chill for at least 1 hour or overnight.
-
9
When ready to bake the tart, roll the dough out between 2 sheets of plastic to a 3/8-inch thickness.
-
10
Line a 9-inch tart pan with the dough and chill for 30 minutes.
-
11
Heat oven to 325 degrees.
-
12
Line the tart shell with foil and fill with baking weights.
-
13
Bake for 20 minutes, then carefully remove the foil and baking weights.
-
14
Continue baking, uncovered, for about 15 additional minutes or until tart is light golden in color.
-
15
While the tart crust is baking, make the filling: In the bowl of an electric mixer, combine mascarpone, sugar and cinnamon.
-
16
Using the paddle attachment, beat mixture until light and fluffy, about 2 minutes.
-
17
Add ricotta, egg plus egg white, honey and salt, and mix to combine.
-
18
Pour filling into baked tart shell and smooth the top (crust can still be hot when you add the filling).
-
19
Bake tart for 20 to 30 minutes, or until filling is just set in the center (a little wobble is O.K.).
-
20
Let cool at room temperature on a wire rack.
-
21
If you like, drizzle with honey or arrange fruit on top just before serving.
-
22
Tart is best served the same day as baking.
