Spiced Ricotta & White Nectarine Tart Recipe

Name: Spiced Ricotta & White Nectarine Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BAKED NECTARINES:; 3 White Nectarines Halved; 1 Tbsp Muscovado Sugar; 20ml (1 1/2 TBSP) Of Marsala; _____; FOR THE PASTRY:; 185g (3/4 Cup + 1 TBSP) Plain Flour, Sifted; 1/3 Cup Castor Sugar; 115g (1/2 Cup) Of Unsalted Butter; 1 Organic Egg Yolk; 1/2 Tsp Vanilla Extract; _____; FOR THE SPICED RICOTTA:; 400g (1 3/4 Cup) Fresh Ricotta; 1 Tbsp Of Ground Cardamom, Cinnamon & Ground Ginger; 4 Tbsp Caster Sugar; 1 Organic Egg

Servings: persons

FOR THE BAKED NECTARINES:
3 White Nectarines Halved
1 Tbsp Muscovado Sugar
20ml (1 1/2 TBSP) Of Marsala
_____
FOR THE PASTRY:
185g (3/4 Cup + 1 TBSP) Plain Flour, Sifted
1/3 Cup Castor Sugar
115g (1/2 Cup) Of Unsalted Butter
1 Organic Egg Yolk
1/2 Tsp Vanilla Extract
_____
FOR THE SPICED RICOTTA:
400g (1 3/4 Cup) Fresh Ricotta
1 Tbsp Of Ground Cardamom, Cinnamon & Ground Ginger
4 Tbsp Caster Sugar
1 Organic Egg

1
1. Preheat the oven to 180C/350F/Gas mark 4
2
2. Combine nectarines, muscovado sugar and Marsala in a bowl and toss to coat. Place the nectarines cut side up on a baking tray that has been lined with baking paper and roast for 15 minutes until soft and golden.
3
When cool, cut the halved nectarines in half again so that you have 12 wedges and set aside.
4
3. Place flour, sugar and butter in the food processor and process for 10-15 seconds or until mixture resembles fine breadcrumbs.
5
Add egg yolk and vanilla extract and continue to process until the pastry clings together and forms a ball. Remove pastry from the machine and knead it gently to form a smooth ball. Wrap in cling wrap and refrigerate for an hour.
6
4. Lightly flour work surface and rolling pin and roll pastry to a thickness of 2-3mm. Line 28cm diameter tart tin with pastry, trim the edges and then blind bake for 15 minutes until pale golden. Remove paper and weights and return to the oven for a further 5 minutes. Remove and cool.
7
5. Meanwhile blend ricotta, spices, sugar and egg in food processor until smooth.
8
Spoon into the tart case, arrange nectarines on top and scatter with a little extra muscovado sugar and bake for 20-30 minutes until just golden and firm to touch. Cool to room temperature before serving.

768

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE BAKED NECTARINES:, 3 White Nectarines Halved, 1 Tbsp Muscovado Sugar, 20ml (1 1/2 TBSP) Of Marsala, and more.

Yes, Spiced Ricotta & White Nectarine Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Spiced Ricotta & White Nectarine Tart

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