Honey, you will love this.
Apricots. Honey. Ricotta. Vanilla. What else can I say?
Oh, I can think of one thing: YUM.
YUM seems to happen when my fabulous friend Rebecca is visiting. She was in town recently and we squeezed in some kitchen time, as we always must do. Sightseeing is important, no doubt. (And Rebecca, I’m sure the federal government will really appreciate your suggestion about zombie-powered cars. Definitely more environmentally friendly.) But a visit wouldn’t be complete if we didn’t cook one meal together. As usual, Rebecca was in charge of dinner – eggplant-mint pesto, anyone? hello! – and I was in charge of dessert. The heat of summer had set in and I wanted something fruity. I can’t let summer go by without baking some kind of tart, so Rebecca and I settled on the time-honored combination of honey and apricots. (Hey, Whole Foods? You’re welcome for the money.)
Go ahead and drool. I won’t tell anyone.
1 recipe sweet tart dough from Dorie Greenspan
6 apricots, halved
1 pint ricotta cheese
1 teaspoon vanilla extract
2 tablespoons granulated sugar (more if desired)
vanilla sugar (optional), for garnish
- Prepare tart dough according to Dorie’s recipe, press into tart shell and parbake until just golden. (Messy tip – cover the dough in foil and fill the tart shell with pie weights or dried beans to keep the bottom from puffing up.) Remove from oven and allow to cool in the tart shell.
- While tart dough is baking, halve and pit 6 apricots and drizzle slightly with honey. Bake apricots alongside tart dough until tender.
- Prepare ricotta tart filling: combine ricotta cheese, vanilla extract and sugar in a bowl and beat vigorously until either the filling is smooth or you are tired, whichever comes first. (Alternatively, you could mix this in a stand mixer. I have one but was too lazy to get it out, so I beat the filling by hand until the point of exhaustion. How ironic is that?) Taste the filling to decide if you want to add additional sugar, and adjust as desired.
- Spread the filling into the baked tart shell and smooth the top. Drizzle with honey. Allow filling to chill in the fridge for about 30 minutes to an hour. Add baked apricot halves and drizzle with more honey. If you really want a showstopping tart, sprinkle vanilla sugar over the top. Remove from tart shell and try to show enough self-discipline to take photographs before you slice it.
Source: Covered In Flour
Nota Baker: You can now follow me on Twitter! That’s right, I’m slowly joining the 21st century. I can be found at: http://twitter.com/backyardyogini or you can search for me @backyardyogini. (Oddly enough, @messybaker was taken! So I went with a name based on one of my other favorite hobbies: creeping out my neighbors by doing asanas in my yard. Hi, neighbors! Namaste!)