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Ricotta Tart




Source of Recipe


Sainbury's


List of Ingredients




For the pastry base
100g butter or margarine
200g plain or wholemeal flour , sifted
50g ground almonds
50g light brown soft sugar
grated zest and juice of 1 orange

For the filling
5 x 15ml spoons Marsala or medium dry sherry
2 x 15ml spoons clear honey
1 heaped 15ml spoon sultanas
300g ricotta cheese
20g pine kernels
grated nutmeg



Recipe



Preheat the oven to 220°C, 425°F, Gas Mark 7.

To make the pastry, rub the butter or margarine into the flour until the mixture resembles fine breadcrumbs.

Stir in the almonds, sugar and orange zest, then gradually add the orange juice, stirring it in with a round bladed knife until the ingredients begin to stick together in large lumps.

Gather the mixture into a ball and knead lightly for a few seconds to make a firm, smooth dough.

Roll out the dough on a lightly floured surface and use it to line a 25cm flan dish.

Prick the base of the pastry lightly with a fork and line with foil or greaseproof paper weighed down with baking beans.

Bake in the oven for 6-8 minutes, then remove the beans and paper or foil and cook for a further 3-4 minutes.

Remove from the oven and reduce the oven temperature to 180°C, 350°F, Gas Mark 4.

Meanwhile, to make the filling, put the Marsala or sherry, honey and sultanas in a saucepan and heat gently, stirring, until the honey has melted.

Remove from the heat and add the ricotta and pine kernels.

Pour the ricotta mixture into the pastry base, sprinkle with a little grated nutmeg and bake for a further 20-25 minutes or until the filling is set and golden, but not dry.

Allow to cool slightly before serving or serve cold.