Some fruit tastes even better when cooked a bit. This tart transforms any apricot or other stone fruit into a flavor sensation.
1 cup part-skim ricotta cheese
1/2 cup plus 2 TBSP raw sugar
1/2 teaspoon sea salt
1 large egg
1 cup ground almonds
1 1/2 teaspoons ground cinnamon
7 sheets phyllo dough, thawed if frozen
2 tablespoons unsalted butter, melted
7 apricots, halved
1 cup assorted raspberries, blackberries, and blueberries
1 tablespoon sliced almonds
How to Make It
Preheat oven to 400° with rack in the center. Line large baking sheet with parchment paper. In a medium bowl, combine ricotta, 1/2 cup sugar, salt, egg, and ground almonds. Reserve.
Combine cinnamon and remaining 2 TBSP sugar. Unroll the phyllo; transfer 1 sheet to the prepared baking sheet. Using a pastry brush, brush very lightly with some of the melted butter; sprinkle with some cinnamon-sugar. Layer, brush, and sprinkle remaining 6 sheets phyllo on top (don't worry if phyllo tears). Brush edges with any remaining butter. Crimp edges to create a border.
Spread ricotta filling in prepared tart. Scatter the apricots, berries, and sliced almonds over the top. Bake until the crust is golden brown (35-45 minutes). Serve warm or at room temperature.