Photo: Levi Brown
Prep Time
20 Mins
Cook Time
35 Mins
Yield
Makes 10 servings (serving size: 1/10 tart)

Some fruit tastes even better when cooked a bit. This tart transforms any apricot or other stone fruit into a flavor sensation.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

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