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Crisp Apricot Fruit Tart

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.


  • 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

Nutrition Information

  • calories 234
  • fat 11.6 g
  • satfat 3.5 g
  • monofat 2 g
  • polyfat 0.5 g
  • protein 7 g
  • carbohydrate 28 g
  • fiber 3 g
  • cholesterol 32 mg
  • iron 1 mg
  • sodium 223 mg
  • calcium 108 mg

How to Make It

  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.

  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.

  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.