Crisp Apricot Fruit Tart
Some fruit tastes even better when cooked a bit. This tart transforms any apricot or other stone fruit into a flavor sensation.
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- Calories: 234
- Fat: 11.6g
- Saturated fat: 3.5g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 0.5g
- Protein: 7g
- Carbohydrate: 28g
- Fiber: 3g
- Cholesterol: 32mg
- Iron: 1mg
- Sodium: 223mg
- Calcium: 108mg
- 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
- 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.
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