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

Recipe by Health June 2012


Credit: Levi Brown

Recipe Summary

20 mins
35 mins
55 mins
Makes 10 servings (serving size: 1/10 tart)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

234 calories; fat 11.6g; saturated fat 3.5g; mono fat 2g; poly fat 0.5g; protein 7g; carbohydrates 28g; fiber 3g; cholesterol 32mg; iron 1mg; sodium 223mg; calcium 108mg.