Crisp Apricot Fruit Tart
- 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.
- Prep Time:
- Cook Time: Some fruit tastes even better when cooked a bit. This tart transforms any apricot or other stone fruit into a flavor sensation.
- Yield: Makes 10 servings (serving size: 1/10 tart)
|Calories per serving:||234|
|Fat per serving:||11.6g|
|Saturated fat per serving:||3.5g|
|Monounsaturated fat per serving:||2g|
|Polyunsaturated fat per serving:||0.5g|
|Protein per serving:||7g|
|Carbohydrate per serving:||28g|
|Fiber per serving:||3g|
|Cholesterol per serving:||32mg|
|Iron per serving:||1mg|
|Sodium per serving:||223mg|
|Calcium per serving:||108mg|
Good to Know
Packaged phyllo dough makes a great low-fat crust. (One slice of this tart is just 250 calories.)