Blueberry, Ricotta & Almond Tart
I personally love anything that has frangipane in it and this tart is no exception. The addition of ricotta brings an extra creaminess to this tart that is really lovely. You can make it with any fruit that is in season; I’ve tried it with strawberries, raspberries and various stone fruits. It can be eaten warm or at room temperature too and travels well as a picnic snack. I’ve been making this tart, or a variation of it for almost 15 years and I hope it becomes a regular in your rotation too.
Blueberry, Almond & Ricotta Tart
Yield: 8
Ingredients
- 1 sheet shortcrust pastry sheet, defrosted
- 150g unsalted butter, softened
- 150g granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs, room temp
- 100g ground almonds
- 40g plain flour
- 250g ricotta
- 125g blueberries, fresh or frozen
- 25g flaked almonds
- Icing sugar for dusting (optional)
Instructions
- Pre-heat oven to 180C/425F. Lay the puff pastry into your tart pan (ideally with a removable base), cover with parchment paper and pie weights, and bake for 15-20 minute or lightly golden on the edges and let it cool slightly.
- Turn the oven temperature down to 160C/325F. Beat together butter, sugar and vanilla until pale in colour and creamy. Add eggs one at a time, ensuring they are well combined. Slowly stir in your almonds and flour and try not to overmix.
- Once the tart base is cool to the touch, spread/crumble the ricotta evenly over the base, scatter half the blueberries and then dollop the almond mixture evenly across the surface of the ricotta (this will make it easier to spread evenly). Using a spatula or spoon, spread the mixture all over the tart.
- Arrange the top with remaining blueberries carefully ensure you do not push them into the mixture as they will naturally sink in as the tart cooks. Bake at 160C/320F for 45 minutes to 1 hour. The top should be evenly golden and the middle of the tart to be slightly giggly. Let the tart cool to room temp before serving.
Notes
*If you find that your tart is browning too quickly, while the middle is still very soft, you can loosely cover it with some aluminum foil to slow down the process.
