Perfect match: nectarine and spiced-ricotta tart

AT A GLANCE

  • Serves 8 people

  • 3 nectarines, halved, stones discarded
  • 1 tbsp brown sugar
  • 20 ml brandy
  •  
  • Shortcrust pastry
  • 115 gm butter, softened
  • 75 gm (1/3 cup) caster sugar
  • 1 egg yolk
  • ¼ tsp vanilla extract
  • 185 gm plain flour, sifted (see note)
  •  
  • Spiced ricotta
  • 450 gm ricotta
  • ½ tsp ground cinnamon and ground ginger
  • ¼ tsp ground cardamom
  • 1 egg
  • 40 gm caster sugar, plus extra for dusting
01   For shortcrust pastry, beat butter and sugar in an electric mixer until pale and creamy (3-5 minutes). Add yolk, vanilla and ¼ tsp salt, mix until just combined. Add flour, mix until just combined, wrap in plastic wrap, pat into a flat, round disc and refrigerate for 1 hour. Roll pastry between two sheets of baking paper to 3mm thick. Remove top layer of baking paper, invert into a 24cm-diameter tart tin. Remove remaining baking paper, trim edges to fit, refrigerate for 30 minutes. Preheat oven to 180C, blind bake until pale golden. Remove paper and weights, bake until crisp (4-5 minutes). Cool on a wire rack.
02   Meanwhile, combine nectarines, sugar and brandy in a bowl, toss to coat. Place nectarines, cut-side up, on a baking paper-lined tray and roast until soft and golden (10-12 minutes). When cool enough to handle, cut into wedges and set aside.
03   For spiced ricotta, blend ingredients in a food processor until smooth (1-2 minutes), spoon into tart case. Arrange nectarines on top, scatter with extra sugar and bake until just golden and firm to touch (15-20 minutes). Cool to room temperature before serving.

Note If available, use unbleached flour.

Topics:

PASTRY, AUTUMN, NECTARINES, DRINK SUGGESTION, BAKING, ITALIAN, DESSERT, RICOTTA

Recipe:

ALICE STOREY

Photography:

BEN DEARNLEY

Styling:

VANESSA AUSTIN

FEATURED IN

Mar 2009

Mar 2009

View Full Site