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Nectarine and ricotta tart
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Prep Time:
105 minutes
Cook Time:
30 minutes
Total Time:
135 minutes
Indulge in a luscious ricotta tart with sweet nectarines on a caramelized brown sugar crust.
Ingredients:
  • 2 white nectarines, quartered
  • 16.00 gm brown sugar
  • 500g fresh ricotta, drained (see note)
  • 60g (1/3 cup) icing sugar mixture
  • 1 lemon, rind finely grated
  • 4.40 gm vanilla extract
  • 250g tub mascarpone
  • Chopped pistachios, to serve
  • 225g (1 1/2 cups) plain flour
  • 45g (1/4 cup, lightly packed) brown sugar
  • 150g unsalted butter, chilled, chopped
  • 1 egg, lightly whisked
Instructions:
  • Make the brown sugar pastry by blending the flour, sugar, and butter until fine crumbs form. Add the egg and pulse until the mixture just comes together. Transfer the dough to a lightly floured surface, knead gently until smooth, shape it into a disc, wrap it in plastic wrap, and chill in the fridge for 1 hour.
  • Prepare the tart tin by greasing a 23cm (base measurement) loose-based fluted tart tin. Roll out the pastry on a lightly floured surface until 3mm thick. Line the tin with the pastry, pressing it into the base and sides. Trim any excess edges. Prick the base all over with a fork and chill in the fridge for 15 minutes before using.
  • Preheat the grill on high. Arrange nectarine quarters, skin side down, in a shallow baking dish. Sprinkle with brown sugar and grill for 5 minutes until lightly caramelized. Allow to cool.
  • Preheat the oven to 190C/170C fan forced. Line the pastry with baking paper, fill with pastry weights or rice, and bake for 10 minutes. Remove the paper and weights or rice, then bake for 10-15 more minutes until the pastry case is golden. Let it cool in the tin before use.
  • Using electric beaters, whip the ricotta in a bowl until it's smooth and creamy. Incorporate the icing sugar, lemon rind, and vanilla until the mixture is smooth. Gently fold in the mascarpone. Transfer the mixture into the cooled pastry case, then layer the nectarine quarters on top along with any syrup. Finish by sprinkling on the pistachios.

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