Apricot Ricotta Torte Recipes

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APRICOT RICOTTA TART



Apricot Ricotta Tart image

A beautiful dessert made with juicy, in-season apricots and a creamy almond ricotta filling.

Provided by Redazione Web

Categories     cakes and desserts

Time 1h15m

Yield 8

Number Of Ingredients 16

1 1/2CUPS all-purpose flour
1 1/3STICKS unsalted butter, softened
1/4CUP granulated sugar
1/2CUP powdered sugar
1/4CUP cornstarch
2 large eggs
zest of 1 lemon
rum
salt
1 1/4CUP sheep's milk ricotta
1CUP sugar
2OZ. slivered almonds
12 apricots
4 egg yolks
unsalted butter
Disaronno amaretto liqueur

Steps:

  • For the pastry crust: Mix 1 1/3 sticks softened butter with the granulated sugar, powdered sugar, a pinch of salt, 1 Tbsp. rum, 1 egg, and 1 egg yolk. Combine the ingredients well. Add the flour, the cornstarch, and the lemon zest. Knead to obtain a soft and even dough. Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour.
  • For the filling: Mix the ricotta until soft and creamy. Beat the remaining egg yolks with 3/4 cup sugar and 2 Tbsp. Disaronno liqueur. Stir in the almonds. Whisk in the ricotta.
  • For the caramelized apricots: Cut the apricots in half and remove the pits. Caramelize 1/4 cup sugar in a pan with 1 Tbsp. butter; add the apricots and baste with 2 Tbsp. Disaronno liqueur. Cook for a few minutes; turn off the heat and let rest.
  • Preheat the oven to 350°F.
  • Cover the dough with a sheet of parchment paper, fill the pan with dried beans, and bake at 350°F for around 15 minutes. Remove the beans and parchment paper and bake for another 5 minutes to let the crust dry out. Remove the crust from the oven, fill it with the cream, and bake again at 350°F for 20 minutes. Remove from the oven and top with the caramelized apricots and their juice. Let the tart cool and serve.

APRICOT TORTE



Apricot Torte image

In this luscious torte, whisked egg whites give height, and finely chopped apricots impart moisture and texture. Top this easy dessert with warmed apricot glaze, blanched, sliced almonds, and Passover Powdered Sugar.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 10-inch cake

Number Of Ingredients 12

8 ounces blanched whole almonds, plus 1/4 cup blanched, sliced almonds, for garnish
Margarine, for pan
1 cup granulated sugar, plus more for pan
8 ounces dried apricots
Zest and juice of 1 lemon
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
8 large eggs, separated
1/2 teaspoon coarse salt
1/4 cup apricot jam
Passover Powdered Sugar

Steps:

  • Preheat oven to 325 degrees. Place whole nuts in a single layer on a rimmed baking sheet and sliced nuts in a single layer on another sheet. Toast until golden and aromatic, 8 to 10 minutes. Shake the pans halfway through toasting to make sure nuts brown evenly. Set aside to cool.
  • Grease a 10-inch springform pan with margarine, sprinkle with sugar, and tap out excess; set aside. Place 1/4 cup sugar, whole almonds, and the apricots in the bowl of a food processor; process until finely chopped, 1 to 2 minutes. Transfer to medium bowl, add lemon zest, cinnamon, nutmeg, and cloves, and stir to combine; set aside. Using an electric mixer fitted with the whisk attachment, whisk egg yolks and 1/2 cup sugar on high speed until light and fluffy, 3 to 4 minutes. Transfer batter to large bowl; set aside.
  • Clean and dry the mixer bowl and whisk; use to beat the egg whites with salt and lemon juice until frothy. Slowly add 1/4 cup sugar, and continue whisking on medium until peaks are stiff but not dry. Fold beaten whites into beaten egg yolks. Add the apricot-and-almond mixture, and fold in until just combined. Pour batter into prepared pan, and bake until torte is golden brown and a cake tester inserted into the middle comes out clean, 50 to 60 minutes. It may be necessary to cover the torte lightly with foil to stop the top from burning. Transfer to a wire rack to cool for 10 minutes. Run a knife around the edge of the torte, and release from pan. Allow to cool completely on the wire rack.
  • Place the apricot jam in a small saucepan over medium heat, and bring to a boil. Remove from heat, and strain. Brush glaze onto cooled torte. Sprinkle with sliced almonds and Passover Powdered Sugar.

APRICOT & RICOTTA TORTE



Apricot & ricotta torte image

Although this looks like a cheesecake, it tastes much, much lighter

Provided by Sara Buenfeld

Categories     Buffet, Dessert, Dinner, Lunch, Supper

Time 1h50m

Number Of Ingredients 12

100g butter , cut into cubes
100g ground almond
100g self-raising flour
100g golden caster sugar
1large egg
250g tub ricotta cheese
2large eggs
6 tbsp soured cream
50g golden caster sugar
1 tsp vanilla extract
8small apricots , halved and stoned (or use canned)
icing sugar for dusting

Steps:

  • Preheat the oven to fan 140C/conventional 160C/gas 3. Tip all the ingredients for the base, except for the egg, into a food processor and blend until like breadcrumbs. Add the egg and blend again to make a paste. Scrape onto the base of a greased 24cm loose-bottomed springform tin, spread with a spatula then bake for 25 minutes until risen and just set.
  • Meanwhile beat the ricotta in a bowl with the eggs, soured cream, sugar and vanilla, then when the base has had its 25 minutes, take it out of the oven. Quickly scatter the apricots over the base and pour the cheese mixture on top. Return to the oven for 50 minutes more until the mixture has set and is starting to turn golden round the edges.
  • Run a knife round the cake to release it from the sides of the tin then cool and chill. You can make this a day ahead.
  • Transport the tin covered with cling film or foil, then turn out and dust with icing sugar when you get there.

Nutrition Facts : Calories 414 calories, Fat 26 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 21 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.54 milligram of sodium

RICOTTA-APRICOT TART



Ricotta-Apricot Tart image

We used fresh apricots in this creamy tart, but fresh peaches or nectarines would be just as suitable. The smooth, sweet filling, enriched with ricotta cheese and just a bit of heavy cream, contrasts appealingly with the tart stone fruit.

Provided by LMillerRN

Categories     Tarts

Time 1h55m

Yield 10 serving(s)

Number Of Ingredients 19

1/2 cup butter
1/2 cup sugar
1/8 teaspoon salt
2 teaspoons vanilla
1/4 teaspoon orange oil (the zest from 1 orange) or 1 tablespoon orange zest (the zest from 1 orange)
1 egg
1 3/4 cups unbleached all-purpose flour
1 7/8 cups ricotta cheese
1/2 cup heavy cream
2 eggs
1 egg yolk
1/2 cup sugar
2 teaspoons vanilla
1/8 teaspoon orange oil
1 tablespoon unbleached all-purpose flour
8 -10 fresh apricots, divided (1 1/4 pounds)
1/2 cup brown sugar
3/4 cup water
1 tablespoon brandy (optional)

Steps:

  • Crust: In a medium-sized mixing bowl, cream the butter until light and fluffy. Add the sugar, salt and vanilla. Beat in the egg and half the flour, then add the remaining flour and mix until evenly blended. Gather the dough into a ball, flatten it into a thick disk, wrap it well, and refrigerate for 1 hour. Heavily flour your work surface and the dough. Roll the dough to fit a 10-inch tart pan or a 9-inch deep-dish pie pan. Place the dough in the pan, and prick it all over with the tines of a fork. (The crust will be blind-baked -- baked without any filling -- but it doesn't need to be weighed down with beans or rice or pie weights, as long as you prick it thoroughly with a fork.).
  • Bake the crust in a preheated 425°F oven for 10 minutes. Turn the oven down to 350°F, and bake it until it's golden brown, about another 8 to 10 minutes. Remove the crust from the oven and cool it while making the filling.
  • Filling: In a medium-sized bowl, mix together the ricotta cheese, cream, eggs, egg yolk, sugar, vanilla, Fiori di Sicilia or orange oil, and flour. Set aside.
  • Peel and slice the apricots. To quickly peel apricots, fill a large pan with hot water. Bring it to a boil, and place the apricots in the pan. Bring back to a boil, and simmer for 2 to 3 minutes. Remove the apricots from the hot water and plunge them into a bowl of ice water. The skins should slip off easily.
  • Assembly and Baking: Stone and slice the apricots. Pour the ricotta mixture into the tart shell. Place about 10 slices of apricot over the filling; they'll sink partially -- it's OK. Bake the tart in a preheated 350°F oven for about 45 minutes, until the filling looks mostly set.
  • Sauce: Place the remaining sliced apricots into a medium-sized saucepan. Add the brown sugar, water, and brandy, if you're using it. Bring the mixture to a gentle boil, reduce the heat, and simmer until the apricots are cooked through and the sauce starts to thicken. Remove the sauce from the heat, and transfer it to a serving dish. It can remain at room temperature while the tart cools.
  • Let the ricotta tart cool for several hours before cutting it into wedges. Spoon the sauce over each piece before serving, or serve it on the side. Refrigerate any leftover tart.

Nutrition Facts : Calories 448.7, Fat 21.8, SaturatedFat 13.1, Cholesterol 146.6, Sodium 165, Carbohydrate 53.1, Fiber 1.2, Sugar 33.7, Protein 10.4

RICOTTA TART WITH APRICOT COMPOTE



Ricotta Tart with Apricot Compote image

This sweet and citrus tart is the perfect ending to a meal enjoyed with friends or family.

Categories     Desserts and Baking

Yield Serves 12.

Number Of Ingredients 8

Sweet Pastry, for a 10 inch single crust
2/3 cup cream cheese, softened
3/4 cup granulated sugar
1 cup ricotta cheese
2 large eggs
1 tbsp grated lemon peel
1/4 tsp salt
1 1/2 cups Apricot Compote

Steps:

  • Preheat oven to 375°F.
  • To prepare crust, roll out chilled Sweet Pastry on a lightly floured surface. Fit into a 10 inch tart pan with a removable bottom, pressing pastry onto bottom and up sides of pan. Trim edges of pastry. Prick bottom of crust all over with a fork.
  • Line bottom of pastry with a piece of parchment paper and fill pastry with pie weights, dried beans or raw rice. This helps prevent the crust from shrinking or puffing up during baking.
  • Bake for 20 minutes. Remove pan from oven. Remove pie weights and parchment paper. Continue baking until crust is fully baked and light golden, about 5 - 10 minutes. Cool crust completely in pan on a rack.
  • Preheat oven to 350°F.
  • To prepare filling, use medium speed of an electric mixer and beat together cream cheese and sugar until creamy. Add ricotta and beat until smooth. Add eggs, lemon peel and salt; beat until blended. Pour filling into crust in pan.
  • Bake until filling is almost set, about 40 - 45 minutes. Cool tart completely in pan on a rack.
  • Cover and refrigerate for at least 1 hour or up to 24 hours. Uncover and top with Apricot Compote.

Nutrition Facts : Calories 347 calories, 18 g fat, 6.8 g protein, 41.5 g carbohydrate, 1.4 g fibre, 184 mg sodium *Ingredient not included in nutritional analysis

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