Tart of Ricotta and Apricot : cooking recipe

  How to cook Tart of Ricotta and Apricot :

Put the macaroons in a plastic bag and crush them with food pestacarne grind into a powder. Pour into a bowl and add 100 grams of flour, softened butter, salt, 50 grams of sugar, 2 eggs and mix together until creamy and smooth, if necessary add a little 'flour. With the dough make a ball and let rest in refrigerator for at least 30 ', meanwhile, passed the ricotta through a sieve and collect in a bowl, add the remaining 50g sugar, yogurt (125 g), the work with a whisk power, then stir even the remaining 50 grams of flour, 2 eggs and 50 of melted butter in the microwave on low heat. Drain the apricots from the syrup, cut into cubes and incorporate the cream cheese. Obtained from mixing on floured surface with a rolling pin by pulling a disk very thin and rivestiteci a mold (diameter 24 cm) greased and floured. Prick the bottom with a fork and pour the cream cheese livellandola with the back of a spoon. Sprinkle the surface of the tart with the amaretti crumbs and bake in a preheated oven at 190 degrees for about 40-45'.

Ingredients for Tart of Ricotta and Apricot cooking recipe :

• Amaretti : 100 gr

• Flour : 150 gr

• Butter : 100 gr

• Sugar : 100 gr

• Eggs : 4

• Salt : 1 pinch

• Ricotta : 500 gr

• All Natural Yogurt : 1 jar

• Apricots in Syrup : 600 gr

 
Serves : 8 people


 
Time required : 90 min

 

Capacity : Dessert


 
Difficulty : 3/5