Ricotta Tart With Lemon Poppy Crust
Updated June 7, 2023
- Total Time
- 1 hour 15 minutes, plus 1½ hours’ chilling and cooling
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups/185 grams all-purpose flour
- ½cup/50 grams blanched sliced almonds
- ⅓cup/40 grams confectioners’ sugar
- Grated zest of 1 lemon
- Pinch kosher salt
- ½cup/113 grams/1 stick unsalted butter, cold and cubed
- 1large egg, lightly beaten
- 1tablespoon/10 grams poppy seeds
- ¼cup/55 grams mascarpone
- ¼cup/50 grams sugar
- ⅛teaspoon/1 gram cinnamon
- 1¾cups/400 grams ricotta
- 1large egg plus 1 large egg white
- 1teaspoon/5 milliliters good strong honey, more for drizzling (optional)
- ⅛teaspoon/1 gram kosher salt
For the Tart Dough
For the Filling
Nutritional analysis per serving (8 servings)
397 calories; 24 grams fat; 12 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 37 grams carbohydrates; 2 grams dietary fiber; 13 grams sugars; 10 grams protein; 167 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the tart shell: Place ¼ cup/31 grams of flour and the almonds in a food processor with the blade attachment. Process until almonds are finely ground, about 1 minute. Add remaining 1¼ cups/154 grams flour, the sugar, the lemon zest and the salt. Pulse to combine.
- Step 2
Add butter and pulse until a coarse meal forms. Add egg and pulse just until a crumbly dough comes together. Add poppy seeds and pulse briefly to combine. Press dough into a disk, wrap in plastic and chill for at least 1 hour or overnight.
- Step 3
When ready to bake the tart, roll the dough out between 2 sheets of plastic to a ⅜-inch thickness. Line a 9-inch tart pan with the dough and chill for 30 minutes.
- Step 4
Heat oven to 325 degrees. Line the tart shell with foil and fill with baking weights. Bake for 20 minutes, then carefully remove the foil and baking weights. Continue baking, uncovered, for about 15 additional minutes or until tart is light golden in color.
- Step 5
While the tart crust is baking, make the filling: In the bowl of an electric mixer, combine mascarpone, sugar and cinnamon. Using the paddle attachment, beat mixture until light and fluffy, about 2 minutes. Add ricotta, egg plus egg white, honey and salt, and mix to combine. Pour filling into baked tart shell and smooth the top (crust can still be hot when you add the filling).
- Step 6
Bake tart for 20 to 30 minutes, or until filling is just set in the center (a little wobble is O.K.). Let cool at room temperature on a wire rack. If you like, drizzle with honey or arrange fruit on top just before serving. Tart is best served the same day as baking.
- Crust can be baked 1 day ahead and stored at room temperature.
- BERRIES Heap a mix of ripe berries, whatever kinds are available, on top of the tart (1 to 1½ cups is about right). Garnish with powdered sugar or drizzle with honey if you like.
- FIGS Trim and halve a pint of ripe figs and arrange over top of tart. Drizzle with honey or orange blossom water, or both, if you like.
- STONE FRUIT Toss 1½ cups of sliced stone fruit (peaches, apricots, plums or a mix) with just enough maple syrup or honey to sweeten. Mound over tart.
- RHUBARB Dice ¾ pound of rhubarb and simmer with 1 tablespoon water, ½ cup sugar and 1 vanilla bean, split lengthwise. When sugar dissolves and rhubarb is tender, about 5 to 7 minutes, remove from the heat. Let cool before spooning compote over the tart.
- POACHED PEARS Peel and core 2 large or 3 small pears and halve them lengthwise. Poach in red or white wine, sweetened to taste with honey, until just tender, 10 to 30 minutes depending upon the variety and ripeness of fruit. Let cool in poaching liquid, then slice and fan out on top of tart. You can season the poaching liquid with a bay leaf, cinnamon stick, star anise or a split vanilla bean if you like.
Private Notes
Comments
You can just substitute regular flour - use the volume measure rather than the weight (so use 1/2 cup flour in place of the 1/2 cup ground almonds). Let me know how it comes out!
About the blind baking; in the video, Ms Clark mushes the dough into the pan by hand, docks it, and blind bakes it uncovered. The instructions tell you to roll out the dough, not dock it, and blind bake it with foil and pie weights. Guessing/hoping that docking and weighting are supposed to do the same thing (keep the dough from puffing up at the bottom) and that it was shortbready enough to not collapse inward, I mushed/docked/didn't cover, and it worked out great.
First time making a tart and I even bought a tart pan especially to try this out - success! Couldn't find marscapone so used whole milk yogurt instead. I live in the Cayman Islands so used some fresh local Nam Doc mangoes for the top - great just raw and sliced thin with drizzled gingered honey from South Africa.
Made the tart crust but instead of this filling, I had fed a vanilla pastry cream with green tea infused yellow peaches :’) Really yummy! And the crust is to die for. Though, I used an 8 inch tart pan and I wish I had a 9 inch one instead because I thought the crust was a little too thick for my liking.
I substitute flour for gf flour blends - I used 1 for 1 from Bob's Red Mill. Don't keep it in the fridge overnight - it dries out too much. In fact, you may be able to bake after pressing it into the tart pan (don't roll). Also, next time I want to try sour cream or whole Greek yogurt instead of mascarpone. I think a little bit of tartness will go a long way.
It was just okay - pretty much the consensus of everyone at our Easter dinner. The texture of the filling was silky, but the flavor was bland. I served it with raspberries and blueberries, both of which totally overwhelmed the flavor of the filling. I quite liked the crust, but I'm not sure the poppy seeds added anything to it. I know that ovens very a lot, but I had to bake it for 45 minutes. Still had a little jiggle in the middle, so I think it was cooked just right. Won't make it again.
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