Apricot and Ricotta Tart

• масло↗100g g

  нарізане кубиками

• мелений мигдаль↗100g g
• борошно з розпушувачем100g g
• золотистий дрібний цукор↗100g g
• яйце↗1 великий
• рікотта↗250g упаковка g

  сир

• яйця↗2 великі
• квашена сметана↗6 ст. л. ст. л.
• золотистий дрібний цукор↗50g g
• ванільний екстракт↗1 ч. л. ч. л.
• абрикоси8 маленьких

  розрізані навпіл і без кісточок (або консервовані)

• цукрова пудра↗

  для посипання

Step-by-step instructions

1. 1

   Preheat the oven: 140 °C with convection, 160 °C conventional, or gas mark 3. Place all the base ingredients, except the egg, into the bowl of a food processor and pulse until a crumbly texture forms. Add the egg and mix again until you obtain a homogeneous batter. Grease a 24 cm (removable bottom) baking tin, pour in the prepared batter, smooth with a spatula and bake for 25 minutes, until the base rises and is slightly set.

2. 2

   While the base bakes, whisk the ricotta with the two eggs, soured cream, sugar and vanilla extract in a large bowl until smooth and creamy. When the base is baked, remove it from the oven, quickly arrange the apricots on top and pour over the cheese mixture. Return the pan to the oven for another 50 minutes, until the cream sets and the edges turn golden.

3. 3

   Run a knife around the edges of the cake to release it from the sides of the pan, then let it cool at room temperature before transferring to the refrigerator. The cake can be prepared a day ahead of serving.

4. 4

   Before serving, cover the pan with cling film or foil, carefully invert the cake and dust it with powdered sugar.