Beat in the orange zest and the vanilla extract. Beat thoroughly to a thick and relatively smooth cream. Put the ricotta in the bowl of a food mixer with the mascarpone and the icing sugar. Remove, and turn upside down on a cake rack to cool. Smooth the mixture into the lined cake tin and bake for 30-35 minutes. At this point you should treat the mixture gently. Slowly fold in the flour and almonds, then add the reserved lemon juice and dried apricots. Add the lemon zest, reserving the juice, then mix the ground almonds and flour together. They might curdle slightly - don't worry, just keep beating. Line the bottom of a 20-22cm shallow square cake tin with a sheet of baking parchment.īeat the eggs lightly and add them in three or four goes to the butter and sugar.
To make the cake, cream the butter and sugar in a food mixer until truly light and fluffy. The tart will last for a day or two in the fridge as long as it is covered.Ī rich summer cake - just a thin slice is lovely with fresh berries or maybe a purée of raspberries. Cover gently with clingfilm and return to the fridge for 30 minutes (longer will not hurt). Mix the fruits together and place them carefully on the tart. Stone the cherries and pull the currants from their stalks. Scoop the filling into the tart case, cover with clingfilm and chill for 2 hours. Beat the egg whites until stiff, then fold them gently into the cheese mixture with a large metal spoon. To make the filling, separate the eggs, put the yolks into a food mixer with the sugar and beat till smooth, then mix in the mascarpone, a drop or two of vanilla extract and a teaspoon or so of grated orange zest. Tip the crumbs into the tart tin and push them out over the base and up the sides. To make the crumb base: melt the butter in a small pan, crush the biscuits to fine crumbs (in a food processor or by putting them in a plastic bag and hitting them with a rolling pin) then stir the crumbs into the butter.
You will need a shallow, loose-bottomed tart tin, about 22cm in diameter. The best results come from coarse, buttery biscuits such as Duchy Originals ginger or orange biscuits. You could use any plain biscuits, but crumbly rich ones make a rougher, more interesting base. This is perhaps the easiest fruit tart in the world.
0 kommentar(er)
