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Rustic and simple - Ricotta, Apricot and Marmalade Galette

Ricotta, Apricot and Marmalade Galette with Carême Pastry's new Spelt Shortcrust

Amanda McInerney of www.lambsearsandhoney.com
This is a delicious and speedy summer dessert, that's not too sweet. If you prefer to cut the sugar, then use a floured worktop to roll the pastry, instead of the caster sugar. I had a precious jar of maple sugar, so used that - it was wonderful!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins


  • 1 packet Carême Spelt Shortcrust pastry thawed
  • 300 gms fresh ricotta
  • 1/4 cup caster sugar more for rolling out
  • 2 eggs
  • 1/4 cup marmalade
  • 4-6 fresh apricots halved and stoned


  • Preheat oven to 180C (360F).
  • Grease a 24cm tart tin with a removable base.
  • Combine the ricotta, eggs and 1/4 cup of caster sugar and mix well with a whisk.
  • Sprinkle extra caster sugar on a clean surface and roll the pastry out to fit the tart tin, with 2-4cm extra overhang.
  • Carefully spread the marmalade over the tart base, then gently spoon on the ricotta.
  • Arrange the apricots over the top, nestling them in the ricotta, but not too deeply.
  • Gently fold over the pastry around the edges, sprinkle with a little more sugar if desired.
  • Bake 20-30 minutes, until pastry is lightly browned and the filling is set.
  • Cool for 10 minutes before serving.
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