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