Apple Ricotta Tart
Serves 8-10
Time 1 hour plus cooking time
Ingredients
Pastry
200g plain flour
Pinch salt
¼ cup coconut sugar
125g cold butter, cut into cubes
2 tsp apple cider vinegar
Filling
3 medium red apples (500-600g)
¼ cup maple syrup
1 ½ tbsp lemon juice
1 tsp lemon zest
350g ricotta
1 tsp ground cinnamon
Method
Make the pastry first. Sift flour, salt and coconut sugar in a bowl. Add the cold butter and, using your fingertips, rub the butter into the flour mixture until it forms a crumb. Combine apple cider vinegar and 70ml cold water in a jug, then make a well in the centre of the flour mixture and pour in 2 tbsp of liquid. Knead together, adding more water as necessary to form a dough consistency. Once enough water has been added, and the dough is smooth consistency, shape into a 2 cm thick disc, wrap in plastic wrap and refrigerate for about 2 hours.
After 2 hours have passed, lightly flour a work surface and a rolling pin, then roll the dough out to approximately 3 mm thick and 30cm wide in diameter. Place into an oiled 24cm diameter fluted tart tin, leaving the pastry overhang about 2 cm. Press the dough around and into the tin, and using fingertips, press and cut the top edge of the tart. Line the tin with greaseproof paper and pour in pastry weights or dry rice.
Bake in a 200°C oven for 20 minutes. Remove the weights and paper, and bake for a further 5 minutes. Then set aside the pastry to cool completely.
Thinly slice apples and mix together with the maple syrup, lemon juice and cinnamon.
Mix together the ricotta, lemon zest and a tablespoon of maple syrup.
Once the pastry has cooled, spread the ricotta mixture over the pastry, then arrange the apples on top (do not add the remaining liquid from the apples yet).
Reduce the oven temperature to 180°C and bake for 20 minutes. Brush with some of the reserved apple maple syrup and lemon juice combination and bake for a further 10 minutes. Remove from the oven and allow to cool in the tin. Transfer to a serving plate and enjoy.