Ingredients
Method
1.Preheat oven to 190°C. Place a tray in to heat.
2.Line the base and sides of a 24cm tart tin with the pastry, making sure there are no gaps. You will have to roll it out a bit thinner than it comes. Prick the base all over, then chill for 15 minutes in the freezer.
3.Whisk together the ricotta, sugar, maple syrup and eggs. Fold in the almonds and half of the pistachios. Spoon the mixture into the chilled tart shell. Cut the apricots into wedges and arrange over the tart.
4.Bake for 20 minutes on the preheated tray, then reduce the heat to 160°C and cook for another 15-20 minutes or until the filling is set and the tart is lovely and golden.
5.Sprinkle over the remaining pistachios and serve either warm or cool with yoghurt or cream or such.
For this tart, you can use any seasonal fruit such as plums, nectarines or peaches.
Note
