Ricotta and Candied Fruit Slice Recipe
Ingredients
| Pastry dough | 350 Gram | |
| Ricotta cheese | 250 Gram | |
| Fruit | 75 Gram, finely chopped | |
| Dark chocolate | 50 Gram, finely chopped | |
| Grated rind of 1 lemon | ||
| 1 egg, lightly beaten | ||
| Almonds | 25 Gram, flaked | |
Directions
1. Roll out the pastry on a lightly floured surface to 2 mm (1/8 inch) thick and to a 22 x 30 cm (8 x 12 inch) rectangle. Put it on a baking sheet lined with baking paper.
2. Make the filling. Beat the ricotta until it is smooth and then stir in the candied fruit, chocolate and lemon rind. Spread the mixture down the centre of the pastry, leaving a 5 cm (2 inch) border down each side.
3. Lightly score the pastry along each side of the filling and fold over the pastry sides to cover the edges of the filling. Brush the pastry with beaten egg and sprinkle over the flaked almonds, pressing them down lightly.
4. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 25 minutes until risen and golden, remove from the oven and leave to cool. Dust the tart generously with icing sugar and serve in slices.
2. Make the filling. Beat the ricotta until it is smooth and then stir in the candied fruit, chocolate and lemon rind. Spread the mixture down the centre of the pastry, leaving a 5 cm (2 inch) border down each side.
3. Lightly score the pastry along each side of the filling and fold over the pastry sides to cover the edges of the filling. Brush the pastry with beaten egg and sprinkle over the flaked almonds, pressing them down lightly.
4. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 25 minutes until risen and golden, remove from the oven and leave to cool. Dust the tart generously with icing sugar and serve in slices.
Chef
