Ricotta, ver­juice, apri­cot and Tokay crostata

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 8 PREP AND COOK TIME 1 HOUR 30 MIN­UTES (+ REFRIGERATION TIME)

1 cup (150g) dried apri­cots ⅓ cup (80ml) ver­juice ¼ cup (60ml) wa­ter 2 ta­ble­spoons honey 5cm stem of rose­mary 325g fresh ricotta ¼ cup (55g) caster sugar ¼ cup (60ml) cream ¼ cup (60ml) Tokay (for­ti­fied wine) 1 free-range egg finely grated rind of 1 lemon 1 free-range egg, ex­tra, beaten lightly, to brush ic­ing sugar, to dust

PAS­TRY

2⅔ cups (400g) plain flour 275g un­salted cold but­ter, chopped ⅔ cup (150g) caster sugar finely grated rind of 1 lemon 1 free-range egg 1 free-range egg yolk 1 PAS­TRY Place the flour, but­ter, sugar and lemon rind and a pinch of salt into a food pro­ces­sor and pulse un­til the mix­ture re­sem­bles coarse bread­crumbs. Whisk the egg and egg yolk to­gether. With the food pro­ces­sor run­ning, add the egg mix­ture and con­tinue to mix un­til the pas­try starts to come to­gether. Re­move the dough from the food pro­ces­sor and lightly knead un­til smooth, then wrap in plas­tic wrap and re­frig­er­ate for 30 min­utes. 2 Mean­while, place the apri­cots into a mi­crowave-safe bowl, pour over the ver­juice and the wa­ter, and mi­crowave for 4 min­utes on the De­frost set­ting, then re­move from the mi­crowave and stand for 10 min­utes. Drain the apri­cots; re­serve the liq­uid. Chop the apri­cots finely. 3 Place the re­served apri­cot liq­uid, honey and rose­mary in a small fry­ing pan. Place over medium-to-low heat and al­low to gen­tly sim­mer for 1-2 min­utes or un­til syrupy. Add the chopped apri­cots and cook, stir­ring, for 3 min­utes over medi­umhigh heat, then re­move from the heat and set aside to cool. Dis­card rose­mary. 4 Grease a 24cm round loose-based flan tin. On a lightly floured bench, roll two-thirds of the pas­try out into a 30cm circle about ½cm thick; ease into pre­pared tin. Press into the sides; trim edges. Re­frig­er­ate for 30 min­utes. 5 Roll out the re­main­ing pas­try into a 22cm x 28cm rec­tan­gle, about 3mm thick. Us­ing a fluted pas­try cut­ter, cut 10 x 25cm x 2cm strips of pas­try. Place strips onto a bak­ing paper lined-tray and re­frig­er­ate for 30 min­utes. 6 Pre­heat the oven to 190°C (170°C fan-forced). 7 Re­move the tart tin from the re­frig­er­a­tor; line pas­try with bak­ing paper and fill with bak­ing weights. Blind bake for 20 min­utes, then re­move the bak­ing paper and weights, and bake for a fur­ther 5 min­utes or un­til base starts to turn golden brown. Re­move from the oven; set aside. 8 Place the ricotta and sugar into a bowl and beat with an elec­tric mixer un­til smooth. Add the cream, Tokay, egg, lemon rind and ver­juice apri­cots, and gen­tly mix to­gether un­til all are well com­bined. 9 Spoon ricotta mix­ture into the tart shell; ar­range the pas­try strips in a lat­tice pat­tern on top. Brush pas­try with beaten egg and bake for 30-40 min­utes or un­til golden brown. Cool on a wire rack and dust with ic­ing sugar be­fore serv­ing.

Not suit­able to freeze or mi­crowave.

Ricotta, ver­juice, apri­cot and Tokay crostata

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