Ricotta & Fruit Tart

Here’s a simple, easy, but tasty tart where you have a choice of fruit. You probably already have the ingredients in your fridge or larder, so leave shopping until another day and have fun baking instead.

Makes: 10 – 12 slices

Level: Reasonably easy, but the base needs patience

Time: 90 – 95 minutes + cooling

Equipment: A 23cm/9” loose-bottomed tin.  A food processor is very useful here, but you could do it all by hand.


For the base

  • 100g/3.5oz unsalted butter, cut into cubes
  • 100g/3.5oz ground almonds
  • 100g/3.5oz self-raising flour*
  • 100g/3.5oz golden caster sugar
  • 1 large egg

*For a gluten free version simply use GF Self-raising flour and a tsp of xanthan gum powder

For the filling

  • 250g/9oz Ricotta cheese
  • 2 large eggs
  • 6 Tbsp soured cream (if none, use Greek yogurt, full fat if possible.)
  • 50g/1.75oz golden caster sugar
  • 1 tsp vanilla extract
  • Your chosen fruit**
  • icing sugar for dusting

**some fruit suggestions:

  • 6 small apricots, halved and stoned
  • 4 pears, peeled and quartered
  • 12 – 20 raspberries or blueberries
  • 10 – 15 strawberries, halved
  • Any other fruit or a mixture of fruits – your choice!


1. Preheat the oven to 160C / Fan 140C / 325F/ Gas 3. Tip all the ingredients for the base, except for the egg, into a food processor and pulse until like breadcrumbs.

2. Add the egg and pulse some more until it just comes together as a paste. Don’t overmix. Scrape the mixture onto the base of the greased tin, spread with your fingers or use a spatula. Try to achieve an even thickness throughout. Place in the fridge for 20 minutes for it to rest.

3. Put the loose bottomed tin on a baking tray or sheet. (This helps when you lift the tart tin in and out of the oven.) Bake for around 25 minutes until risen and just set.

4. While the base is baking, beat the ricotta in a bowl with the eggs, soured cream, sugar and vanilla.

5. When the base has baked remove it from the oven. Quickly scatter or place the fruit over the base and pour the cheese mixture on top. Return to the oven for 40 – 50 minutes more until the mixture has set and is starting to turn golden round the edges.

6. Leave it in the tin for 5 – 10 minutes then carefully turn out the tart and place on a wire rack to cool fully. Dust with icing sugar prior to serving.