Ricotta Tart


  • 1 ½ cups/185 grams all-purpose flour
  • ½ cup/50 grams blanched slicedalmonds
  • cup/40 grams confectioners’ sugar
  • Grated zest of 1 lemon
  • Pinch kosher salt
  • ½ cup/113 grams/1 stick unsalted butter, cold and cubed
  • 1 large egg, lightly beaten
  • 1 tablespoon/10 grams poppy seeds

  • ¼ cup/55 grams mascarpone
  • ¼ cup/50 grams sugar
  • teaspoon/1 gram cinnamon
  • 1 ¾ cups/400 grams ricotta
  • 1 large egg plus 1 large egg white
  • 1 teaspoon/5 milliliters good stronghoney, more for drizzling (optional)
  • teaspoon/1 gram kosher salt
  1. Make the tart shell: Place 1/4 cup/31 grams of flour and the almonds in a food processor with the blade attachment. Process until almonds are finely ground, about 1 minute. Add remaining 1 1/4 cups/154 grams flour, the sugar, the lemon zest and the salt. Pulse to combine.
  2. Add butter and pulse until a coarse meal forms. Add egg and pulse just until a crumbly dough comes together. Add poppy seeds and pulse briefly to combine. Press dough into a disk, wrap in plastic and chill for at least 1 hour or overnight.
  3. When ready to bake the tart, roll the dough out between 2 sheets of plastic to a 3/8-inch thickness. Line a 9-inch tart pan with the dough and chill for 30 minutes.
  4. Heat oven to 325 degrees. Line the tart shell with foil and fill with baking weights. Bake for 20 minutes, then carefully remove the foil and baking weights. Continue baking, uncovered, for about 15 additional minutes or until tart is light golden in color.
  5. While the tart crust is baking, make the filling: In the bowl of an electric mixer, combine mascarpone, sugar and cinnamon. Using the paddle attachment, beat mixture until light and fluffy, about 2 minutes. Add ricotta, egg plus egg white, honey and salt, and mix to combine. Pour filling into baked tart shell and smooth the top (crust can still be hot when you add the filling).
  6. Bake tart for 20 to 30 minutes, or until filling is just set in the center (a little wobble is O.K.). Let cool at room temperature on a wire rack. If you like, drizzle with honey or arrange fruit on top just before serving. Tart is best served the same day as baking.
  • Crust can be baked 1 day ahead and stored at room temperature.