Description
A traditional Italian tart featuring a delicate almond flour crust filled with creamy ricotta, sweetened with sugar and enhanced with almond extract and lemon zest. Topped with sliced almonds for a beautiful finish and delightful crunch.
Ingredients
Scale
- 1½ cups fine-ground almond flour
- ½ cup all-purpose flour
- ½ cup unsalted butter, softened
- ½ cup powdered sugar
- 1 large egg (for crust)
- 2 cups whole-milk ricotta cheese
- ½ cup granulated sugar
- 2 large eggs (for filling)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Zest of 1 lemon
- ½ cup sliced almonds (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch tart pan with removable bottom.
- For crust: Mix almond flour, all-purpose flour, butter, powdered sugar and 1 egg until dough forms.
- Press dough into tart pan, prick base with fork, and bake 10-12 minutes until lightly golden. Cool 10 minutes.
- For filling: Whisk ricotta, granulated sugar, 2 eggs, vanilla extract, almond extract, and lemon zest until smooth.
- Pour filling into crust, smooth top, and sprinkle with sliced almonds.
- Bake 30-35 minutes until center is set and top is pale golden.
- Cool completely, then refrigerate at least 1 hour before serving.
Notes
- Drain ricotta well if watery for better filling consistency.
- Let tart cool completely before slicing for clean cuts.
- Store covered in refrigerator for up to 5 days.
- Freeze well-wrapped for up to 3 months.
- For gluten-free version, substitute all-purpose flour with additional almond flour.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 75mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 85mg