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6cb94f98 584a 4054 a088 9f164bd07f11  2016 05 17 01 34 48

Fresh apricot tart!
Filling: whisk together 1/3 cup each ricotta and whole milk Greek yogurt, 1 egg, 2Tbsp flour, 2Tbsp sugar (to taste), 1 tsp vanilla extract, 1/2 tsp orange flower water.
Pour into unbaked pate sucre.
Arrange quartered apricots face up.
Bake at 325 until filling cooked through and apricots are soft.
Glaze: brush heated apricot jam over cooked fruit (or sugar glaze if your fruit is quite sour) while still warm. Then allow to cool completely before serving.