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.