Summer Tart

Half a 450g Pack of ready rolled Pastry
5 Ripe Nectarines, halved and stoned
5 Ripe Plums, halved and stoned
3 to 4 tablespoons of light brown Sugar
250g Tub Ricotta Cheese
2 Teaspoons Vanilla Extract
2 Tablespoons Icing Sugar
Zest of half an Orange and half of a Lemon

(1) Preheat oven to 220°C / Gas Mark 8 / Fan oven 210°C. Use pastry to line a 20cm (8 in) round fluted loose-bottom tart tin. Line with greaseproof paper and baking beans. Bake for 10 minutes. Remove baking beans and paper, then cook for a further 5 minutes until golden. Cool on wire rack.

(2) Cut the nectarines and plums into wedges and lay them on a baking sheet lined with greaseproof paper. Scatter with the brown sugar and roast in oven for 10 minutes until juicy and caramelised.

(3) To make the filling, put the ricotta in a bowl and stir in the vanilla extract, orange and lemon zests and icing sugar. Use to fill the pastry case. Arrange the fruit wedges over the filling and dust with a little more icing sugar. Serve sliced.

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