Servings: 6 to 8
A press-in crust makes this impressive-looking tart a breeze to prepare. Serve slightly chilled.
Make Ahead Tips
The crust can be made and baked up to 1 day ahead and kept covered at room temperature.
Once filled, glazed, and chilled, the tart will hold at room temperature for about 3 hours or in the fridge for up to 8 hours.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Delicious! The crust is simple and is my go-to tart crust now for all kinds of fillings. We've made this with lots of different summer fruit but we use an electric mixer to beat the ricotta or hand whisk it vigorously to make it creamier. Otherwise, the texture is a bit off for the kids.
The crust was a little dry which made it tricky to fit up to the rim of the pan, but the end result was definitely worth it. Delicate, crispy crust with a delicious filling. I added a touch of the orange liqueur to the ricotta filling just to pump up the orange flavor a bit. I've made two in the last week and am doing another one tomorrow to take to a dinner party - a definite hit during fresh berry season.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?