A versatile dessert or brunch, this apple ricotta tart is made with puff pastry and ricotta cheese, topped with apple slices, drizzled with caramel sauce.
Remove the puff pastry sheet from the freezer and allow to thaw 20 to 30 minutes.
Peel, core and slice apples into ⅛ to ¼-inch slices. Place the slices into a large bowl and toss with sugar and spices.
When the pastry dough has thawed, roll it out onto a floured surface to roughly a 12 x 14-inch sheet. Carefully place the pastry dough onto a sheet pan.
Add the ricotta cheese. Spread it out evenly across the sheet using the back of the spoon, leaving a 1-inch border all the way around the edge of the dough.
Give the apples final toss in the sugar and spices. Add them on top of the ricotta cheese. Reserve any juice inside the bowl.
Fold the 1-inch border of the dough up over the apples. Using a pastry brush, dip into the bowl of reserved juices from the apple slices and brush the edges of the dough.
Dot the tart with butter and sprinkle with extra brown sugar, if desired.
Place the tart into the oven and bake until the edges of the pastry dough are golden brown; about 20 to 30 minutes.
Slice the apple ricotta tart warm.
Notes
If there isn’t enough juice from the apples left inside the bowl you can useegg wash to coat the edges of the pastry dough.Slicing can be made easier by using a pizza cutter.You can also drizzle withcaramel sauce if desired.
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