Lunch: Crisp Apricot Fruit Tart

Recipe by Stephana Bottom Some fruit tastes even better when cooked a bit. This tart transforms any apricot or other stone fruit into a flavor sensation.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Crisp Apricot Fruit Tart

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 cup part-skim ricotta cheese
1/2 cup plus 2 TBSP raw sugar
1/2 teaspoon sea salt
1 large egg
1 cup ground almonds
1 1/2 teaspoons ground cinnamon
7 sheets phyllo dough, thawed if frozen
2 tablespoons unsalted butter, melted
7 apricots, halved
1 cup assorted raspberries, blackberries, and blueberries
1 tablespoon sliced almonds

Instructions

Preheat oven to 400 ° with rack in the center. Line large baking sheet with parchment paper. In a medium bowl, combine ricotta, 1/2 cup sugar, salt, egg, and ground almonds. Reserve.
Combine cinnamon and remaining 2 TBSP sugar. Unroll the phyllo; transfer 1 sheet to the prepared baking sheet. Using a pastry brush, brush very lightly with some of the melted butter; sprinkle with some cinnamon-sugar. Layer, brush, and sprinkle remaining 6 sheets phyllo on top (don't worry if phyllo tears). Brush edges with any remaining butter. Crimp edges to create a border.
Spread ricotta filling in prepared tart. Scatter the apricots, berries, and sliced almonds over the top. Bake until the crust is golden brown (35-45 minutes). Serve warm or at room temperature.

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