Hey, I am back after a little break!
Sometimes I don’t know where the times goes. I think of the times when I used to blog full time whilst looking after the children. Now I have less time to test recipes but I do enjoy it even more when I can get in the kitchen and be creative. Going back to the workplace after over a decade at home has been challenging at times but I do feel quite settled now in my job and I can now begin to think of nice recipes again. This interest of mine never seems to fade away, it will always be there, no matter what.
Now, when I get home in the evenings, meals have to be quick and nutritious as time is limited but so far we have managed quite well. I have also adventured into Indian dishes as one of my collegues is Indian. At lunch time we go out together for a walk in the beautiful green English countryside (at this time of year there are lambs too!) and we often chat about food. I got very nice tips and recipes from her.
Easter has been and gone and I didn’t have the time to post anything but I made a nice tart with a filling of ground almonds, ricotta and mixed berries which I bought frozen this time. I absolutely loved the bright violet/bluish colours that the berries gave to the filling. This tart taste fresh and it is moreish.
As always, whenever you make shortcrust pastry do remember to work quickly to avoid overheating the pastry with your hands. One way of doing it is to put the ingredients in a blender and then finish off with your hands. If you handle the pastry too much you will end up with a hard pastry after cooking it.
- Prep Time : 35 minutes
- Cook Time : 50 minutes
- Yield : 6
- For the tart:
- plain flour ( I used spelt) – 250 g – 2 cups + 2 tbsp
- butter – 150 g – ⅔ cup
- eggs – 1
- sugar – 70 g – ⅓ cup
- lemon zest – of 1 lemon
- For the fillling:
- ground almonds – 300 g – 2 + 1/2 cup
- ricotta cheese – 250 g – 1 + 1/8 cup
- sugar – 120 g – ⅔ cup
- eggs – 2
- lemon zest – of 1 lemon
- vanilla essence – 1 tsp
- mixed frozen fruit of the forest – 300 g – 3 cups
- almond flakes – 2 tbsp
- vanilla powdered sugar – to sprinkle
First take the berries out of the freezer to defrost.
Make the pastry by putting the flour in a heap on your worktop. Make a hole in the middle and add the egg, the sugar, the lemon zest and the butter diced into cubes.
Quickly incorporate the ingredients with your hands and form a ball then put it in the fridge for 30 minutes wrapped in cling film.
Using a rolling pin roll the dough and place it in a greased tin for tarts of approximately 25 cm or 10 inch diameter. Help yourself with a little bit of extra flour if the pastry still feels a little sticky. Prick the base with a fork.
Bake the pastry for 12 to 15 minutes in a hot oven at 180C or 350 F.
Make the filling by mixing the ricotta with the ground almonds, the sugar, the vanilla essence, the lemon zest and the berries. Leave only a few berries aside for the final decoration.
Take the tart out of the oven and pour the filling on it levelling well. Wet the almond flakes with a little water and sprinkle them on the filling. Bake for 35 minutes or until golden on top.
Let the tart cool down. Carefully remove it from the tin and decorate it with the remaining berries and the powdered vanilla sugar.
18 thoughts on “Almond and fruit of the forest crostata with ricotta”
Hey!!! Alida, Happy Spring :-)) Glad to see you back with such a delicious and tempting crostata!
Grazie Angie! I will be over at yours soon 🙂
Nice to see you again Alida. This crostata looks absolutely delicious !!! hugs and love
You certainly inspire me with your creations too!
So very happy to see you back 🙂 🙂
Thanks my friend 🙂
Lovely to see your posts again. The work/life balance can be tough at the best of times. Life is so busy these days. Hope you guys had a lovely Easter Alida 🙂
Yes we spent it with friends with lots to eat of course.
Alida, welcome back! You’ve been missed, but life happens and with your starting anew in the workforce I’m sure blogging had to go on the back shelf. Your crostata looks amazing. The color is wonderful. I love almond desserts, but as we have to be nut free in our house, I’ll just have to dream of how wonderful this one would taste.
Thank you Ron. Sometimes I find that coconut is a good substitute for ground nuts if you like the taste of coconut of course.
Adoro le crostate e questa tua variante è golosissima!!!
Grazie molto gentile
What a pretty crostata! And it doesn’t look all that difficult, either. My kind of dessert!
As someone who holds down a rather taxing job and tries his best to get in some blogging on the weekends, I can certainly relate to your situation, It’s not easy. I used to manage to blog weekly, now it’s down to twice a month, if I’m lucky…
No, not easy but more rewarding than when you do it for money. You can be authentic and above all be yourself.
ho pochissimo tempo da dedicare al mio blog ma faccio salti mortali per passare a leggere quelli delle mia amiche e il tuo è sempre bello ed interessante ! Questa torta farebbe felice i miei ospiti, è golosissima ! Un bacione
Sei molto gentile e a me piacciono un sacco le tue ricette semplici e gustose.
Love that pretty color the berries gives to your crostata.
Berries have such a strong colour and so many vitamins. When they are in season here I will make sure I will use them all the time. I love them.