Crisp Apricot Fruit Tart

Ingredients

• 1 tablespoon almonds sliced
• 7  apricots halved
• 1 large eggs 
• 1 cup almond flour 
• 1.5 teaspoons ground cinnamon 
• 1 cup part-skim ricotta 
• 7 sheets dough frozen thawed
• 1 cup blackberries assorted
• 0.5 cup sugar raw
• 0.5 teaspoon sea salt 
• 2 tablespoons butter unsalted melted

Equipment

• bowl
• baking sheet
• baking paper
• oven
• pastry brush

Directions

1. 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.
2. 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.
3. Layer, brush, and sprinkle remaining 6 sheets phyllo on top (don't worry if phyllo tears).
4. Brush edges with any remaining butter. Crimp edges to create a border.
5. Spread ricotta filling in prepared tart. Scatter the apricots, berries, and sliced almonds over the top.
6. Bake until the crust is golden brown (35-45 minutes).
7. Serve warm or at room temperature.