Ricotta and Honey Breakfast Tart with Apricots

Name: Ricotta and Honey Breakfast Tart with Apricots
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1¼ cups (155 g) all-purpose flour; ½ tsp (3 g) kosher salt; 6 tbsp (85 g) unsalted butter, cold, cut into ½-inch (1.3 cm) cubes; 3 tbsp (45 ml) ice-cold water; 1½ lbs (680 g) whole milk ricotta cheese, at room temperature; ⅓ cup (80 ml) raw or floral honey; 2 large eggs, at room temperature; ½ (1) lemon, finely zested; ½ tsp (2½ ml) vanilla extract; ¼ tsp (1½ g) kosher salt; 1¼ lbs (570 g) fresh apricots, halved and pitted, halved, pitted, and patted dry; ½ cup (55 g) sliced almonds; 2 tbsp (30 ml) honey; fresh thyme sprigs, optional garnish (optional)

From the MyKitchenBank Kitchen

A rustic Italian-inspired breakfast tart featuring a tender pastry crust filled with creamy ricotta sweetened with honey, topped with roasted apricots and toasted almonds. Light enough for morning but rich enough to serve as a simple dessert, this tart celebrates the interplay of tangy ricotta, floral honey, and bright stone fruit.

Prep: 25 min
Cook: 40 min
Wait: 1 hr 30 min
Total: 2 hr 35 min
Makes: One 10-inch (25 cm) tart (8 slices)

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Ingredients

8 servings

For the pastry crust
1¼ cups (155 g) all-purpose flour
½ tsp (3 g) kosher salt
6 tbsp (85 g) unsalted butter, cold, cut into ½-inch (1.3 cm) cubes
3 tbsp (45 ml) ice-cold water
For the filling
1½ lbs (680 g) whole milk ricotta cheese, at room temperature
⅓ cup (80 ml) raw or floral honey
2 large eggs, at room temperature
½ (1) lemon, finely zested
½ tsp (2.5 ml) vanilla extract
¼ tsp (1.5 g) kosher salt
For topping
1¼ lbs (570 g) fresh apricots, halved and pitted, halved, pitted, and patted dry
½ cup (55 g) sliced almonds
2 tbsp (30 ml) honey
fresh thyme sprigs, optional garnish (optional)

Equipment (11)

10-inch (25 cm) removable-bottom tart pan (or 9×13-inch rectangular tart pan)
Medium mixing bowl
Small mixing bowl
Whisk
Wooden spoon
Rolling pin
Parchment paper
Baking sheet
Small saucepan
Sharp knife
Zester (optional)

Steps

Before you start

Remove ricotta from the refrigerator 30 minutes before baking so it reaches room temperature
Preheat oven to 375°F (190°C) 20 minutes before you plan to bake
If using frozen apricots, thaw them and pat dry with paper towels
Have a 10-inch (25 cm) removable-bottom tart pan or 9×13-inch (23×33 cm) rectangular tart pan ready

1
Make the pastry dough
- In a medium bowl, whisk together flour and salt.
- Add cold butter cubes and using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter visible.
- This should take 2–3 minutes.
- Add ice water 1 tablespoon at a time, stirring gently with a wooden spoon until the dough just comes together.
- It should look shaggy but hold together when squeezed.
- Do not overwork.
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Ready when: Dough holds together when squeezed but is still visibly marbled with butter
Tip: Keep all ingredients and equipment cold; warm dough will be tough and shrink during baking. If it's warm in your kitchen, chill the bowl and flour beforehand.
2
Chill the dough
- Shape the dough into a flat disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- This allows the gluten to relax and the butter to firm up, ensuring a tender, flaky crust.
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Ready when: Dough is cold and firm to the touch
Tip: You can make this dough up to 1 day ahead; store it wrapped in the refrigerator.
3
Roll and line the tart pan
- On a lightly floured surface, roll the chilled dough into a circle about 11–12 inches (28–30 cm) in diameter and about ⅛ inch (3 mm) thick.
- Transfer it to a 10-inch (25 cm) removable-bottom tart pan, gently pressing it into the bottom and up the sides.
- Trim excess dough flush with the rim using a sharp knife, or let it hang slightly over and press it down against the top edge.
- Prick the bottom with a fork in about 12 places to prevent puffing.
- Place the lined pan on a baking sheet.
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Ready when: Dough is evenly lined in the pan and pricked
Tip: If the dough tears, pinch it back together; ricotta fillings are forgiving about minor imperfections.
4
Prepare the ricotta filling
- In a medium bowl, combine room-temperature ricotta, honey, eggs, lemon zest, vanilla extract, and salt.
- Whisk until smooth and well combined, about 1 minute.
- The mixture should be creamy with no lumps.
- Taste and adjust sweetness with a touch more honey if desired.
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Ready when: Mixture is smooth, creamy, and free of lumps
Tip: Warm ricotta (at room temperature) incorporates more smoothly and produces a creamier filling than cold ricotta.
5
Toast the almonds
- Spread sliced almonds in a small skillet over medium heat.
- Toast, stirring frequently, until fragrant and light golden brown, 3–4 minutes.
- Be careful not to let them darken too much or they will taste bitter.
- Pour onto a plate to cool.
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Ready when: Almonds are fragrant and light golden brown; they smell toasty
Tip: Toast almonds just before baking so they stay crisp. Toasting also deepens their flavor significantly.
6
Fill the tart and arrange apricots
- Pour the ricotta filling into the pastry-lined tart pan, spreading it in an even layer with a spatula.
- Arrange the halved apricots cut-side down over the filling in concentric circles or a casual pattern.
- Nestle them partially into the filling so they stay in place during baking.
- The apricots should be fairly close together to cover most of the surface.
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Ready when: Apricots are arranged and partially embedded in the filling
Tip: If apricots are very large, quarter them instead of halving so they cook through evenly and look more balanced.
7
Bake the tartOven 375°F / 190°C
- Preheat oven to 375°F (190°C).
- Place the tart pan on a baking sheet and bake for 35–40 minutes, until the ricotta filling is set around the edges but still slightly jiggly in the very center (about a 2-inch diameter circle in the middle).
- The crust should be golden brown and apricots should be tender and lightly caramelized at the edges.
- The internal temperature of the filling should reach 165°F (74°C).
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Ready when: Crust is golden brown; filling is set at edges with slight jiggle in the center; apricots are tender and caramelized at edges
Tip: The filling continues to set as it cools, so remove it while the center still shows a slight wobble. Overbaking will result in a dry, curdled filling.
8
Cool and finish
- Remove the tart from the oven and let it cool on the baking sheet for 15 minutes.
- This allows the filling to set completely.
- While still warm, scatter the toasted almonds evenly over the top.
- Warm the honey glaze in a small saucepan over low heat for 30 seconds (just to make it pourable), then drizzle it lightly over the almonds and apricots.
- If using thyme, scatter a few fresh sprigs over the tart for garnish.
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Ready when: Tart is completely cooled; almonds and honey are evenly distributed
Tip: Warm honey drizzles smoothly and looks glossy. Cold honey from the jar will be sticky and dull-looking.
9
Cool completely and serve
- Allow the tart to cool to room temperature, about 30 minutes, before removing the pan sides.
- Serve warm or at room temperature.
- If made ahead, store covered at room temperature for up to 1 day or in the refrigerator for up to 3 days.
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Ready when: Tart is cool enough to handle and remove from the pan
Tip: Run a thin knife around the inside edge of the pan before releasing the sides to prevent sticking.

Good to know

Tips

For the flakiest crust, work quickly and keep ingredients cold. If your kitchen is warm, chill the bowl and flour in the freezer for 15 minutes before making the dough.
Do not overbake the tart. The filling will continue to set as it cools; a slight jiggle in the center ensures a creamy, custardy texture rather than a dry, rubbery one.
This tart is wonderful served warm from the oven with a dollop of whipped cream or a scoop of vanilla gelato, or at room temperature with a strong espresso.
The tart looks most impressive when apricots are arranged in a neat pattern; take a moment to arrange them thoughtfully before baking.

Make ahead

The pastry dough can be made up to 1 day ahead and refrigerated wrapped in plastic. The assembled unbaked tart can be covered and refrigerated for up to 4 hours before baking; add 3–5 minutes to the baking time if baking from cold. The finished tart keeps covered at room temperature for 1 day or refrigerated for up to 3 days.

Storage & reheating

Room temperature: cover loosely with foil for up to 1 day (flavor and texture best within 4 hours). Refrigerator: cover with plastic wrap for up to 3 days; bring to room temperature for 20 minutes before serving for the best flavor. Freezer: wrap cooled tart tightly in plastic wrap and foil for up to 2 months; thaw overnight in the refrigerator and warm gently in a 300°F (150°C) oven for 10 minutes before serving.

Substitutions

fresh apricots, halved and pitted → Fresh plums, nectarines, or a mix of stone fruits. Cut into similar-sized pieces and prepare the same way. Adjust baking time slightly if fruits are much larger or smaller.
sliced almonds → Sliced pistachios, chopped hazelnuts, or pine nuts. Toast the same way for similar color and crunch. Pistachios add a gorgeous green hue.
raw or floral honey → Maple syrup or agave nectar. Use the same quantity; the filling will have a slightly different flavor profile but will set and bake identically.
lemon → Orange zest or omit entirely. Orange zest pairs beautifully with apricots and ricotta; omitting will yield a milder, less bright flavor.