Strawberry Rustic Tart with Apricot Honey Ricotta

Strawberry Rustic Tart with Apricot Honey Ricotta

I've recently started working at Standard Baking Company. As a result, I've come to appreciate the process of bread and pastry making more than ever before.

Something special happens when you take a look behind the scenes. You see the care, time, and skill that goes into making a pastry or a loaf of bread, and it suddenly becomes more than just food. It's really beautiful to serve something that is an essential part of many people's every day lives, whether it's a loaf of bread sliced every evening for dinner or a piece of toast eaten on the run in the morning for breakfast. Bread is a work of art, something to be relished and valued, not merely something to consume. 

So, I decided to try my hand at making a pastry from home, inspired by a pastry we serve at work. I've been wanting to make a rustic tart for awhile, and since strawberries are coming into season, I decided to make a strawberry tart with apricot honey ricotta. 

I decided to make the dough at night, and refrigerate it until morning.

Yes, I'm using a cheese grater. I don't have a zester yet. Use what you have, it's no big deal. 

Yes, I'm using a cheese grater. I don't have a zester yet. Use what you have, it's no big deal. 




  • 1 1/3 cups of unbleached flour
  • 10 tbsp unsalted butter
  • zest of 1 lemon
  • 1 teaspoon of cinnamon
  • 2 tbsp sugar
  • 1/2 tsp of salt
  • egg yolk
  • 3 tbsp milk or cold water

Apricot Honey Ricotta Filling

  • 1 1/2 cups of ricotta
  • 1 tbsp honey
  • 3 tbsp apricot preserves
  • 3 tbsp almond meal

Strawberry Topping

  • 3-4 cups of sliced strawberries
  • 1 tbsp sugar
  • 1 tsp vanilla
  • 2 T cornstarch
  • squeeze of lemon juice





In a large bowl, combine flour, salt, sugar, lemon, and cinnamon. Mix in the butter with your hands or a mixer, until the mixture is coarse. Fold in the egg yolk and milk/water with a spatula. You might need to use your hands to form this mixture into a dough. 

Flour a clean surface and press heel of your hand into the dough away from you. Continue to press out the dough. Gather the dough up and press out the dough several more times. Form dough into a disc and chill in fridge anywhere from 1 hour to 2 days. 

When you come back to the dough, roll it out into a large 12 inch circle. It's okay if the edges of your dough are not perfect, this is a rustic tart after all. Place dough onto a parchment lined baking sheet or greased baking sheet.

Preheat oven to 375 degrees. Grab a bowl and combine apricot, honey, and ricotta.

Grab another bowl and combine strawberry topping ingredients.

In the center of the dough, place the almond meal and spread out. The almond meal will help absorb some of the filling, so that the crust of your tart won't be soggy. 

Spoon the ricotta mixture onto the tart. Place the strawberry topping on top of the ricotta mixture. 

Fold and pleat the dough over the mixture in the center. 

Brush either an egg white or butter over the crust and sprinkle with sugar. 

Place in oven for 45-55 min. until crust is golden brown and topping is bubbly. 

Let cool down 15-20 min. Sprinkle with powdered sugar, if you'd like, and dig in! The tart tastes delicious refrigerated as well. 



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