Serves 8
Preparation time 20 minutes
Cooking time 25 minutes
350 g (12 oz) ready-made puff pastry, defrosted if frozen
a little flour, for dusting
icing sugar, for dusting
Filling
250 g (8 oz) firm ricotta cheese
75 g (3 oz) mixed candied fruit, finely chopped
50 g (2 oz) plain dark chocolate, finely chopped
grated rind of 1 lemon beaten egg, to glaze
25 g (1 oz) flaked almonds
Roll out the pastry on a lightly floured surface until it is 2.5 mm (½ inch) thick and a 20 x 30 cm (8 x 12 inch) rectangle. Place the rectangle on a baking sheet lined with baking paper.
Make the filling. Beat the ricotta until it is smooth and then stir in the candied fruit, chocolate and lemon rind. Spread the mixture down the centre of the pastry, leaving a 5 cm (2 inch) border down each side.
Score the pastry lightly along each side of the filling and fold over the pastry sides to cover the edges of the filling. Brush the pastry with beaten egg and sprinkle over the flaked almonds, pressing them down lightly.
Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 25 minutes until risen and golden, then remove from the oven and leave to cool.
Dust the tart generously with icing sugar before serving cut in slices.
For ricotta & date slice, omit the candied fruit and lemon rind and stir 175 g (3 oz) chopped pitted dates and the grated rind of 1 orange into the cheese, together with the chocolate. Continue as above.