This tart is all about successful combinations - thanks to almonds and oatmeal, it turns out to be aromatic and crunchy. And ricotta goes well with sour lingonberries. Instead of ricotta, you can use any curd cheese or soft curd. Orange peel adds spice and freshness to baked goods.
It is necessary
- For the test:
- - 90 g flour;
- - 70 g of butter;
- - 50 g of sugar;
- - 20 g of oatmeal;
- - 2 tbsp. tablespoons of almond flour;
- - 1 tbsp. a spoonful of sour cream.
- For filling:
- - 150 g ricotta;
- - 1 orange;
- - a handful of lingonberries;
- - a handful of almond petals;
- - 3 tbsp. tablespoons of sugar.
Instructions
Step 1
Mix flour with oatmeal, almonds, sugar and salt. Add cold pieces of butter to the mass, stir quickly with your hands, kneading the butter with your fingers. Add sour cream to this mass, mix thoroughly. Knead the dough very quickly. Put a small piece of dough in the refrigerator for now. Spread the rest with your hands along the bottom of the form, also put it in the refrigerator.
Step 2
Preheat the oven to 190 degrees, take out the mold with the dough, put it in the oven. Bake it for 15 minutes to develop a light browning.
Step 3
It's time to prepare the filling for the tart. Stir the ricotta, sugar and orange zest thoroughly (rub on a fine grater). Add washed lingonberries, mix. Place the resulting filling on the baked base of the future tart.
Step 4
Remove the remaining piece of dough from the refrigerator, crush it on top of the ricotta, you can additionally decorate with cranberries and almond petals. Put in the oven, bake the ricotta and lingonberry tart until the dough is fully cooked. This takes about 20-25 minutes. After that, cool the finished baked goods completely. Serve the ricotta and lingonberry tart with tea, coffee or milk.
