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Why You’ll Love It
- One bowl crust: Stir, press, bake—no rolling pin.
- Silky center: Ricotta stays soft but slices clean.
- Gentle crunch: Toasted almonds on top add texture.
“My aunt baked this every Sunday in Puglia. The aroma of almonds and lemon still feels like a hug.” — Giulia, home baker
Ingredient List
| Item | Amount | Note |
|---|---|---|
| Almond flour | 1 ½ cups (150 g) | Fine-ground |
| All-purpose flour | ½ cup (60 g) | |
| Unsalted butter, softened | ½ cup (113 g) | Room temp |
| Powdered sugar | ½ cup (60 g) | |
| Large egg (crust) | 1 | |
| Ricotta cheese | 2 cups (500 g) | Whole-milk |
| Granulated sugar | ½ cup (100 g) | |
| Large eggs (filling) | 2 | |
| Vanilla extract | 1 tsp | |
| Almond extract | 1 tsp | |
| Lemon zest | From 1 lemon | |
| Sliced almonds | ½ cup (45 g) | Topping |
Easy Steps
- Heat oven to 350 °F / 175 °C. Grease a 9-inch tart pan.
-
Make crust
- Mix almond flour, all-purpose flour, butter, powdered sugar, and 1 egg until dough forms.
- Press into pan bottom and sides. Poke base with a fork.
- Bake 10–12 min until light gold. Cool 10 min.
-
Blend filling
Whisk ricotta, granulated sugar, 2 eggs, vanilla, almond extract, and lemon zest until smooth. -
Assemble
Pour filling into crust; level surface. Scatter sliced almonds. -
Bake
Return to oven 30–35 min until center is set and top is pale gold. -
Cool & serve
Let tart cool fully. Chill 1 hour for neat slices or enjoy at room temp.
Baker’s Tips
- Drain ricotta if watery—10 min in a sieve keeps filling fluffy.
- Even crust: Use a flat-bottom glass to press dough for a tidy edge.
- Extra shine: Brush warm tart with a thin layer of apricot jam.
Flavor Twists
| Version | How to Do It |
|---|---|
| Chocolate Swirl | Marble ¼ cup melted dark chocolate into filling before baking. |
| Berry Burst | Sprinkle fresh raspberries over filling under the almonds. |
| Limoncello Glaze | Mix 2 Tbsp limoncello with ¼ cup powdered sugar; drizzle on cooled tart. |
Storage & Nutrition
| Where | How Long | Tip |
|---|---|---|
| Fridge | 4 days | Cover loosely |
| Freezer | 2 months | Wrap slices; thaw overnight |
| Per 1/10 slice | Value |
|---|---|
| Calories | 320 |
| Protein | 8 g |
| Carbs | 22 g |
| Fat | 23 g |
Figures are estimates.
Common Questions
Can I use a springform pan?
Yes—press crust halfway up sides and bake as directed.
Is almond extract required?
It boosts aroma but you can swap an extra teaspoon of vanilla.
How do I know the filling is set?
The center should jiggle slightly, like firm custard. It firms up as it cools.
Related bake: Pistachio & Almond Cake
Print
Italian Ricotta Almond Tar
- Total Time: 1 hour
- Yield: 10 slices 1x
Description
Bake a smooth ricotta-almond tart in 35 minutes. Buttery almond crust, light citrus kiss—an easy slice of Italy for coffee breaks or family nights.
Ingredients
Scale
- 1½ cups (150 g) almond flour (fine-ground)
- ½ cup (60 g) all-purpose flour
- ½ cup (113 g) unsalted butter, softened
- ½ cup (60 g) powdered sugar
- 1 large egg (for crust)
- 2 cups (500 g) ricotta cheese (whole-milk)
- ½ cup (100 g) granulated sugar
- 2 large eggs (for filling)
- 1 tsp vanilla extract
- 1 tsp almond extract
- Zest of 1 lemon
- ½ cup (45 g) sliced almonds (topping)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch tart pan.
- Combine almond flour, all-purpose flour, softened butter, powdered sugar, and 1 egg in a bowl; mix until a dough forms.
- Press the dough into the bottom and sides of the pan and prick the base with a fork.
- Bake the crust for 10–12 minutes until lightly golden; cool for 10 minutes.
- In a bowl, whisk ricotta, granulated sugar, 2 eggs, vanilla extract, almond extract, and lemon zest until smooth.
- Pour the filling into the crust, level the surface, and sprinkle sliced almonds on top.
- Bake for 30–35 minutes until the center is set and the top is pale gold.
- Cool completely; chill for 1 hour for neat slices or serve at room temperature.
Notes
Drain ricotta if watery by letting it sit in a sieve for 10 minutes. Use a flat-bottom glass to press the crust evenly for a tidy edge. Brush warm tart with a thin layer of apricot jam for extra shine.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 22g
- Protein: 8g
