Rating: 4.5 stars
16 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
  • 16 Ratings

This pretty spring dessert is made memorable by a gently spiced crust, a smooth and creamy filling, and a sweet-tart jam topping.

Source: Better Homes and Gardens

Gallery

Credit: Jason Donnelly

Recipe Summary

prep:
30 mins
chill:
9 hrs 30 mins
bake:
25 mins
bake:
20 mins
cool:
2 hrs
chill:
8 hrs
total:
20 hrs 45 mins
Servings:
12
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For crust, place flour, ginger, 2 teaspoons sugar, and 3/4 teaspoon salt in a food processor. Cover and process with on/off pulses until combined. Add butter. Cover and process with on/off pulses until mixture resembles coarse crumbs.

    Advertisement
  • With machine running, add the ice water in a slow, steady stream. Process about 15 seconds or until pastry begins to clump together but is still a bit crumbly.

  • Gather flour mixture into a ball, kneading gently until it holds together. Wrap pastry in plastic wrap and chill for 1 hour.

  • Use your hands to slightly flatten pastry between two pieces of waxed paper. Roll pastry from center to edges into a circle about 13 inches in diameter. Remove waxed paper; wrap pastry circle around the rolling pin. Unroll into a 9-inch springform pan that has a removable bottom. Ease pastry into pan without stretching it; press onto the bottom and up the sides of the pan. Chill for 30 minutes.

  • Preheat oven to 350°F. Line pastry with a double thickness of foil. Bake for 10 minutes. Remove foil. Bake about 15 minutes more or until golden. Cool on a wire rack. Increase oven temperature to 375°F.

  • For filling, in a medium mixing bowl combine cream cheese, 1/4 cup sugar, and vanilla. Beat with an electric mixer on medium to high speed until smooth and creamy. Beat in ricotta cheese, eggs, milk, and 1/4 teaspoon salt until combined.

  • Pour filling into baked crust. Bake for 20 to 25 minutes or until the outer edges begin to puff and the center is set. Cool on wire rack for 2 hours (filling will continue to set). Cover and chill for at least 8 hours or until filling is firm.

  • Using a small sharp knife, loosen crust from sides of pan. Remove sides of pan. Before serving, spoon 1/4 cup marmalade onto tart. If desired, top with oranges and kumquats; brush fruit with additional melted marmalade.

To Make Ahead:

Prepare crust as directed through Step 3, except chill pastry for up to 2 days or freeze for up to 1 month. Continue as directed.

Nutrition Facts

304 calories; fat 20g; cholesterol 90mg; saturated fat 12g; carbohydrates 24g; mono fat 5g; poly fat 1g; sugars 11g; protein 8g; vitamin a 680.3IU; vitamin c 0.6mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1mg; folate 40.3mcg; vitamin b12 0.2mcg; sodium 369mg; potassium 99mg; calcium 111.1mg; iron 1.1mg.
Advertisement