Stonefruit & ricotta tart
This is a total summer treat using lovely Central Otago stone fruit – peaches, nectarines or apricots.
Serves 8-10
1 sheet pre-rolled sweet short pastry 
250g ricotta
½ cup brown sugar
2 tbsps maple syrup
3 medium eggs
140g ground almonds
1/3  cup chopped pistachios
3-4 apricots, peaches or nectarines, de-stoned

Heat the oven 190 C. Place a tray in to heat.
Line the base and sides of a 24cm tart tin with the pastry making sure there are no gaps. You will have to roll it out a bit thinner than it comes. Prick base all over. Chill for 15 minutes in freezer.
Whisk together the ricotta, sugar, maple syrup and eggs. Fold in the almonds and half the pistachios then spoon the mixture into the chilled tart shell. Cut the fruit into wedges and arrange over the tart.
Bake for 20 minutes on the preheated tray then reduce the heat to 160 C and cook for another 15 - 20 minutes until the filling is set and the tart is lovely and golden. Sprinkle over remaining pistachios and serve either warm or cool with yoghurt, cream or such.

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