ricotta and orange tart (spittoon extra)

Ricotta and Orange Tart (Serves 6)

• 200g plain flour
• 50g icing sugar plus extra for dusting
• 100g unsalted butter chilled and cubed
• Grated zest of 1 orange, plus 3 tbsp orange juice
• 2 eggs, plus 1 egg yolk
• 350g ricotta
• 55g caster sugar
• 1 tbsp orange flower water
• 140g good orange marmalade
• 30g pine nuts

Pastry - mix the flour, icing sugar, cubes of butter and half the orange zest. Add the egg yolk and orange juice and mix until it comes together. Wrap in cling film and chill for 30 minutes.

Roll the pastry out on a lightly floured work surface and use to line a deep, loose-bottomed tin. They suggest a 35cm x 11cm fluted tart tin, mine is round. Chill for 15 minutes.

Preheat the oven to 180°C/fan160°C/gas 4. Line the tart with baking paper and baking beans and bake blind for 10 minutes. Remove paper and beans and bake for a further 5 minutes, until crisp and golden. Cool slightly.

Mix the ricotta, caster sugar and orange water, remaining eggs and orange zest. Spread the bottom of the tart with marmalade then top with the the filling. Sprinkle with the nuts. Bake for 20 minutes, until lightly set. Cool slightly and remove from the tin. Dust with icing sugar and serve warm.