Nectarine And Ricotta Tart

• 1 1/4 cup all purpose flour, plus extra to dust
• 1 cup sugar
• 1 pinch salt
• 9 tbsp butter, grated
• 3 tsp vanilla extract
• 1 None medium egg
• 8 None gelatin leaves
• 2 cup whipping cream
• 2 cup ricotta cheese
• 3 tbsp orange liqueur
• 3 tbsp apricot jam

1. Preheat the oven to 400u0b0F. Grease a 10 inch cake pan with butter then dust with flour, shaking out excess.
2. In a large mixing bow, combine the flour, 1/3 cup sugar, salt, and butter and rub together using your fingertips. Mix in 1 tsp vanilla extract, 1 egg, and 1-2 tsp water. Knead until smooth then transfer to the cake pan and press down. Bake for 18-20 minutes on the bottom rack. Remove from the oven and let cool on a wire rack. Remove from the pan after 15-20 minutes.
3. Soak the gelatin in a bowl of cold water for 5-6 minutes. Whip the cream using an electric hand whisk until stiff, then beat in the ricotta, 2/3 cup sugar, 2 tsp vanilla extract, and the orange liqueur. Squeeze the excess liquid from the gelatin then place in a small pan over a low heat to melt.
4. Mix 2-3 tbsp of the cream mixture into the gelatin to loosen it, then stir back into the rest of the cream mixture and mix well. Place the cake base on a serving plate and fit a cake ring around the edge. Smooth the cream mixture onto the cake base then arrange the nectarines on top. Chill for 3 1/2 hours.
5. Gently heat the apricot jam then pour it through a mesh strainer and discard the solids. Lightly brush the jam onto the nectarines. Chill for 15 minutes. Remove the cake ring before serving.

flour, sugar, salt, butter, vanilla, egg, gelatin, whipping cream, ricotta cheese, orange liqueur, apricot

Taken from recipes-plus.com/api/v2.0/recipes/19292 (may not work)