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An updated post – with improved photographs. Originally blogged in April 2007 (the recipe was from the May issue of Delicious Magazine) this is a Ricotta and Orange Tart. An Italian dish apparently, the theme for that months Delicious being Italy so unsurprising. The reason for re-making? The purchase of a jar of ‘La Vieja Fabrica’ Seville Orange Marmalade specially prepared from a 170-year old recipe that retains the “consistency, aroma and flavour of the fruit” that provides a “genuine homemade taste”. It’s quite nice…Made as per the instructions, including the pasty, the bobbley bits are pine nuts in case you were worried about my mixing skills. Don’t skip the Orange Flower Water though, its an expensive ingredient, but added a superb flavour dimension to the tart.

Ricotta and Orange Tart

Ricotta and Orange Tart


Prep Time: 50 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 20 minutes

Ricotta and Orange Tart

A wonderful orange flavoured dessert, worth the trouble to make your own pastry.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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. (Although I actually like it cold the following day).
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Ricotta and Orange Tart


  1. Chris says:

    This looks amazing! It brings back tons of memories of when my grandma baked for us. She loved Ricotta cakes, tarts, pies….everything ricotta. Yum!

  2. Helen says:

    That second shot made my stomach grew bigger! Gorgeous! Brilliant timing as I have all the ingredients on hand and a craving for Italian desserts.

  3. Andrew says:

    I don’t think you will be disappointed Helen!
    It was the first time I’ve made a cake with Ricotta I think, Chris, I’m a fan now!

  4. gattina says:

    it’s a bit fancy, but I like it!

  5. Pille says:

    Looks really lovely! I haven’t got any orange flower water, but bought some Pure Orange Oil from Fortnum&Mason last week. Do you think that’d work?

  6. Andrew says:

    I’m not sure exactly what the differences are to be truthful Pille – although wikipedia says the oil is used as a replacement for lemon. I guess you could try and see what happens.
    Hope you enjoy it as much I!

  7. Linda says:

    this looks positively sinful, yet i feel it would be a sin not to make it! that second ph…

  8. Laura says:

    Oh, I’ve had my eye on this recipe for the past few weeks, (I always love the annual Italian issue) so I’ll just help myself to a piece of yours shall I? That slice is just falling off the screen!

  9. Shaun says:

    Andrew – This cake looks positively delicious. I love the addition of orange blossom water, though one has to be careful not to be heavy-handed, for it can result in something soap-like – not from my own hand, of course!

  10. catering crawley says:

    i just made this it is awesome !! did not look as good as yours

  11. flyer printing says:

    Looks very yummy! I would want to try this at home, and its great for 6 servings which just enough for my family. Thank you for posting this recipe.

  12. Gorgeous photos and a superb looking tart.

  13. Antipasti says:

    I already made this at home this week – delicious and it was so great in the midst of the summer. Thanks!

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