Gluten Free Ricotta and Orange Tart

Ricotta and Orange Tart

Ricotta and Orange Tart

Make this puff pastry ricotta and orange tart for a special occasion or just because! With rich ricotta and zesty orange, this gorgeous tart is sure to wow.


  • 1 Package of Geefree Puff Pastry Dough

  • Gluten Free flour for dusting

  • ½ cup orange marmalade (good quality)

  • zest of ½ of an orange

  • 1 ½ cups ricotta cheese

  • ¼ cup sugar

  • 1 ½ tablespoons orange juice

  • 2 eggs (large)

  • ¼ cup pine nuts

  • confectioners’ sugar for dusting

  • Additional Equipment
  • rectangular tart pan


  • Bring dough to room temperature. Preheat oven to 350°F. Dust the countertop. Grease a rectangular loose-bottomed tart pan.

  • Take one sheet of dough and roll it out to approx. ¼” thick. Then use to line prepared pan, trimming to fit.

  • Line pastry with parchment paper and fill with pastry weights or rice.

  • Blind-bake pastry for 20 minutes, then remove paper and the weights or rice and bake for 5 minutes more. Cool slightly.

  • Process filling ingredients in a food processor to combine.

  • Spread marmalade over pastry, then cover with the filling.

  • Put into oven for 5 minutes then take out and sprinkle pine nuts on top. Put back into oven and bake for 20 minutes until filling is starting to set and turn golden at edges.

  • Cool slightly before removing from the pan.

  • Serve dusted with confectioners' sugar.