Forget Custard: This Secret Ingredient Makes Fruit Pies Way Lighter!

As soon as apricots hit the market stalls, they quickly replace apples as the star of fruit tarts. With their soft flesh, sweet aroma, and tangy notes, apricots embody the essence of a sunny afternoon snack.

While some prefer simply arranging the apricot halves on a tart base sprinkled with almond powder to soak up the juices, the truly indulgent can’t resist a thick layer of custard. However, with its combination of milk, egg yolks, and sugar, custard can be quite rich. Though not exactly a calorie bomb (it’s still less hefty than frangipane!), it does make the dessert somewhat heavier. Taste-wise, some argue that it overshadows the delicate flavor of the apricots or diminishes the refreshing sensation one typically seeks during the season.

For those in search of a lighter alternative, naturopath Aurélie Canzoneri appears to have found a perfect compromise. Instead of the traditional custard, she uses a mixture based on ricotta. This Italian fresh cheese, low in fat, adds creaminess and softness without masking the fruit’s flavor. Its mild and slightly milky profile also pairs exceptionally well with the acidity of the apricots.

The recipe involves just three ingredients. Mix 300 g of ricotta with a tablespoon of honey and an egg yolk until smooth. Spread this mixture over your homemade tart base, then arrange the apricot slices or halves on top. Finish with a drizzle of olive oil and bake for about 45 minutes at 350°F (180°C).

Aurélie prefers using sheep’s milk ricotta, which has a slightly stronger flavor that adds even more character. However, cow’s milk ricotta, which is more readily available in stores, also works well. This base can also be used with other summer fruits like peaches, nectarines, or plums. It’s a great tip to keep in mind for making lighter, fruit-filled summer tarts without sacrificing flavor!