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Gluten-Free Puff Pastry Ricotta and Orange Tart

Susan Hougui |

gluten-free puff pastry orange ricotta 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 GeeFree Puff Pastry
  • 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


  1. Bring dough to room temperature. Preheat oven to 350°F. Dust the countertop. Grease a rectangular loose-bottomed tart pan.
  2. Take one sheet of dough and roll it out to approx. ¼” thick. Then use to line prepared pan, trimming to fit.
  3. Line pastry with parchment paper and fill with pastry weights or rice.
  4. Blind-bake pastry for 20 minutes, then remove paper and the weights or rice and bake for 5 minutes more. Cool slightly.
  5. Process filling ingredients in a food processor to combine.
  6. Spread marmalade over pastry, then cover with the filling.
  7. 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.
  8. Cool slightly before removing from the pan.
  9. Serve dusted with confectioners' sugar.

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