I made this tarte bout 10 days ago for Esme Vos' birthday.

Recipe:

Top:
12 Apricots
1/4 cup evaporated cane juice or similar organic sugar
1/4 cup lemon juice (prefer meyer lemon but can use lisbon or eureka lemon)

Filling:
2.5 cups ricotta cheese
(you can make your own, with 1/2 gal of 2% milk, plus 1 cup cream, brought to a simmer in a large pan, with juice of 1 large lemon. then let it cool, while it curdles. Strain it and discard the "milk" keeping the soft cheese.)

Grated nutmeg from about 3/4 of a nutmeg seed or 1 t nutmeg
3 eggs
1/2 cup sugar
1 T vanilla
1/4 t salt

crust:
4 cups hazelnuts
2 T cold unsalted butter
1/4 t salt

Directions:
Make the crust first. Preheat oven to 325 deg. F. Pulse in a food processor the hazelnuts. When they are finely ground and even, add the butter cut into a couple of pieces and the salt, and pulse until finely ground together in a light mix that will just look like nuts but have the butter and salt distributed.

Press the mixture into a 8x10" pan, with 2 inch sides. Bake for 12 minutes or until lightly toasted on edges.

Let cool.

Make the filling by mixing well all filling ingredients. When the crust is cooled, carefully pour into the crust, and spread evenly without pulling the crust away from the sides.

It should be lower than the top of the crust.

Then prep apricots by slicing them in half. Pour sugar and juice over them and gently fold the apricots in order to coat them with bits of sugar and the juice.

Then take the apricots and put them into a row face up, so that they are neatly spread across the top in a 4 x 6 grid.

Bake at 325 deg F for about 40 minutes, or until some of the ricotta has browned slightly and the filling is lightly firm.

Cool and serve.