Prepare the pastry: put the ingredients in a bowl and knead quickly, then wrap with cling film and leave in the fridge for at least 30 minutes.
Prepare the filling: put the ricotta, the almond flour, the egg yolk, the sugar, the rum and the grated lemon peel in a bowl and work well with the whisk, until you get a very homogeneous cream.
Take the pastry back, roll it out on a lightly floured surface to create a sheet of about 5 mm, then transfer it to the greased and floured mold, lined well and trimmed the edges.
Prick the bottom with the tines of a fork, then pour the cream into it, leveling the surface well.
Bake for about 30 minutes at 180 ° C, in a preheated convection oven, then remove from the oven and let it cool.
Prepare the topping: leave the isinglass to soak in cold water for at least 10 minutes, then bring the water to a boil and dissolve the squeezed isinglass and honey in it.
Decorate the tart with the dried fruit arranged in concentric circles, then use the topping as a covering jelly, pouring it over the entire surface.
The dried fruit tart is ready: let the gelatine solidify before serving.
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