Makes 18 squares
1 sheet frozen sweet puff pastry
2 tablespoons jam of choice
500g light ricotta cheese
1/3 cup honey
2 tablespoons plain flour
1 teaspoon vanilla essence
grated rind of 1 lemon
icing sugar, to dust
1. Line an 18x28cm slab tin with pastry, rolling over edges. Bake in a hot oven (200C) for 5 minutes. Spread with jam.
2. Beats together ricotta, eggs, honey, flour, vanilla and rind in a mixing bowl. Pour over pastry.
3. Bake in a moderate oven (180C) for 20 to 25 minutes or until firm.
4. Allow to cool. Cut into squares and dust with icing sugar. Store in an airtight container in the refrigerator.