The ricotta and apple tart is made with olive oil shortcrust pastry, cinnamon-flavored ricotta cream, orange marmalade and thin apple slices. The olive oil shortcrust pastry remains softer thanks to the use of yeast in the dough; if you prefer a crunchier shortcrust pastry, you can omit it without any problems. The orange marmalade can also be replaced with apricot or apple jam. If you like apples, you can find many recipes such as the olive oil apple cake and the apple butter. If you love ricotta, try the ricotta tart,
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- Difficulty: Very Easy
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 30 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 eggs
- 1/2 cup sugar
- 1/2 cup sunflower oil
- 1 tsp baking powder
- 2 cups flour
- 1 lemon (grated zest)
- 7 oz ricotta
- 2 tbsps sugar
- ground cinnamon
- 1 apple
- 1/2 lemon
- 4 tbsps orange marmalade
Tools
- 2 Bowls
- 1 Whisk
- 1 Tart Pan
Steps
In a bowl, mix the eggs well with the sugar, flavors, and oil until a thick cream is obtained.
Add the sifted flour with the baking powder.
Knead quickly and let it rest for 5 minutes.
Roll out the dough on a lightly floured working surface to a thickness of 1/4 inch.
Line a 9-inch tart pan, trimming the excess edges.
Cut the apple into thin slices with the peel and wet them with lemon juice.
Prepare the ricotta cream by mixing it with sugar and cinnamon.
Pour the ricotta cream, level it well and spread the orange marmalade.
Arrange the apple slices.
Bake in a preheated static oven at 350°F for 30 minutes.
Allow to cool, remove from the mold, and sprinkle with powdered sugar.
Tips
It keeps in a cool place for 4-5 days.
It keeps in a cool place for 4-5 days.
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