How to make a delicious homemade tart with ricotta and jam without butter and yeast using an easy sunflower oil shortcrust pastry dough. Today I will show you how to prepare a delicious tart with ricotta and berry jam with an easy and quick shortcrust pastry without waiting times using seed oil. If you prefer, you can also use the olive oil shortcrust pastry, or the butter shortcrust pastry, if you can’t do without it. The ricotta and jam tart is prepared in a moment, also thanks to the fact that the oil shortcrust pastry does not need to rest unlike the butter one. Often you ask me why the shortcrust is crumbly and doesn’t bond, the answer is simple, you’ve worked the shortcrust pastry for too little time, everyone tells us to work it little, but if we work it too little it won’t be elastic enough to roll it out without it breaking, so let’s work it just right, until it no longer crumbles. Only in this way will we obtain a perfect base to line the mold and make a delicious tart. Then all that’s left is to decorate with strips. To make the strips it is important to work the dough a little more, so it becomes even more elastic, and we can roll out a thin sheet to cut thin strips. So let’s go directly to the preparation so I can show you how easy it is to make a perfect tart.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 8-10 servings in a 12-inch mold
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Ricotta and Jam Tart
- 3 cups all-purpose flour
- 2/3 cup sugar
- 2 eggs
- 6 tbsp sunflower seed oil
- zest of one organic lemon
- 1 cup ricotta cheese
- 1/4 cup sugar
- 10.5 oz jam
Tools for Preparing Ricotta and Jam Tart
- 1 Bowl
- 1 Rolling Pin
- 1 Mold
- 1 Pastry Wheel
- 1 Work Surface
Steps for Preparing Ricotta and Jam Tart
In a bowl, put all the ingredients for the shortcrust pastry, work them to obtain a dough ball, work well on a work surface so that the dough binds well, so it doesn’t crumble while rolling it out with a rolling pin on a floured base, into a sheet about 1/4 inch thick or a bit more.
Flour the sheet well, and with the floured side, line a 12-inch mold. Trim the excess parts, and recombine them, they will be used to make the strips for our tart.
Prick the shortcrust pastry in the mold with a fork, this way it will bake evenly.
In a bowl, mix the ricotta with the sugar and fill the tart with a generous layer of ricotta cream.
Heat the jam in a small pot or in the microwave in a small bowl, and while still warm, spread it on the ricotta, so it will be easier to distribute.
Work the leftover shortcrust pastry into a ball, and roll it out into a rectangle, cut at least 8 strips about 1/8 inch thick.
Decorate the tart with the strips.
Bake the tart on the middle rack, in a preheated static oven at 356°F for about 30 minutes, take it out when it’s golden. Let it cool before removing it from the mold, otherwise, the jam might leak when flipping it.
Prepare it a bit in advance so after some rest it will be perfect to slice and enjoy. Store in a cool place, under a glass dome. It keeps for a few days as if freshly made, actually the next day it’s even better. If you want, you can also portion it and freeze it, so it will always be ready when needed.
If you want to receive my recipes, follow me also on social media, on the page FACEBOOK, Pinterest and Instagram, I remind you that you can leave a comment, here or on social media, and if you try one of my recipes send me your shot, you can also find me on YouTube: Ornella Scofano Ricette che Passione.Return to HOME.
Page with affiliate links.
