Steps

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• To prepare the ricotta and strawberry tart, start by preparing the pastry.
  Make a classic well with the flour on the pastry board, add the diced butter, and begin to mix it with the flour using your fingertips. Then add the sugar, the egg, and the vanilla extract.
  Knead until you get a homogeneous and non-sticky dough.
  Shape it into a round loaf and wrap it in plastic wrap.
  Let it rest in the refrigerator for about 30 minutes.

  In the meantime, prepare the strawberry filling.
  Peel an apple, cut it into cubes, and cook it in a small saucepan with two tablespoons of water. Once softened, mash it with a fork and set aside.

  Remove the leaves and damaged parts of the strawberries. Wash and cut them into pieces. Cook them in a small saucepan for about 10 minutes with the sugar and the previously prepared apple. Let it cook over low heat, stirring occasionally until it thickens. The apple contains a lot of pectin, which helps thickening. Once thickened, let it cool.

  Now prepare the ricotta cream. In a bowl, combine the ricotta, sugar, and lemon zest. Beat with a fork until it becomes creamy.

  Butter and flour a 9 1/2-inch diameter cake pan.
  Roll out the pastry and place it in the pan.
  Spread the ricotta cream and the strawberry mixture over the pastry.
  Use the leftover pastry to make strips and decorate the tart.
  Bake at 350°F for about 30/35 minutes.

  
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