The tart with ricotta, apples, and walnuts combines the crumbliness of shortcrust pastry with a creamy and aromatic filling, enriched with apples and the crunchiness of walnuts. Easy and quick to prepare, it’s perfect for impressing guests and winning everyone over at the first taste.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 2 1/2 cups all-purpose flour
- 7 tbsps butter (room temperature)
- 2/3 cup sugar
- 2 eggs
- lemon zest (grated)
- 1 tsp baking powder
- 1 1/3 cups ricotta cheese
- 1/3 cup sugar
- 1 egg
- to taste ground cinnamon
- Half lemon zest (grated)
- to taste walnuts (chopped)
- 1 apple
- to taste powdered sugar
Tools
- Tart Pan
Preparation
To prepare the tart with ricotta, apples, and walnuts, start with the base, the shortcrust pastry, the procedure of which can be found here.
To prepare the filling, take a bowl and combine the ricotta, sugar, cinnamon, and lemon zest. Briefly mix with a fork, then add the egg and mix with a whisk or mixer until you obtain a smooth and homogeneous cream.
Peel the apples (or leave the skin on if you prefer) and cut them into cubes. Chop the walnuts and add both apples and walnuts to the cream, mixing well to combine everything.
Roll out the shortcrust pastry on a lightly floured surface, leaving about a quarter aside for the top lattice. Butter and flour a tart pan, lay the pastry in it, and prick the bottom with a fork. Pour the ricotta, apple, and walnut cream and level it with a spatula.
With the remaining pastry, create the lattice on top of the filling. Bake in a preheated static oven at 350°F for 35–40 minutes, until the surface is golden.
Remove from the oven and let cool completely in the pan. Only when the tart is cold, transfer it to a tray and dust with powdered sugar before serving.
Tips and Storage
It can be stored for 2 days under a glass dome.
