The RICOTTA AND JAM TART is a simple, indulgent and wholesome dessert that captures all the aroma of tradition. The crumbly shortcrust pastry meets the velvety sweetness of ricotta and the freshness of jam, creating a perfect balance of textures and flavors.
It is the ideal dessert to bring to the table for breakfast, an afternoon snack or as an after-dinner treat, accompanied by a cup of tea or a good coffee. Versatile and always appreciated, it can be personalized with your favorite jam, turning into a different and special comfort every time.
You may also like:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 3 Hours 30 Minutes
- Preparation time: 15 Minutes
- Portions: 6 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 473.00 (Kcal)
- Carbohydrates 66.23 (g) of which sugars 40.16 (g)
- Proteins 10.49 (g)
- Fat 19.84 (g) of which saturated 12.73 (g)of which unsaturated 6.86 (g)
- Fibers 1.32 (g)
- Sodium 60.25 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp baking powder
- lemon zest
- 7 tbsp butter (cold)
- 1 egg (medium, room temperature)
- 1 egg yolk
- 12 oz sheep ricotta (well drained (about 1 1/2 cups))
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup jam
For the ricotta and jam tart you will need
- 2 Bowls
- 1 Tart pan 8 in
- 1 Whisk
- 1 Pastry board
- 1 Rolling pin
Preparation of ricotta and jam tart
Preparing the RICOTTA AND JAM TART is really child’s play.
In a bowl (or in a stand mixer) place the sifted flour and baking powder, the sugar and untreated lemon zest.
Mix the dry ingredients, add the very cold butter and work everything (quickly so as not to warm the butter) until you obtain a sandy mixture.Add the whole egg and the yolk and work the mixture until you obtain a dough.
Wrap it in cling film and let it rest in the fridge for 30 minutes.First of all make sure the ricotta is well drained. If you see it’s too soft, place it in a fine sieve set over a bowl and transfer it to the fridge for 1 hour so it can lose its whey.
Then beat it with the powdered sugar and vanilla extract until you obtain a smooth and firm cream.
Roll out about 3/4 of the shortcrust dough and line the 8-inch pan.
Spread the ricotta cream on the bottom and cover it with the jam of your choice.
With the remaining dough create the classic strips or cover with a thin disk.Bake the ricotta and jam tart in a preheated conventional oven at 356°F for 35-40 minutes, until the shortcrust is golden.
Remove from the oven, let it cool completely to room temperature and transfer it to the fridge for at least 2 hours, well covered.
Storage
The ricotta and jam tart keeps well but requires some care because it contains a fresh filling.
In the refrigerator: store it in an airtight container or covered with cling film for 2-3 days.
At room temperature: only if the house is cool and does not exceed 64-68°F, it can remain out for at most half a day.
In the freezer: you can freeze it already baked and completely cooled, preferably in slices, wrapped in cling film and placed in a food bag. It keeps for 1-2 months; when ready to enjoy, defrost it in the refrigerator and bring it back to room temperature.
