The ricotta and jam tart is one of those tarts I make when I want to play it safe.
It is greedy, delicate, and immediately smells like home, one of those simple desserts that pleases everyone.
The base is a crumbly shortcrust pastry, which encloses a creamy filling of ricotta and jam. I always use homemade jam, and this makes the tart even more genuine and pleasant, with a perfect balance between sweetness and creaminess.
It is a simple and quick tart to make, ideal for breakfast, snack, or as a dessert at the end of a meal. A dessert that everyone always likes and that can be prepared without difficulty, even if you do not have much experience in the kitchen.
Let’s prepare it together, step by step.
If you love homemade tarts, in my collection you will find all the variations I prepare most often.
See you soon Susy
Try also👇
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 377.98 (Kcal)
- Carbohydrates 60.03 (g) of which sugars 32.56 (g)
- Proteins 6.02 (g)
- Fat 14.05 (g) of which saturated 8.89 (g)of which unsaturated 4.97 (g)
- Fibers 1.11 (g)
- Sodium 74.28 (mg)
Indicative values for a portion of 115 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 for the ricotta and jam tart
- 2 1/3 cups all-purpose flour
- 9 tbsp butter
- 1/2 cup sugar
- 1 egg yolk
- 1 egg
- 1 pinch salt
- 1 lemon zest (grated)
- 7 oz cow's milk ricotta
- 2 tbsp vanilla powdered sugar
- 1 1/2 cups apricot jam
- 1 lemon zest
You will need
- Mold
- Rolling Pin Board
- Bowl
I prepare the ricotta and jam tart
I put the flour in a fountain shape on the rolling pin board and create a hole in the center. I add the cold butter in pieces, sugar, whole egg, yolk, grated lemon zest, and a pinch of salt.
Using a fork, I start to mix the ingredients, then quickly knead with my hands until I obtain a smooth and homogeneous dough. I wrap the shortcrust pastry in plastic wrap and let it rest in the refrigerator for at least 2 hours: this step is essential to make the dough more compact and elastic.In a bowl, I put the ricotta and powdered sugar. I mix well until the cream is smooth and even, then transfer it to the refrigerator until use.
I take the shortcrust pastry from the refrigerator and transfer it to the slightly floured rolling pin board. With the rolling pin, I roll it out to a thickness of about 1/2 inch, then gently roll it onto the rolling pin and place it in a buttered and floured pan, or lined with baking paper.
I adhere the pastry well to the edges with my hands and remove the excess by rolling the rolling pin over the pan. I prick the bottom with the tines of a fork to prevent it from swelling during baking.
I pour the ricotta cream, level it with a spatula, and add the apricot jam, leveling again. With the leftover shortcrust pastry, I create the classic strips and place them on the surface of the tart.I bake the tart in a preheated static oven at 350°F for about 40 minutes. Once cooked, I let it cool completely before removing it from the pan.
Storage and useful tips
The ricotta and jam tart can be perfectly stored in the refrigerator for 2–3 days, covered with plastic wrap or closed in an airtight container. Before serving, I recommend leaving it at room temperature for about ten minutes, so the filling becomes creamier and more fragrant.
For an even better result, use well-drained ricotta: if it is too moist, you can let it drain in the refrigerator for a few hours before using it. This way, the cream will be more compact, and the tart will hold better when cut.
You can replace the apricot jam with your preferred variety, such as sour cherries, morello cherries, or cherries, maintaining the same procedure.
If you want a more delicate version, you can scent the ricotta cream with some lemon zest or vanilla.
