This delicious tart combines the creaminess of ricotta with the sweetness of jam, creating a harmonious dessert that will win over everyone, young and old 😊.
The ricotta and jam tart is perfect for any occasion: from a Sunday breakfast with family to an elegant dessert for a special dinner. With a crumbly shortcrust pastry base that melts in your mouth and a rich and velvety filling, each bite is a culinary journey through Italy’s sunny lands. Make this tart and let yourself be enveloped by the genuine and authentic flavors of the past, bringing a touch of sweetness and sophistication to your table.
Follow my step-by-step recipe and discover how to turn simple ingredients into a masterpiece of taste. Enjoy! 🍰
- Difficulty: Easy
- Cost: Very economical
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups flour
- 2 eggs
- 6 1/3 tbsp butter
- 7 1/2 tbsp sugar
- lemon zest
- 2 cups ricotta
- 1 egg
- 5 tbsp sugar
- 1/3 cup jam (I used blackberry)
- lemon zest
Tools
- Oven electrolux oven
Steps
Prepare the shortcrust by piling the flour in a mound: add sugar, eggs, butter, and grated lemon zest
Mix quickly.
Form a ball and wrap it in plastic wrap. Refrigerate for about 20 minutes.
Prepare the filling by combining ricotta and egg
Mix and add the sugar.
Stir.
Roll out the shortcrust pastry
Place it on a buttered baking pan and prick it with a fork.
Add the jam
Make a second layer with the ricotta cream
Cut strips from the leftover pastry
Wet the edges of the tart to adhere the pastry strips well
Bake in the oven at 355°F for about 40 minutes.
Enjoy 😊
