Jam and Ricotta Tart a delicious dessert that’s easy to make and will bring you much satisfaction due to its goodness. The tart with strawberry jam and ricotta should be eaten cold, perfect even in summer when you’re craving a fresh and tasty treat. You can make the ricotta and jam tart in a square mold like I did or in a round one of 8 inches. Now let’s see how to make the jam and ricotta tart, and if you try it, let me know. Barbara

Difficulty: Very Easy
Cost: Economical
Rest time: 30 Minutes
Preparation time: 15 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients to prepare the jam and ricotta tart

2 cups all-purpose flour
1/3 cup powdered sugar
1/3 cup butter (cold from fridge)
1 teaspoon vanilla extract
1 pinch salt
1 egg
16 oz ricotta cheese
1 lemon (untreated)
1 tablespoon powdered sugar
as needed strawberry jam

Tools

Tart Pan square
Tart Pan

How to prepare the jam and ricotta tart

Start preparing the tart with jam and ricotta, pour the sifted powdered sugar into a bowl,
and the flour, also sifted,
add the cold butter from the fridge
a pinch of salt and
a teaspoon of vanilla extract. Work everything until you get a sandy mixture,
add an egg and knead until you get the classic smooth and firm shortcrust pastry.
Transfer the dough between two sheets of baking paper and roll it out with a rolling pin to a thickness of 1/8 inch, then place it in the fridge to rest for 30 minutes.
Meanwhile, place the ricotta in a dish and work it with a fork to make it creamy, add the powdered sugar,
the grated zest of an untreated lemon and mix well.
Take the dough out of the fridge, remove it from the baking paper, and place it in the pan, removing the excess dough from the edges and setting it aside.
Pour the ricotta cream and level it well,
and add the strawberry jam, spreading it over the ricotta.
With the leftover dough from the edges, cut strips to decorate the tart and
place them over the cream.
Bake the ricotta and jam tart in a preheated static oven at 355°F for 30 minutes.
When the ricotta and jam tart is cooked, take it out of the oven and let it cool before cutting and serving.