Lemon jam and ricotta tart is a delight for the palate, featuring a crumbly shortcrust shell and a creamy, tasty filling that will captivate you at the first bite. For this lemon jam and ricotta tart, I used lemon marmalade, but you can alternatively use orange marmalade or peach or apricot jam. I recommend also trying the PEACH JAM TART, STRUDEL TART, APPLE AND AMARETTI TART, Soft Nutella Tart, APPLE AND JAM TART. Let’s see how to make the lemon jam and ricotta tart, and if you try it, let me know. Barbara
I also recommend trying:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 6/8 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients to prepare the lemon jam and ricotta tart
- shortcrust pastry
- 200 g ricotta
- 1 egg
- 1 lemon (untreated)
- 1 tablespoon powdered sugar
- to taste lemon marmalade
Steps to prepare the lemon jam and ricotta tart
Let’s start preparing the lemon jam and ricotta tart. First, prepare the shortcrust pastry following my recipe, then roll it out between two sheets of parchment paper and place it in the refrigerator for at least 30 minutes
Roll out the shortcrust pastry on the tart mold, remove the excess pastry from the edges and work it further, roll it out and cut the strips needed for decoration. Prick the base of the tart with a fork. Pour in lemon marmalade and spread it out.
Pour the ricotta into a bowl, add the egg, powdered sugar, and the grated zest of the untreated lemon, mix well until you get a smooth cream.
Pour the lemon ricotta cream over the marmalade and level it. Decorate the tart with the shortcrust pastry strips, placing the strips on top of the ricotta cream.
Preheat the static oven to 356°F (180°C) and when it’s hot, bake the Lemon Jam and Ricotta Tart and let it cook for 30 minutes. When it’s cooked, take it out and let it cool. If you like, sprinkle it with powdered sugar.
How to store the lemon jam and ricotta tart
When it is cold, store it in the refrigerator inside a cake tin
