The ricotta and jam tart is one of those recipes I make when I want a guaranteed success. It’s a simple, genuine dessert that’s always appreciated, perfect for breakfast, an afternoon snack or as an after-dinner treat.
The base is a crumbly shortcrust pastry that holds a soft, creamy filling of ricotta and jam. I love using homemade jam because it makes this tart even more fragrant, genuine and enjoyable to taste, with a truly perfect balance of sweetness and creaminess.
It’s an easy tart to make, ideal even if you don’t have much experience in the kitchen but want to prepare a homemade dessert that everyone will like. It has the taste of simple things, of those recipes that immediately smell like home and win everyone over at the first bite.
If you love this type of dessert, try the other tarts I make most often and that you’ll find in my homemade tart collection.
Let’s make it together, step by step. See you soon, Susy!
Try also 👇
If you love homemade tarts, I recommend trying these simple and delicious variations that I make often:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Cooking time: 45 Minutes
- Portions: 10
- Cooking methods: Conventional 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 1/2 cups all-purpose flour
- 9 tbsp unsalted butter (about 130 g)
- 1/2 cup granulated sugar (about 110 g)
- 1 egg yolk
- 1 egg
- 1 pinch salt
- 1 lemon zest (grated)
- 3/4 cup cow's milk ricotta
- 2 2/3 tbsp vanilla powdered sugar
- 1 1/2 cups apricot jam (or strawberry, cherry, etc.)
- 1 lemon zest
You will need
- Baking pan
- Work surface
- Bowl
How I prepare the ricotta and jam tart
I start by preparing the shortcrust pastry: on the work surface I pile the flour into a well and create a hole in the center. I add the cold butter cut into pieces, the sugar, the whole egg, the egg yolk, the grated lemon zest and a pinch of salt.
Using a fork I begin to combine the ingredients, then I quickly knead with my hands until I obtain a smooth, homogeneous dough. It’s important to work the dough as little as possible so as not to warm it up too much.
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 obtain a firmer, more elastic dough that is easier to roll out.In a bowl I put the well-drained ricotta and add the powdered sugar. I mix carefully until I obtain a smooth, soft cream without lumps.
For an even creamier result, I work the mixture a few more minutes so the ricotta becomes velvety and perfect for the filling.
I then transfer the cream to the refrigerator until ready to use, so that it firms up slightly and is easier to spread in the tart.I take the shortcrust pastry out of the refrigerator and place it on a lightly floured work surface. I roll it out with a rolling pin until it is about 5 mm thick, then I gently roll it around the rolling pin and place it into a 9 1/2-inch pan, buttered and floured or lined with baking paper.
I press the pastry well onto the base and sides with my hands, then remove the excess by rolling the rolling pin over the edges of the pan. I prick the bottom with the tines of a fork to prevent it from puffing up during baking.
I pour the ricotta cream and spread it evenly with a spatula. I add the jam (apricot or the one I prefer) and level it gently to create a homogeneous layer.
With the leftover pastry I make the classic strips and arrange them over the surface of the tart.
I bake in a preheated conventional oven at 356°F for about 40 minutes, until the surface is golden and the pastry is fully cooked.
Once ready, I let the tart cool completely in the pan before removing it: this step is essential to obtain a compact filling and perfect slices.
Storage and useful tips
The ricotta and jam tart keeps perfectly in the refrigerator for 2–3 days, covered with plastic wrap or stored in an airtight container. Before serving, I recommend leaving it at room temperature for about ten minutes so the filling becomes creamier and more aromatic.
For an even better result, use well-drained ricotta: if it’s too wet, you can let it drain in the refrigerator for a few hours before using. This way the cream will be firmer and the tart will hold together better when sliced.
You can replace the apricot jam with your preferred jam, such as sour cherry, morello cherry or cherry jam, keeping the same procedure.
If you want a more delicate version, you can flavor the ricotta cream with a little lemon zest or vanilla.
