The ricotta and apple tart is a wholesome, fragrant dessert that combines the creaminess of ricotta with the natural sweetness of apples, all enclosed in a crumbly shell made with gluten-free flours. Perfect for those who are celiac or gluten intolerant, this tart delights at the first bite thanks to its balance of softness and crunch.
Made with the rice shortcrust pastry made with oil, a cinnamon-flavored ricotta cream, orange marmalade and thin slices of apple. The orange marmalade can also be replaced with apricot jam or apple jam. Ideal for breakfast, an afternoon snack or as a dessert, the gluten-free ricotta and apple tart is a lighter variation of the classic fruit tart. The gluten-free version keeps all the goodness of the traditional recipe while being gentler on digestion and meeting contemporary dietary needs. Thanks to the natural moisture of ricotta, the filling stays soft and creamy, while the apples release an irresistible aroma during baking that fills the kitchen. Are you lactose intolerant or vegetarian? Try the homemade almond ricotta (Recipe).
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 30 Minutes
- Portions: 10Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 eggs
- 3 oz sugar
- 1/4 cup vegetable oil
- 2 cups gluten-free rice flour
- 1 lemon (grated zest)
- 3/4 cup ricotta
- 2 tbsp sugar
- ground cinnamon
- 1 apple
- 1/2 lemon
- 4 tbsp orange marmalade
Tools
- 2 Bowls
- 1 Whisk
- 1 Tart pan
Steps
In a bowl, mix the eggs with the sugar, flavorings and oil until you obtain a thick cream.
Add the sifted flour.
Quickly knead and let rest for 5 minutes.
Roll the dough on a lightly floured work surface to a thickness of about 3/16 in.
Line an 22 cm (about 8 2/3 in) tart pan, trimming any excess edges.
Cut the apple into thin slices with the skin on and bathe them in lemon juice.
Prepare the ricotta cream by mixing it with the sugar and cinnamon.
Pour the ricotta cream, level it well and spread the orange marmalade.
Arrange the apple slices.
Bake in a preheated conventional oven at 356°F for 30 minutes.
Let cool, unmold and dust with powdered sugar.
Tips for a perfect result
Store in a cool place for up to 3 days.
To avoid a too-wet filling, drain the ricotta in the refrigerator for at least 2 hours.
The best apple varieties for this tart are Reinette (slightly tart), Granny Smith, or Fuji for a sweeter taste. Choose apples that keep their structure during baking without becoming too watery.
If the surface browns too much, cover with aluminum foil for the last 10 minutes.
Add about 2 oz of dark chocolate chips to the ricotta filling for an even more indulgent contrast. Perfect for children.
Sprinkle the surface with almond flakes before baking for a crunchy note and intense aroma.
Replace ricotta with lactose-free ricotta, goat ricotta (more digestible) or homemade almond ricotta (Recipe).
FAQ (Questions & Answers)
Can I use other fruit instead of apples?
Yes! Pears, peaches or berries are great alternatives.
Can it be prepared in advance?
Absolutely! Store it in the refrigerator for up to 3 days. To keep the base crisp, cover lightly with plastic wrap.
The gluten-free ricotta and apple tart is a simple yet beloved dessert, perfect for those looking for a genuine, fragrant treat. Easy to prepare and delightful to enjoy, it’s ideal for breakfast or an afternoon family snack. Try this recipe and tell me about your experience in the comments! 😍
For more delicious gluten-free ideas, explore the other recipes on the blog.
