The tart with ricotta and apples is a genuine and fragrant dessert that combines the creaminess of ricotta with the natural sweetness of apples, all enclosed in a crumbly shell made with gluten-free flour. Perfect for those who are celiac or gluten intolerant, this cake wins everyone over at the first bite thanks to its balance between softness and crunchiness.
Made with the rice shortcrust pastry with oil, a ricotta cream with cinnamon, orange marmalade and thin slices of apples. The orange marmalade can also be replaced with apricot jam or even apple jam. Ideal for breakfast, a snack, or as a dessert at the end of a meal, the tart with ricotta and apples gluten-free is a lighter variant of the classic fruit tart. The gluten-free version retains all the goodness of the traditional recipe, but with more attention to digestibility and contemporary dietary needs. Thanks to the natural moisture of the ricotta, the filling remains soft and creamy, while the apples release an irresistible aroma that fills the kitchen during baking. 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: 10 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 eggs
- 2.8 oz sugar
- 4.2 tbsp vegetable oil
- 2 cups gluten-free rice flour
- 1 lemon (grated zest)
- 7 oz ricotta
- 1.1 oz 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 well with the sugar, aromas, and oil until you get a thick cream.
Add the sifted flour.
Knead quickly and let it rest for 5 minutes.
Roll out the dough on a lightly floured work surface to a thickness of 1/4 inch.
Line a 9-inch tart pan, trimming any excess edges.
Slice the apple thinly with the peel on and drizzle with lemon juice.
Prepare the ricotta cream by mixing it with sugar and cinnamon.
Pour the ricotta cream, level it well, and spread the orange marmalade.
Arrange the apple slices.
Bake in a preheated static oven at 350°F for 30 minutes.
Let cool, unmold, and dust with powdered sugar.
Tips and Variations
Keep in a cool place for 4-5 days.
To avoid an overly moist filling, drain the ricotta in the fridge for at least 2 hours.
The best varieties for this tart are renette apples (slightly tart), granny smith apples, and fuji apples for a sweeter taste. Apples should maintain structure during baking without becoming too watery.
If the surface darkens too much, cover with an aluminum foil for the last 10 minutes.
Add 1.8 oz of dark chocolate chips to the ricotta filling for an even more delicious contrast. Perfect for children.
Sprinkle the surface with almond flakes before baking for a crunchy touch and intense aroma.
Substitute the ricotta with lactose-free ricotta, goat ricotta (more digestible), or homemade almond ricotta (Recipe).
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