One pastry for two tarts: tart with ricotta and lemon and tart with apples and citrus to satisfy the tastes of the greediest. With the base of this crumbly pastry, we can make all the tarts we want, and today we will make two, one filled with lemon-flavored ricotta and the other with apples and citrus jam.
It is a simple but successful oil-based pastry and with just one batch of dough, you can make two tarts, each with a diameter of 7 inches, serving 6/8 portions. Otherwise, if you choose to use the full amount of pastry dough, you will make a tart of 9-10 inches, and you will just need to double the filling quantities.
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Portions: 2 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 10.6 oz all-purpose flour
- 3.5 oz sugar
- 7 tbsp sunflower seed oil
- 2 eggs
- salt (a pinch)
- 1 1/2 packet baking powder
- to taste lemon zest (grated)
- 8.8 oz cow's milk ricotta
- 1.8 oz sugar
- 1 egg
- lemon (the juice of 1 and 1/2 lemons)
- to taste lemon zest (grated)
- 2 apples (small or medium size)
- sugar (1 tablespoon)
- lemon (the juice of 1 and 1/2 lemons)
- lemon zest (grated)
- 4 tablespoons citrus marmalade (orange and lemon preferred)
Preparation
To prepare the pastry, put in a bowl the eggs with sugar, oil, grated lemon zest, and beat the mixture well. Gradually incorporate the sifted flour, baking powder, and gently knead on a floured work surface, it will be soft but workable. Form a dough ball, cover it, and let it rest in the refrigerator for at least 30 minutes.
Divide the dough in half and after greasing and flouring the mold spread half the pastry with your hands. This pastry should not be rolled out with a rolling pin. For the edge, make a tubular cord and place it around the base of the mold, then press it with your fingers giving it a height of about 0.8 inches.
For the ricotta and lemon tart filling: drain the ricotta well and place it in a bowl, add sugar, egg, lemon juice, and grated zest. Mix the ingredients well and pour it into the tart tin.
For the apple citrus tart filling: peel and dice the apples into small cubes, place them in a bowl with sugar, lemon juice, and zest, and mix the ingredients well. Spread 4 tablespoons of citrus marmalade evenly on the bottom of the tart tin and pour the apples over it.
Preheat the oven to 320°F (fan) or 340°F (conventional) and then bake the tart. Cook for 50 minutes, until cooked and golden brown.
Let the ricotta and lemon tart cool before removing it from the mold and then garnish it with thin lemon slices.
On the apple tart pour a layer of gelatin made with 1/4 cup of water, 1 tablespoon of sugar, and 1 level teaspoon of cornstarch. Boil for two minutes, then remove from heat and add a few drops of lemon. Allow the gelatin to cool slightly before pouring it over the apples.
