Delicious tart made with a very soft ricotta shortcrust. A tart different from the usual, with a soft base enriched by good blueberry jam. The ricotta makes this dough truly special. The ricotta shortcrust tart is ideal at any time of the day. Let’s start baking.
Enjoy the recipe
Giusi.
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- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 1/2 cups all-purpose flour (I used type 1 flour)
- 7 oz ricotta
- 1/3 cup granulated sugar
- 1 egg
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract (Not necessary)
Steps
In a bowl, work the sugar with the ricotta and then add the egg.
Pour in the sifted flour and the baking powder, mix well until a dough is formed.
Wrap the obtained dough in plastic wrap and refrigerate for 30 minutes.
After resting time, roll out the dough on a lightly floured cutting board, place inside a buttered and floured 10-11 inch diameter mold, and trim the edges.
Place and level the jam inside, with the leftover dough, create slightly flattened balls and arrange on the tart.
Bake in a preheated static oven at 350°F for about 25-30 minutes.
The ricotta shortcrust tart with blueberry jam is ready to be enjoyed.
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