The soft tart with ricotta and jam is made with a shortcrust pastry so soft that it won’t even seem like a tart, but a cake! To enhance the filling, I chose creamy ricotta and strawberry jam, a combination that resembles the taste of a soft cake and wins you over at the first bite.
This tart is also quick to prepare and requires no resting time, because the shortcrust is butter-free, and can be worked immediately. A dessert perfect for any occasion.
Now come with me as we start having fun!
Happy cooking, Giusi.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 50 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Soft Tart with Ricotta and Jam
- 3 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 cup vegetable oil
- 1/2 cup milk (Warm)
- 2 eggs
- 10 1/2 oz ricotta
- 1 cup Jam (I used strawberry)
- 1/4 cup granulated sugar
Steps for the Soft Tart with Ricotta and Jam
Mix the flour, sugar, and baking powder in a bowl.
Also add the oil, warm milk, and eggs.
Knead until you create a homogeneous dough. Add more flour if needed.
Divide the dough into two.
Roll out the first dough portion into a rectangle 12 inches long and 10 inches wide and place it on a baking tray lined with parchment paper.
Mix the ricotta with the sugar and spread it over the rectangle, followed by the jam.
Roll out the other dough portion and create shapes as desired, I chose stars. Decorate the surface as you like, I placed dough cords along the edges to prevent the filling from spilling out during baking.
Bake in a preheated static oven at 350°F for 30 minutes.
The tart is ready to be enjoyed.
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