Puff Pastry Apple and Ricotta Tart

Here is the recipe for a delicious puff pastry tart with apples and ricotta, a dessert that combines the lightness of puff pastry with the creaminess of ricotta and the sweet-tart flavor of apples. It’s a dish that knows how to unite elegance with simplicity.

Ingredients

• 1 rectangular roll of puff pastry
• 250 g of ricotta
• 2-3 apples (preferably a tart variety like Granny Smith)
• 80 g of granulated sugar, plus a bit for sprinkling
• 1 egg
• 1 lemon (zest grated)
• A pinch of ground cinnamon
• Powdered sugar for decorating (optional)

Preparation

1. Preheat the oven to 180 °C.
2. Roll out the puff pastry on a baking tray lined with parchment paper.
3. In a bowl, mix the ricotta with the granulated sugar, grated lemon zest, egg, and a pinch of cinnamon until you have a homogeneous mixture.
4. Spread the ricotta mixture over the puff pastry, leaving a free edge of about 2 cm along the sides.
5. Peel the apples, remove the core, and slice them thinly. Arrange the apple slices in a neat and overlapping manner over the ricotta mixture.
6. If you wish, sprinkle a bit of granulated sugar and an additional pinch of cinnamon over the apples.
7. Fold the edges of the puff pastry inward to close the tart and contain the filling.
8. Bake the tart for about 30-35 minutes, until the puff pastry is golden and crisp.
9. Allow to cool a little before sprinkling with powdered sugar, if desired.

You can serve this tart warm or at room temperature, perhaps accompanied by a scoop of vanilla ice cream or a squirt of whipped cream.

Curiosity

The combination of apples and ricotta is typical in some Italian regions, where you often find homemade desserts that exploit the natural sweetness of the apples and the creamy texture of the ricotta. This dessert can be considered a sort of hybrid between a tart and an apple pie, perfect to conclude a meal or for a rich snack.