Tart with ricotta and jam

The tart with ricotta and jam is a classic dessert of Italian pastry, combining the sweetness of the jam with the creaminess of the ricotta. Here is the recipe for preparing a delicious tart with ricotta and jam:

Ingredients

• 300 g of all-purpose flour
• 150 g of sugar
• 150 g of cold butter, cubed
• 1 whole egg
• 1 egg yolk
• 1 lemon (grated zest)
• 1 pinch of salt

For the filling:

• 500 g of ricotta
• 100 g of sugar
• 2 eggs
• 1 packet of vanilla sugar or vanilla extract
• Jam of your choice (about 200-300 g)

Preparation

1. Start by preparing the shortcrust pastry: in a bowl, mix the flour with the sugar and a pinch of salt. Add the cold, cubed butter and start to work with the tips of your fingers to obtain a sandy mixture.
2. Add the whole egg, the yolk, and the grated zest of a lemon. Quickly knead until you have a uniform dough, form a ball, wrap it with cling film, and leave it to rest in the refrigerator for at least 30 minutes.
3. In the meantime, prepare the ricotta filling: in a large bowl, mix the ricotta with the sugar, the eggs, and the vanilla sugar (or vanilla extract) until you obtain a creamy and homogeneous mixture.
4. Take the shortcrust pastry out of the refrigerator and roll out two-thirds of it on a floured surface, creating a disc that will serve to line the bottom and sides of a tart pan (usually 24-26 cm in diameter).
5. Pour a thin layer of jam on the pastry base in the pan, then pour over the ricotta mixture, leveling it.
6. Roll out the remaining pastry and cut out strips or shapes as you wish to decorate the top of the tart.
7. Bake in a preheated oven at 180 °C for about 30-35 minutes, or until the pastry is golden and the ricotta is well cooked.
8. Let it cool completely before cutting and serving.

Curiosity

The tart is a versatile dessert and adaptable to many variations: you can experiment with different types of jam or add chocolate, candied fruit, or hazelnut grains to the ricotta filling for an extra touch of taste.