Ricotta Jam Tart

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Rated 2.8/5 stars (26 votes cast)


plates Serves 6



Generally after a complete meal, Italians prefer fresh fruit. When they do partake of a dessert however, it is often a small sliver of a nutty, or rich tart such as this ricotta tart with a layer of blueberry jam. Use any variety or flavor of jam you prefer.

Ingredients


Pastry
  • 1 3/4 Cups All-Purpose Flour
  • 1/4 Cups Sugar
  • 1/2 Teaspoon Baking Powder
  • 1/2 Cup Chilled, Sweet Butter
  • 1 Whole Egg And One Additional Egg Yolk
Filling
  • 2 cups Whole Milk Ricotta Cheese
  • 3 Eggs
  • 1/3 cup Sugar
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Fruit Jam (I Prefer Blueberry)
  • 1 (10-11 Inch) Tart Pan With Removable Bottom
  • Powdered Sugar

Timing

Preparation time
25 minutes

Waiting time
85 minutes

Total time
110 minutes

Preparation

Prepare the crust first, by first mixing the sugar, flour and baking powder. Cut the butter into this mixture until it resembles small peas. Whisk together your egg and egg yolk, and add this to the dry ingredients. Combine just until the dough comes together. Do not over mix. If the mixture seems a bit dry, add a tablespoon or so of ice water. Wrap this dough in plastic wrap and refrigerate for at least 30 minutes, no longer than 2 hours.

Preheat the oven to 375 degrees F. Roll the dough on a lightly floured surface into a 10-11 inch round, depending the size of your chosen pan. Transfer the dough carefully to the pan and trim.

To prepare the filling, mix together the ricotta, sugar, eggs and vanilla until well blended. Spread the jam across the bottom of your pie pan, and pour the ricotta mixture overtop. Bake for about 55 minutes or until golden. Remove from the heat and cool. When cool, remove from the pan rim, sprinkle with powdered sugar and serve.