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Desserts
Ricotta and Strawberry Jam Tart
A spring dessert with a crumbly shortcrust base, a vanilla-scented ricotta filling and strawberry jam.
Method
- Make the soft shortcrust pastry following the basic recipe and let it rest in the fridge for at least 30 minutes. This step is essential: it makes the pastry far easier to roll out.
- In a bowl, beat the ricotta with the icing sugar and the egg using a hand whisk. Mix until you have a smooth, even cream with no lumps.
- Roll out 2/3 of the pastry between two sheets of baking paper to a thickness of about 5 mm. If the dough feels too soft, dust it lightly with flour.
- Peel off the top sheet of baking paper and set the buttered and floured tin on top of the pastry. Turn the whole thing over gently to drop the pastry into the tin.
- Trim the excess at the edges with a knife and press gently round the rim with your index finger for an even border. Prick the base with a fork so it doesn't puff up as it bakes.
- Use the leftover pastry for the decorative strips. Roll it out between two sheets of baking paper to 3 mm thick and cut 8 strips 2 cm wide. Put them in the freezer for 10 minutes so they are easier to handle.
- Pour the ricotta cream into the tin and level it well with a spatula. Spoon the strawberry jam over the surface without stirring it in, so the ricotta doesn't rise through.
- Lay the pastry strips over the tart: start with 4 strips running one way, parallel and evenly spaced. Turn the tart 45° and add the other 4 strips, creating a diamond pattern.
- Seal the ends of the strips along the rim, pressing lightly with your fingers to fix them in place. This stops them coming loose as the tart bakes.
- Bake in a conventional oven preheated to 180°C (350°F) for 45 minutes. Cover the surface with a sheet of foil for the last 10 minutes so it doesn't scorch.
- Take the tart out and let it cool completely in the tin for at least 2 hours. This step is essential to stop it breaking when you turn it out.
- Turn the tart out gently onto a plate, then flip it straight back onto the serving plate. Cut into slices and enjoy.
Minnelea products for this recipe
The preserves used in this recipe.
• For perfect ricotta, drain it well of its whey by leaving it in a fine-mesh sieve for 1-2 hours.
• If the pastry puffs up while baking, lower the temperature to 170°C and move the tart to a low shelf.
• For neat decorative strips, freeze the pastry strips for 10 minutes before laying them on the tart.
A Minnelea take on Mediterranean tradition, built around our Extra Strawberry Jam – Artisan, Preservative-Free. We work at low temperature, with real Cilento fruit and a short ingredient list: our recipes exist to show what the farm makes, not to copy anyone else's cooking.
• If the pastry puffs up while baking, lower the temperature to 170°C and move the tart to a low shelf.
• For neat decorative strips, freeze the pastry strips for 10 minutes before laying them on the tart.
A Minnelea take on Mediterranean tradition, built around our Extra Strawberry Jam – Artisan, Preservative-Free. We work at low temperature, with real Cilento fruit and a short ingredient list: our recipes exist to show what the farm makes, not to copy anyone else's cooking.