Crostata with ricotta and apricot jam

Putting your hands in the dough is always a good way to detach your mind, lighten your thoughts, take time and dedicate yourself with love to the realization of a dessert that will make the whole family happy.

The tart is a great classic, which often brings to mind memories of one's childhood, such as snacks shared with friends. The result was excellent: the pastry remains crumbly and light while the filling is creamy and sweet at the right point. I also used ricotta in the filling to give creaminess and dampen the sweetness of the jam. This type of dessert can be proposed occasionally to children for an alternative snack a little more delicious, but still healthy and nutritious.

Tart with apricot jam and ricotta, a fabulous recipe, delicious and perfect for any occasion, ideal for breakfast and snack for the whole family! A crumbly short crust pastry shell contains a fragrant and creamy filling, apricot jam and ricotta cream, to prepare this dessert is very simple and you can use the pastry you prefer, I used my beloved PERFECT SHORTCRUST PASTRY that does not deform in cooking and is crumbly and delicious, but you can also use the SHORTCRUST PASTRY WITH CREAM or the SHORTCRUST PASTRY WITH WATER for a light tart or even if you are intolerant to gluten the SHORTCRUST PASTRY WITH RICE FLOUR and the tart with ricotta and apricots will always be delicious! And of course you can replace apricot jam with your favorite other jam, in short, a versatile and simple sweet recipe!

Let's see how to make the tart with apricot jam and ricotta!

And if you try it, let me know!

INGREDIENTS

For the pastry for pies

1 egg

350 g flour

200 g butter (very cold)

120 g icing sugar

aroma to taste (lemon, vanilla etc.)

For the filling

250 g apricot jam

250 g ricotta cheese

50 g icing sugar

lemon zest

PREPARATION

To prepare the tart with apricot jam and ricotta first make the perfect pastry for pies. Cut the butter into pieces and put it in a bowl together with the icing sugar, knead it with a wooden spoon until it becomes creamy. Add the egg, the aroma you have chosen and mix again, add the flour and knead until you get a smooth and soft dough. Wrap the pastry in plastic wrap and let it rest in the refrigerator for 1 hour before using it. In a bowl put the ricotta, icing sugar and grated lemon zest. Stir with a spoon to make it creamy. Take the pastry and with a rolling pin roll out a circle of the thickness larger than the mold you will use, (remember to leave a piece of pastry for the strips). Put the pastry circle in the greased and floured cake tin, compact the bottom and raise the edges to contain the filling. Pour half of the apricot jam into it, level and also add the ricotta cream, level again with a spoon and put the jam again. Finish the ricotta and apricot tart with strips and bake it in a static oven at 180 C degrees for about 35 minutes. Remove from the oven, let cool to room temperature and then transfer the TART WITH APRICOT JAM AND RICOTTA in the refrigerator for a few hours before enjoying it.

TIPS

You can replace apricot jam with your favorite jam. You can use mascarpone instead of ricotta. You can flavor the ricotta cream with orange, cinnamon and rum.

PRESERVATION

The Tart with apricot jam and ricotta can be kept in the refrigerator for 3 days well covered with plastic wrap.