strawberry and ricotta tart
crostata di fragole e ricotta
TOTAL TIME: 1 hour, 30 minutes
MAKES: 8 servings
- 1 cup unbleached all-purpose flour plus more for dusting
- 3 tablespoons sugar
- Pinch fine sea salt
- 1 stick ( 1/2 cup) unsalted butter, cold, cut into small pieces, plus more for greasing pans
- 1 1/4 cups fresh whole-milk ricotta cheese
- 4 large egg yolks
- 1/2 cup sugar
- 1/2 teaspoon orange flower water
- Finely grated zest of 1 lemon
- 3/4 pound strawberries, sliced
- Confectioners sugar for dusting
- SPECIAL EQUIPMENT: a (9 1/2-inch) tart pan with removable bottom
FOR CRUST: In a large bowl, whisk together flour, sugar and salt. Add butter and rub mixture between fingers until it resembles coarse meal. Make a well in center, add 2 tablespoons water and mix together to form a dough. Knead dough 3 to 4 times, flatten into a disc, wrap in plastic and chill at least 1 hour or overnight.
Butter a 9 1/2-inch tart pan. On a lightly floured work surface, roll out dough to a 12-inch round. Fit dough into tart pan, pressing into edges; chill until firm, about 30 minutes.
Meanwhile, heat oven to 400º with rack in middle. Line tart pan with parchment paper, leaving at least 1-inch overhang. Fill with pie weights or dried beans. Bake until edges are pale golden, about 10 minutes. Remove parchment and weights; continue to bake until bottom of crust is pale golden and edges are beginning to brown, about 5 minutes more. Cool shell completely on wire rack.
FOR FILLING: Reduce oven temperature to 350º. In a large bowl, whisk cheese until smooth. Add egg yolks, sugar, orange flower water and lemon zest; whisk together to combine.
Spread filling into cooled tart shell; bake, rotating once halfway through, until just set in center and a cake tester inserted in center of tart comes out clean, about 35 minutes. Transfer pan to a wire rack and let cool completely.
Arrange strawberries in concentric circles atop tart; dust edge of crust with confectioners sugar. Remove tart from pan.
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