Crostata di Ricotta e Marmellata di Mirtilli Ricotta and Blueberry Jam Tart Ingredients (serves 8-12) • 2 quantities short crust pastry • 500 g cow's milk ricotta • 250 g blueberry jam • 60 g icing sugar • 2 pinches cinnamon powder • 1 egg to seal the tart
Mix the ricotta, icing sugar and cinnamon. Roll the pastry to a thickness of about 3 mm and cut out 2 disks, one bigger than the other. Put the smaller one into the fridge. Line a 26 cm diameter tart tin with the bigger disk. Poke a few holes on the bottom of the tart and bake it in a 180 °C oven for about 8 minutes. Spread the jam onto the base then add the ricotta. Brush the edges with a beaten egg then form a pastry lid and secure it around the edges. Cook in a 200 °C oven for about 12 minutes until the pastry is golden. Let it cool, remove from the mould and serve with a dusting of icing sugar.
Difficulty