INGREDIENTS (makes a 20 X 4 cm round cake tin)
For the pastry:
215 gr flour 00
110 gr cold butter, diced
3 egg yolks
85 gr icing sugar
For the filling:
250 gr ricotta
30 gr icing sugar
300 gr amarene jam
METHOD
Place in a bowl the flour and the cold butter.
With your fingertips, pinch the butter and the flour together until mixed combined.
Add the icing sugar and mix until evenly combined.
Place the egg yolks into the mixture and start to knead until a smooth dough has formed.
Wrap it in a clean wrap and let it rest for 45-60 minutes in the fridge.
While the dough is resting, in a bowl, add the ricotta and 30 gr of icing sugar.
By using a whisk, combine the 2 ingredients until the sugar is fully incorporated and a smooth mixture is formed.
Set aside.
Preheat the oven to 160ºC (fan-forced).
Place the rested dough between 2 sheets of baking paper and, with a rolling pin, roll out the dough to 3-4 millimetres thick.
Lightly grease the tart tray evenly with butter or spray oil (this will prevent the tart from sticking to the tray), and place the pastry sheet into the tart mould.
Cut the excess and keep them aside.
Puncture the tart base with a fork.
Pour the ricotta mixture and spread it evenly to cover the tart base.
Add the jam and spread it to cover the ricotta layer.
With the excess dough, you can roll it out again (with the same thickness as the tart base) and cut 1 cm wide ribbons.
Place them on top of the tart first on one way and then on the other to form a rhombus pattern.
Cook for 40 minutes or until the pastry is golden.
Once cooked, let it cool off and serve.
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