Monday, January 12, 2009

Crostata di ricotta e marmellata (ricotta and jam tart)

Crostata di ricotta e marmellata (ricotta & jam tart)
The creamy ricotta and sticky jam in this pretty tart take your tastebuds to Italy.
Preparation Time 50 - 100 minutes
Cooking Time 60 minutes

Ingredients (serves 12)
* 415g (2 3/4 cup) plain flour
* 100g (1/2 cup) caster sugar
* 1 tbs finely grated lemon rind
* 1 1/2 tsp baking powder
* Pinch of salt
* 180g chilled butter, chopped
* 1 egg
* 1 egg yolk
* 1/2 tsp vanilla extract
* 320g (1 cup) blackberry jam
* Pure icing sugar, to dust
* 480g (2 cups) fresh ricotta
* 70g (1/3 cup) caster sugar
* 1/2 tsp vanilla extract
* 3 eggs

1. Combine the flour, sugar, lemon rind, baking powder and salt in a large bowl. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs.
2. Whisk together the egg, egg yolk and vanilla in a bowl. Add to the flour mixture and use a round-bladed knife in a cutting motion to mix until combined. Bring the dough together in the bowl and shape into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
3. Meanwhile, to make the filling, place the ricotta in the bowl of a food processor and process until smooth. Transfer to a large bowl. Use a wooden spoon to beat in the sugar and vanilla until combined. Use a balloon whisk to whisk in the eggs, 1 at a time, until combined.
4. Preheat oven to 180°C. Position an oven rack in the lowest shelf of the oven. Roll out two-thirds of the pastry on a lightly floured surface to a 5mm-thick disc. Line a 3.5cm-deep, 22cm (base measurement) fluted tart tin, with removable base, with pastry and trim excess, leaving a 1cm-wide edge. Fold the edge inside the tin and press to seal.
5. Heat the jam in a small saucepan over medium heat for 1-2 minutes or until melted. Set aside for 3 minutes to cool slightly. Pour the filling into the pastry case. Spoon the jam evenly over the surface.
6. Roll out the remaining pastry on a lightly floured surface to a 5mm-thick disc. Use a ravioli wheel to cut the dough into ten 1.5cm-wide strips. Arrange half the strips, at 2cm intervals, across the top of the tart. Repeat, crossways, with remaining strips. Press the edges to seal and trim any excess.
7. Place the tart on a baking tray. Bake on the lowest shelf for 55 minutes or until golden. Set aside for 15 minutes to cool in the tin before transferring to a wire rack to cool completely. Dust with icing sugar. Cut into wedges and serve.

Australian Good Taste - June 2007, Page 116
Recipe by Gemma Purcell


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