Page 1

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

Crostata di Ricotta e Marmellata di Mirtilli - A Traditional Italian Recipe from our Blog  

Recipe from the "Good Tastes of Tuscany" blog. Sign up to our newsletter to read more Italian recipes!

Read more
Read more
Similar to
Popular now
Just for you