Apricot jam & ricotta crostata Recipe
This rustic jam tart will become one of your go-to comfort foods.
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Cooking tools:
- Tart pan
- Rolling pin
- Pastry cutter
- Mixing bowl
- Oven
- Refrigerator
- Pastry brush
- Whisk
- Spoon
- Chef's knife
- Plastic wrap
- Measuring spoon
Ingredients
- Sweet shortcrust pastry
- 250g tipo ‘00’ or plain flour, plus extra for dusting
- Pinch of sea salt
- 125g cold unsalted butter, cubed
- 1 egg, lightly whisked, plus 1 egg for egg wash
- 100g pure icing sugar, sifted
- Zest of a lemon
- 350g firm fresh ricotta
- 450g apricot jam
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