Serves: 8
Total Calories: 452
1 Prepare the pastry, if necessary. Let the dough soften briefly at room temperature. Place the dough between two sheets of plastic wrap and roll it out to form a 12-inch circle, about 1/8-inch thick.
2 When the dough is ready, remove the top sheet of plastic wrap. Using the remaining sheet to lift the dough, center the dough in a 9- to 10-inch tart pan, with the plastic-covered side up. Peel off the plastic wrap. Gently press the dough into the base of the pan and along the sides. Roll the rolling pin over the top of the pan and trim off the overhanging dough. Gently press the dough against the sides of the pan to create a rim higher than the edge of the pan. Refrigerate the pastry shell 30 minutes.
3 Place an oven rack in the lowest third of the oven. Preheat the oven to 350°F.
4 Prepare the filling: In a large bowl, whisk together the ricotta, eggs, sugar, and vanilla until well blended.
5 Spread the jam in the prepared tart shell. Pour the ricotta mixture over the jam and spread it evenly.
6 Bake 55 to 60 minutes or until puffed and golden.
7 Let the tart cool in the pan on a wire rack 10 minutes. Remove the pan rim and let the tart cool completely. Serve at room temperature or refrigerate about 1 hour and serve slightly chilled. Store covered with an inverted bowl in the refrigerator up to 24 hours.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Ricotta Jam Tart recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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