A fragrant and melting rustic tart! Here is your detailed recipe:
Ingredients (for a 20 cm pan):
For the soft shortcrust pastry:
250 g of 00 flour 🌾
60 g of soft butter 🧈
80 g of granulated sugar 🍬
2 whole eggs 🥚
100 ml of milk 🥛
10 g of baking powder 🎂
Grated zest of a lemon 🍋
1 pinch of salt 🧂
For the filling:
250 g of ricotta 🧀
60 g of sugar 🍬
1 whole egg 🥚
Peach jam to taste 🍑
1 large peach (or 2 small ones) 🍑
Amaretti (to taste) 🍪
Slivered almonds (for decoration)
Method:
Prepare the dough:
Mix the soft butter and sugar until you get a soft cream. Add the eggs and lemon zest.
Incorporate the milk and, little by little, the sifted flour with the yeast. Add a pinch of salt and knead quickly until you get a smooth mixture.
Roll out the dough:
Pour a little more than half of the dough into a buttered and floured pan. Level with the back of a spoon.
Spread a little peach jam on top.
Prepare the filling:
In a bowl, mix the ricotta with the sugar and egg. Pour the mixture on the jam.
Arrange the peach slices in a radial pattern and crumble a few amaretti on top.
Complete the tart:
Cover with the rest of the soft shortcrust pastry, leaving the peach slices visible. Decorate with flaked almonds.
Bake in the oven:
Bake in a static oven at 170°C for about 30 minutes, or until the surface is golden.
Let it cool completely and, before serving, sprinkle with icing sugar.
This tart is perfect for any occasion and its flavor will win you over!
