Grostata di ricotta e marmellata di mirtilli recipe
Learn how to cook delicious Italian food on an Italian cooking holiday.
Grostata di ricotta e marmellata di mirtilli
Ricotta and blueberry jam tart
For the pastry: see a short crust recipe below
• 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 for 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. Chill or freeze the pastry base for at least 30 minutes prior to baking. It can be baked whilst frozen. Once chilled, line the pastry with foil and cover it with dried beans or rice. Bake at 200 C for 10 minutes, and then remove the foil and beans/rice before baking the pastry base for a further 5 minutes. Spread the jam onto the base then add the ricotta. Brush the edges with a beaten egg then put the lid on and secure it. 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.
Short crust pastry
This is the base for dried fruit tarts, jam tarts, cream tarts and biscuits.
• 250 g flour
• 125 g sugar
• 125 g butter
• 2 eggs
• 1 pinch of salt
Unite the flour with the sugar and create a small mountain of flour with a dip in the centre. But the butter into small pieces and places it in the centre, along with the egg and the salt. Mix quickly, blending all the ingredients, and form a ball. Cover with cling wrap and place in fridge for 1 hour.
The trick to this pastry is that it should not be worked too much with the hands otherwise it will not stay together, it will break! To blend the ingredients it is advisable to use a spatula as the warm hands interfere with the end result and the pastry will become hard. Once you have worked out the pastry it must rest in the fridge for 1 hour.