Ricotta and apple tart

Ingredients

• 450 g00 flour
• 300 gbutter
• 150 gsugar
• 5egg yolks
• to tasteflavouring, such as vanilla or the grated zest of an unwaxed lemon
• a pinchsalt
• 500 gfresh sheep’s milk ricotta
• 220 gsugar
• 1whole egg
• 2egg yolks
• 4 tablespoonsraisins
• 50 gblanched, toasted almonds
• 100 gdark chocolate
• 1lemon, zest and juice
• ½ small glasslimoncello
• 3apples
• 1beaten egg
• to tasteground cinnamon

Instructions

1. 1

   Rub in butter

   Tip the flour onto a work surface and make a well in the centre. Add the butter and 150 g sugar, then quickly rub and pinch them into the flour until the mixture resembles sand, without adding liquid.

2. 2

   Add flavouring

   Mix in the salt and your chosen flavouring until combined.

3. 3

   Make the pastry

   Add the five egg yolks and knead briefly, just until you have a soft, even dough.

4. 4

   Chill the dough

   Shape the pastry into a ball, wrap it in cling film and refrigerate, covered, for at least 30–40 minutes.

5. 5

   Prepare filling

   Grate the apples and soften the raisins in the limoncello. Press the ricotta through a sieve into a bowl.

6. 6

   Mix the filling

   Add the sugar, one whole egg and two yolks, the raisins with their soaking liquor, chopped almonds, finely chopped dark chocolate, grated apples and grated lemon zest. Mix thoroughly.

7. 7

   Line the tin

   Roll out the pastry and use it to line a greased or baking-paper-lined 26 cm tart tin.

8. 8

   Fill and decorate

   Spread the ricotta mixture evenly over the pastry base. Shape the leftover pastry into a braid around the edge and brush it with the beaten egg.

9. 9

   Bake the tart

   Bake in a preheated oven at 180°C for about 25–30 minutes, or until the tart is golden.

10. 10

    Cool and serve

    When baked, dust the tart with ground cinnamon. Leave it to cool before serving.

What is ricotta and apple tart?

This Italian-style tart brings together a shortcrust pastry shell and a sweet ricotta filling enriched with fruit, nuts and chocolate. Ricotta-filled pastries are common across Italian baking, while this version gives the filling a fragrant lift with apple, lemon and limoncello.

The contrast is what makes it work: the pastry is rich and crumbly, while the grated apple keeps the centre tender and the chocolate and almonds add little bites of texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 975 calories, 17g protein, 100g carbs, 59g fat.

The flour, apples, sugar and raisins provide most of the carbohydrates, while butter, ricotta, egg yolks, almonds and chocolate contribute much of the fat. Ricotta, eggs and almonds also supply protein. Serve a slice with fresh fruit, or alongside a lighter meal, to balance the richness of the pastry and filling.

The pastry’s sandy texture

Butter and sugar: Rub these into the flour before adding the egg yolks, as directed, until the mixture looks sandy. Working quickly helps keep the pastry tender rather than developing it into a firm, elastic dough.

Chilling: Give the wrapped dough at least 30–40 minutes in the fridge. This firms it up for rolling and helps it hold its shape when lined in the tin.

Building a balanced filling

Ricotta: Sieving the cheese breaks up lumps and gives the filling a smoother base. Sheep’s milk ricotta has a distinctive flavour that suits the lemon and limoncello.

Add-ins: Chop the chocolate and almonds so they are spread through the filling rather than clumping in one place. Soaking the raisins in limoncello lets them soften before they go into the mixture.

Getting the filling ready

Apples: Grate them for a fine texture that blends easily into the ricotta. If they release a lot of juice, avoid tipping excess liquid into the bowl so the filling does not become overly wet.

Mixing: Stir until the ingredients are distributed throughout, but stop once the mixture is combined. The grated apple and chopped additions should remain noticeable in the finished slice.

Shaping the tart

Pastry base: Line the 26 cm tin evenly, taking the pastry up the sides to contain the filling. Spread the ricotta mixture level with a spatula so it bakes at a consistent depth.

Braid: Use the pastry scraps to make a border and brush it with beaten egg. The egg wash helps the edge take on a golden colour as it bakes.

When it is baked

Colour: The recipe gives a guide of 25–30 minutes at 180°C; look for a golden surface and edge. Ovens vary, so begin checking towards the shorter end of the time range.

Cooling: Let the tart cool before cutting. The filling will be easier to portion once it has had time to settle, and the cinnamon goes on after baking.

Serving the tart

Serve it cooled, in slices, as a dessert or alongside coffee. Its ricotta, chocolate and fruit filling is substantial, so small slices can be satisfying.

For a fresh contrast, add fruit on the side. The tart is also enjoyable on its own, with the lemon and limoncello already bringing fragrant notes to the filling.

Recipe notes & tips

• Keep the pastry handling brief so it stays tender.
• Chill the dough for the full 30–40 minutes before rolling.
• Grate the apples shortly before mixing them into the filling.
• Chop the almonds and chocolate into small pieces for an even distribution.
• Use the beaten egg sparingly on the pastry braid so it coats the surface without pooling.
• Allow the tart to cool before slicing to help the filling hold together.

Variations

• Vanilla flavouring: Use vanilla in the pastry instead of lemon zest.
• Lemon pastry: Choose grated unwaxed lemon zest as the pastry flavouring.
• Nut swap: Replace the almonds with another toasted nut, chopped finely.
• Chocolate pieces: Chop the dark chocolate a little more coarsely for more distinct pieces in each slice.
• Cinnamon finish: Dust each portion with cinnamon just before serving for a more pronounced aroma.

Common mistakes to avoid

• Overworking the pastry: Knead only until it comes together so it stays tender.
• Skipping the chill: Refrigerate the wrapped dough for at least 30–40 minutes so it is easier to roll.
• Lumpy ricotta: Press it through a sieve before mixing for a smoother filling.
• Watery filling: Avoid adding excess apple liquid if the grated apples release a lot.
• Uneven filling: Spread the ricotta mixture level in the tin so it bakes evenly.
• Cutting while hot: Let the tart cool before slicing so the filling can settle.

How to store

Once cool, cover the tart and refrigerate it for up to 3 days. Bring slices closer to room temperature before serving, or warm them gently in a low oven.

Frequently asked questions