This Strawberry Ricotta Tart has a simple shortbread crust, a lightly sweetened filling, and a gorgeous strawberry topping. It’s the perfect summer dessert…and you don’t have to tell anyone how easy it is to make!
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Aaaaaand we’re back! Cue the parade, balloons, and brass band, because in spite of our newborn baby girl (who is wonderful but time-intensive), we have managed to throw together a semblance of a blog post for y’all. I feel kinda like a functioning adult again.
I’m pretty sure this Strawberry Ricotta Tart is the perfect recipe for staging a comeback. I made it pre-baby, and the only real reason I had for baking it was, well, PRETTY! I had seen it on the cover of Fine Cooking a couple years ago, and I never got the image out of my head. I mean, those beautiful strawberries! The glistening glaze! I kept intending to make it, but somehow there are always more desserts on my list than there is time on my hands. Well, I finally got to it, and in spite of the years of build up I was not disappointed. This tart is not only beautiful, but it’s also easy and absolutely delicious.
The crust is a simple shortbread, no rolling or chilling required. On top of the crust, you spread a quick mixture of ricotta, sugar, and orange zest. In fact, arranging the strawberries is the most difficult part of the dessert – and it’s really not hard at all. You start by placing one whole strawberry in the middle of the ricotta layer. Then, you place strawberry halves in a circle around the center strawberry, leaning them against inward to make a lovely pattern of rings. On top, a two-ingredient glaze adds the final, shiny touch.
Overall, this Strawberry Ricotta Tart is the kind of recipe you can throw together without any trouble, and you’ll still end up impressing anyone who sees it. (Even more so if they eat it!)
I’m not promising you can make it with a newborn in the house…but honestly you’d have a pretty good shot.
- 1 cup unbleached all-purpose flour
- 8 Tbs. unsalted butter, cold
- ¼ cup plus 1-1/2 Tbs. granulated sugar
- ½ tsp. kosher salt
- 8 oz. (1 cup) whole-milk ricotta (pour off any liquid from the top)
- 1 tsp. orange zest, finely grated
- 1-1/4 lb. medium strawberries, hulled and halved lengthwise, plus 1 whole strawberry
- 3 Tbs. jelly, flavor of your choosing (we recommend strawberry, apricot, or red currant)
- 1 Tbs. orange liqueur, such as Grand Marnier, or water
- Preheat oven to 350. Spray a 9-inch tart pan (preferably one with a removable bottom) with nonstick cooking spray.
- Cut the butter into small pieces. Place flour, butter, ¼ cup sugar, and salt in the bowl of a food processor. Process until the texture looks like coarse meal.
- Move the dough to the tart pan and press it into the bottom and up the sides. Wearing latex gloves can help prevent the dough from sticking to your fingers, or you can cover the dough with plastic wrap and use something flat, like a glass, to press it out.
- Bake the tart on top of a baking sheet until it is golden brown. Cooking time will depend on your oven - check it at 10 minutes, but it may take more like 15-18 minutes. Cool the crust completely.
- Whisk together the ricotta, 1 and ½ tablespoons sugar, and orange zest until well-combined. Spread it over the crust.
- Arrange the strawberries over the ricotta, starting by placing the whole strawberry in the center, stem-side down. Place strawberry halves in rings around the whole strawberry, leaning them towards the center.
- In a small pot or skillet, combine the jelly and liqueur or water. Bring to a simmer and cook for about a minute, stirring constantly. Remove the pan from the heat and allow the mixture to cool just slightly.
- Using a basting brush, spread the jelly glaze evenly over the strawberries.
- Refrigerate the tart, uncovered, for about an hour before serving.
- The tart is best served within a few hours of making it. After that, the strawberries start to release their juice, and the tart will become a bit soft and much less pretty - although it's still perfectly edible for a couple days.