Ricotta & Jam Almond Tart (Crostata) from Naturally Vegetarian
  • /2 cup / 2.8 oz / 80 g whole wheat flour (see note)
  • ½ cup + 1 tablespoon / 2.8 oz / 80 g rice flour
  • ½ cup + 3 tbsp / 2.5 oz / 70 g almond flour,
  • 3 tbsp / 1 oz / 30 g potato starch
  • ½ cup / 3.5 oz / 100 g whole dark brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 40 g cold unsalted butter
  • 1 large eggs
  • 1 teaspoon vanilla extract
  • Zest from 1 small lemon
  • Almond or regular milk, if needed
  • 1 ½ cup / 10.5 oz / 300 g fresh ricotta cheese
  • 4 tablespoons whole dark brown sugar or honey
  • 1 large egg, separated
  • 1 teaspoon vanilla extract
  • 1 ½ cup cherry jam, strawberry jam or any other jam you love
  1. Combine all the ingredients for the crust except the milk in a food processor and process until the dough comes together. (You can also make the dough in a bowl and just knead with your hands.) Scrape it out and knead it briefly to incorporate any flour that may not have been combined. If the dough is crumbly, add milk by the teaspoons until it comes together. The dough should feel wet, but not really sticky. Let it rest for at least 30 minutes, or prepare it the night before and refrigerate.
  2. When ready, press the dough evenly into a 10 inch tart pan, and set aside in the fridge while you prepare the filling.
  1. Combine the egg yolk, sugar or honey and vanilla in a bowl, and beat in a stand mixer or with a handheld mixer for at least 5 minutes, until the mixture is foamy and has tripled in size. Add half the ricotta and beat. Add the other half once the first half is creamy and smooth.
  2. In another clean, dry bowl, beat the egg white until stiff. Mix ⅓ of the egg whites into the ricotta mixture and, once fully incorporated, gently fold in the rest.
  3. Preheat the oven to 350 F˚ / 180 C˚.
  4. Take the crust out of the fridge and spread ½ the cup of jam on the bottom. Spread the ricotta mixture on top, then dollop on the rest of the jam and ‘marble’ it with the spoon or spatula you are using. Sprinkle with almond slivers and bake until the ricotta is set and the crust is golden, 35 to 45 minutes depending on your oven.
  5. When the crostata is ready, the crust will feel soft to the touch and it might seem undercooked, but if it has browned on top it is done- if you leave it in the oven too long, it might turn a little tough. Test it with a toothpick and, if the toothpick comes out dry, it is ready. Turn off the oven and let it set for 5 more minutes before removing.
  6. Wait for it to cool before unmolding and slicing, as crostata is very crumbly when hot.
Recipe by Hortus Natural Cooking by Valentina Solfrini at http://hortuscuisine.com/blog/2017/12/01/almond-crostata-tart-ricotta-jam-filling-naturally-vegetarian/