Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 8 | 65 minuti |
Ingredients
| 300 g | flour |
| 230 g | butter |
| 90 g | sugar |
| 2 | yolks |
| 500 g | fresh ricotta cheese Sterilgarda |
| 3 | honey |
| 50 g | cane sugar |
| lemon zest | |
| 1 to taste | ground cinnamon |
Preparation
- Put 180g of butter and sugar in a bowl and stir with a spoon so that they mix perfectly. Add the egg yolk and let it absorb into the butter and sugar.
- Add the flour little by little, stirring first with a spoon and then kneading with your hands until you get a smooth mixture. Leave the shortcrust pastry to rest in the fridge.
- Place the Ricotta Sterilgarda, the brown sugar, the second egg yolk and the grated zest of an untreated lemon in a bowl and mix with a spoon.
- Peel the apples, remove the core and cut them into cubes.
- Place 50g of butter in a pan and melt it, then add the apples and cook for about 5 minutes.
- Add the apples to the ricotta mixture, add a pinch of cinnamon and mix.
- Remove the shortcrust pastry from the fridge, work it quickly with your hands, place it between two sheets of baking paper and roll it out with a rolling pin until it is about 1 centimetre thick.
- Roll out the shortcrust pastry in a well-buttered tart pan and prick it so that it doesn't swell during cooking.
- Place the filling on the shortcrust pastry base and level the surface.
- Bake the ricotta and apple tart in a preheated oven at 180° for 40 minutes.
Finely crush the dry biscuits and mix them with the melted butter. Press the mixture into the bottom of a springform pan, level with a spoon and place ...
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