Apple and Walnut Ricotta Tart
Taste with me this autumn-flavored Italian tart
Autumn is my favorite season. I like the rain, the low clouds, the nostalgic atmosphere and of course the foliage. I also like that I can finally bake without making a sauna, considering that most of the foods I love are baked. Like this Tart Ricotta Apple and Nuts (and cinnamon).
This Apple and Walnut Ricotta Tart has just the right flavor and consistency to be enjoyed in autumn. In the summer it is too heavy (we tried, trust me) and in the winter too cool. I like it almost as much as my Malga Roll.
The combination of ricotta, apples, and walnuts makes it a perfect dessert for breakfast. We enjoy it even before hiking mountains and usually, by eating a generous slice, it gives us a good boost to tackle the trails.
Furthermore, cinnamon puts the staple on this recipe. In our house, usually, Stefano prepares it and for me, it is a real cuddle to start the day.
Ingredients for the apple and walnut ricotta tart
For the pastry:
- 300 g of flour
- 90 g of powdered sugar
- 140 g of butter at room temperature
- 3 g of baking powder
- 1 egg
- Lemon peel
For the stuffing:
- 250 g of ricotta
- 70 g of sugar
- 1 egg
- Lemon peel
- 2 cubed apples
Let’s start with the pastry. Mix flour, powdered sugar, butter into chunks and start kneading. Once you have a sandy mixture, add the egg, lemon zest, and, if needed, a little milk. I am a lover of cinnamon so I also add some to the dough.
Form a homogeneous loaf and let it rest in the fridge, wrapped in cling film, for at least an hour.
Meanwhile, prepare the filling. Work the ricotta with sugar, cinnamon, lemon zest, and egg until you get a homogeneous cream. Again, to give an even more autumnal flavor to the tart, you can add some other spice such as clove powder or nutmeg. The quantity depends on your personal taste.
Roll out ¾ of the shortcrust pastry on a shelf until it covers a 22-24 cm mold. Add the filling and decorate with the classic strips. Bake at 180 °, convection oven, for 35/40 minutes.