Apple and Ricotta Puff Pastry Tart
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 40 min
- Serving: 8
- Cost: Low
PRESENTATION
Apple and Ricotta Puff Pastry Tart skips the homemade dough entirely — store-bought puff pastry forms a golden, flaky shell around a soft, creamy ricotta filling layered with sweet apples. The apple-ricotta pairing is simple but quietly impressive: the fruit's natural sweetness balances the mild freshness of the ricotta, and the pastry pulls it all together with a fragrant, crisp finish. It covers the same ground as a classic apple cake — the same comfort and warmth — without any of the mixing and resting a traditional torta di mele demands.
Serve it slightly warm, when the edges are still crisp and the filling has a gentle give. A scoop of vanilla gelato alongside works particularly well when it lands at the end of a meal, but the tart is just as welcome at breakfast or as an afternoon snack. Because the puff pastry does most of the heavy lifting, it comes together quickly enough to fit into an ordinary weekday, yet looks finished enough to bring to the table for company.
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INGREDIENTS
- For a 9 7/8 x 7 7/8 in pan
- Puff pastry 1 lb (460 g) - 2 rectangular rolls
- Apples 2
- Cow's milk ricotta cheese 1 ½ cup (350 g)
- Sugar 5 tbsp (60 g)
- Eggs 1
- Vanilla extract 1
- Lemon peel to taste
How to prepare Apple and Ricotta Puff Pastry Tart
To prepare the puff pastry tart with apples and ricotta, place the ricotta in a bowl, then add the egg 1, the sugar 2 and the vanilla extract 3.
Mix the mixture 4 and prepare the apples: peel them and cut them first into wedges 5, then into slices and finally into rather small cubes 6.
Add the apple cubes to the batter 7, then flavor with the grated lemon zest 8 and mix everything well 9.
Now place the first sheet of puff pastry with its baking paper in a rectangular pan measuring 9 7/8 x 7 7/8 in, then prick it with a fork 10. Pour the apple and ricotta filling inside 11 and level it evenly 12.
Cover with the second sheet of puff pastry 13 and seal the edges well 14. Make diagonal cuts on the surface 15.
Brush the surface with the beaten egg 16 and sprinkle with sugar 17. Bake in a preheated conventional oven at 356°F for about 35–40 minutes, until golden. Remove from the oven and let your puff pastry tart with apples and ricotta cool slightly before serving 18!