- 200 g flour
- 175 g icing sugar
- 150 g butter
- 200 g fresh ricotta
- 7 g baking powder
- jam (~400 ml)
Cream butter with sugar, add ricotta and vanilla.
Add sifted flour with baking powder.
Wrap in plastic wrap and refrigerate 1 hour.
Roll the dough into a sheet.
For small tarts, cut with a cutter and cover the base and 2 cm in sides. Spoon jam and cover with a star.
For a big tart, roll 2/3 of dough into a rectangle to cover the baking sheet, 25x35cm.
Roll the rest 1/3 of dough, cut stripes and arrange them on top, over jam. (here with pineapple jam, apricot, strawberry, cherry and plums jam)
Bake according to their size, until golden, at 180° C.