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Ricotta Tart with Strawberry Jam

by Emma on April 7, 2010

in Dessert

What is the difference between a tart and a pie? I have done a bit of research (and by research, I mean I googled it and read the first 2 listings-pretty in depth, I know) and I still don't really know. Here is the best answer I found from the kitchn's archives. What I am about to share with you is arguably the very borderline of the tart vs pie definition. We are going in to no-man's land here-but with strawberry jam on top. That makes it less scary;)

Strawberrypie
I adapted this recipe from the Ginger Ricotta Tart with Rhubarb and Strawberry Jam found in this month's Ready Made magazine. It's sort of a faux cheesecake pie. So now that it all makes sense here's the skinny:

For the crust you will need: 1 1/2 cups flour, 2 teaspoons sugar, 3/4 teaspoon salt, 1 stick of softened butter (1/2 cup), and 2-3 tablespoons cold water.

For the filling: 4 oz of cream cheese, 1/4 cup sugar, 1 teaspoon vanilla, 1 lb ricotta cheese, 2 eggs, 1 tablespoon milk and 1/4 teaspoon salt. (I was using a very shallow pan, if you are using a cheese cake pan use 8 oz of cream cheese instead of 4).

For the jam topping: 1/2 cup sugar, 1 carton of rinsed, hulled and quartered strawberries, 1 tablespoon orange zest.

Ricottastrawberrypie
 To make the crust combine flour, sugar and butter until dough forms course crumbles. Mix in cold water 1 tablespoon at a time until dough begins to clump together. Shape into a round flat disc and wrap in plastic wrap. Chill in refrigerator over night. Preheat oven to 350 F. On a lightly floured surface roll dough out into tart pan size and place in lightly greased pan. Line the top of the crust with parchment paper and dry beans (or pie weights). Bake for 10 minutes then remove parchment paper and continue baking for another 15 minutes. Allow to cool before pouring in the filling.

For the filling beat together softened cream cheese, sugar and vanilla with an electric mixer for 2-3 minutes (mixture should get fluffy). Add in ricotta, eggs, milk and salt and mix together by hand until well combined. Pour mixture into cooled tart crust and bake at 375 F for 20 minutes or until center is set. The pie will still jiggle but the middle should not be liquid. Allow to cool, cover in plastic wrap and chill over night.

For the jam topping heat strawberries, sugar and zest until softened and sugar dissolves. Allow to cool and spoon over the top of the pie.

{ 9 comments }

suzanne April 7, 2010 at 1:48 pm

oooooh my yumminess. that looks and sounds DIVINE. anything with ricotta and strawberries is A-OK in my book!
and good to know re: pie vs. tart! :)

MissAlyssa April 7, 2010 at 3:04 pm

ohhh wow this looks amazing… i love the recipes on your blog… definitely gonna try this one!

Bekka April 7, 2010 at 10:07 pm

You wouldn’t think something described as “faux cheesecake” would look this good! Maybe it’s because you added “pie” to the end of that phrase. :)

Kara April 7, 2010 at 11:21 pm

Whoa dang. I need this. One day when I’m rich and famous, will you be my personal dessert chef? And um, I’d commission you to make dessert all day.

cassie April 8, 2010 at 7:35 am

Oh goodness looks mmmmm.

Elise April 8, 2010 at 4:47 pm

It looks so good!

taylor April 9, 2010 at 7:46 pm

A tart has straight sides and usually only comes up about 1 inch high. it should be baked in a pan with a removeable bottom. A pie has angled sides and is deeper. as least, that’s what they tell us in culinary school. :)

Elsie April 11, 2010 at 12:41 am

this looks crazy amazing.

Karla April 21, 2010 at 9:17 am

Hi Emma i have to tell i’m a big fan of you and all the RVA blogs for a long time now. You girls are amazing.
I made this Tart on Saturday for a couple of friends but in a low carb version and it was JUST PERFECT! everybody loved it.
I used fat free cream cheese, low fat Ricotta cheese, and a artificial sweetener. So it was not fat free because of the butter and the flour but it was pretty close and DELICIOUS!! so THANK YOU!! it was the perfect dessert.
Love, your fan from Dominican Republic.