It is one of those amazing bakes that takes (literally!) minutes to make, a short time to bake and disappears before it even manages to cool down! And rightly so, as this ricotta and apple tart is best served while it is still warm out of the oven. It is what baking dreams are made of…
This ricotta and apple tart is not too sweet. It is moist and the delicious apples topped with cinnamon make the whole thing complete. I urge you to try it and I am sure it won’t be the last time you will be making it! Enjoy!
If you decide to make it, I would love to hear from you in the comments if you enjoyed it :)
Ricotta and apple tart
- tart form of ca. 23cm diameter
- 250 g Ricotta cheese
- 100 ml 30% fat cream
- 2 large eggs; yolks and whites separated
- 2-3 tbsp sugar
- 2 tbsp powdered vanilla pudding, sifted
- 1-2 apples (depending on size, peeled and cut into crescents)
- Optional: cinnamon and powdered sugar to sprinkle on top
- Pre-heat oven to 190ºC.*
- Place all ingredients (except egg whites and apples) into a large bowl and mix until combined with a kitchen whisk.
- Beat the egg whites separately until stiff and mix gently with the cheese mixture.
- Gently put the prepared mix into a baking dish greased with butter. Put the apple pieces on top.
- Bake at 190ºC (I baked with hot air but you can use the traditional method) for about 20 – 30 minutes. The smaller and deeper the baking dish – you will have to bake longer. I baked mine for about 20 minutes in the flat tart form.
- Once baked, take out of the oven and sprinkle the top with cinnamon. It's best served immediately when warm but it's also yummy when cold :)
*I baked with fan option but you can also bake it with top-bottom heat.
Recipe adapted from Moje Wypieki’s website.