This is the recipe as posted by
Proud Italian Cook. She is the "I" below. We had some puff pastry in
the freezer that we used. Philo would be another thing to try. And, I
suppose a frozen deep-dish pie crust would work too.
Adapted from Rustic Fruit Desserts
The original recipe calls for a short dough crust, but I felt like a
graham cracker crust so I made that instead, but feel free to make or
purchase your favorite pie crust.
For my version you'll need:
1 ½ c. of finely ground graham crackers
1/4 c. sugar
5 Tbs. butter, melted
1/8 tsp. salt
Firmly press the crumb mixture into the bottom and up the sides of a 9 inch fluted tart pan with removable bottom.
1 cup ricotta
1/3 cup reduced fat cream cheese at room temperature (we used half a block of that "Neufchatel 1/3 Less Fat Cream Cheese"
3/4 cup granulated sugar
1/2 teaspoon salt
2 eggs 1 tablespoon vanilla extract
6 cups strawberries hulled, and sliced on the thick side
1/2 cup strawberry jam
Here's what you do:
1. Preheat the oven to 350°F.
2. Using a beater, mix your ricotta, cream cheese and sugar together on
medium speed. Add the eggs one at a time, beating until smooth after
each addition and scraping down the sides of the bowl occasionally.
Stir in the vanilla.
3. Pour the filling into the prebaked tart shell and bake in the middle
of the oven for 30 minutes, or until the edges have puffed up and
toothpick comes out clean. Cool to room temperature on a rack, then
chill in the fridge for 1 hour.
4. Just before serving, put the strawberries in a bowl. Warm the
strawberry jam in a small sauce pan over low heat, then toss and coat
the jam over the strawberries. Arrange the sliced berries on top of the
tart and serve immediately.
Note: The tart filling can be made a day in advance and refrigerated. Top with the strawberries just before serving.
Fixed 23 April 2010 for the Tuscan Chicken Pasta supper