Fresh Strawberry and Ricotta Tart Recipe

Fresh Strawberry and Ricotta Tart Recipe

The following recipe is from the June 3 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!

If you ask me to choose one country's cuisine to eat for the rest of my life, I would have to pick Italian. Fresh, seasonal, vegetable-heavy, and simply prepared—that's what I want to eat most nights of the week. I feel compelled to choose Italian food not only because it is nourishing, and fulfilling, but also because of their desserts, especially the ones that include ricotta. There are no words to convey my love for ricotta.

This recipe for Fresh Strawberry and Ricotta Tart adapted from Rustic Fruit Desserts by Julie Richardson and Cory Schreiber is my dream come true. Replacing the classic pastry cream with ricotta gets rid of the cloying sweetness that most fruit tarts are weighed down by. The formula is prefect, the crust is buttery and flaky, the ricotta is creamy, and the strawberries lend the prefect sweet and tart elements.

  • Yield:8 to 12


  • 1 recipe Short Dough (see below), baked at 375°F for 35 to 40 minutes in a 1-inch fluted tart pan with a removable bottom, cooled
  • 1 cup (8 ounces) whole-milk ricotta
  • 1/3 cup (6 ounces) cream cheese, at room temperature
  • 3/4 cup (5 1/4 ounces) granulated sugar
  • Seeds scraped from 1/2 vanilla bean
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly grated nutmeg
  • 2 eggs
  • 1 tablespoon pure vanilla extract
  • 3 dry pints (6 cups) strawberries, hulled, and halved if large
  • 1/2 cup strawberry jam
  • 1 1/2 cups (7 1/2 ounces) all-purpose flour
  • 1/4 cup (1 3/4 ounces) granulated sugar
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (4 ounces) cold unsalted butter, cut into 1/4-inch cubes
  • 2 tablespoons heavy cream
  • 1 egg yolk < >
  • For Tart Shell
  • 1 1/2 cups (7 1/2 ounces) all-purpose flour
  • 1/4 cup (1 3/4 ounces) granulated sugar
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (4 ounces) cold unsalted butter, cut into 1/4-inch cubes
  • 2 tablespoons heavy cream
  • 1 egg yolk


  1. 1.

    Preheat the oven to 350°F.

  2. 2.

    Using a handheld mixer with beaters or a stand mixer with the paddle attachment, mix the ricotta, cream cheese, sugar, vanilla bean seeds, salt, and nutmeg 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. 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 but the middle it still quite wobbly. (Do not worry; as the tart cools, the center will firm up.) Cool to room temperature on a wire rack, then chill in the refrigerator for 1 hour.

  4. 4.

    Just before serving, put the strawberries in a bowl. Warm the strawberry jam in a small sauce pan over low heat, then strain the jam over the strawberries and toss to coat. Arrange the berries on top of the tart and serve immediately. Alternatively, you could omit the jam and serve the berries alongside the tart.

  5. 5.

    Storage: The tart can be made a day in advance, in which case you should refrigerate it and top with the strawberries just before serving. Covered with plastic wrap, any leftovers will keep in the refrigerator for 2 to 3 days.

  6. 6.

    Short Dough

  7. 7.

    - makes one 10-inch tart shell -

  8. 8.
  9. 9.

    Put the flour. sugar, and salt in a bowl and stir to combine. Add the butter and, using you hands, a pastry blender, an electric mixer, or a food processor, work the butter into the flour mixture until it resembles coarse cornmeal. Lightly beat the cream and egg yolk together, then stir into the flour mixture with a fork. Mix until the dough is blended and comes together into one mass. Form the dough into a 6-inch disk, wrap in plastic wrap, and refrigerate for 1 hour.

  10. 10.

    To roll the dough out for a 10-inch tart pan, place the disk on a lightly floured surface and, using even pressure, roll out towards the edge, turning the dough every few strokes to shape a circle and prevent the dough from sticking. Roll the dough into a 12-inch circle about 1/8 inch thick.

  11. 11.

    Storage: If wrapped well, the disk will keep for 3 days in the refrigerator, or up to 3 months in the freezer. Defrost the frozen dough in the refrigerator over night.