For low-maintenance entertaining, you can’t beat this tart: a sheet of ready-made puff pastry filled with lemony ricotta and layered with sweet, sticky strawberries. Try to get similar-sized fruits to help create a neater, ‘just bought this from a patisserie’ look.
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Yields:
6 serving(s)
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Cal/Serv:
437
Ingredients
320g
ready-rolled puff pastry sheet, at room temperature
350g
ricotta
50g
icing sugar, sifted
Finely grated zest 1/2 lemon
200g
strawberry jam, plus 2tbsp to glaze
350g
strawberries, trimmed and finely sliced
Directions
Step 1Preheat oven to 220°C (200°C fan) mark 7. Unroll the pastry (on its paper) on a large baking sheet. Score a border 1.5cm in from the edge, making sure not to cut all the way through the pastry. Prick the area inside the border all over with a fork. Bake for 15min, until golden and crisp.
Step 2Meanwhile, in a small bowl, mix together the ricotta, icing sugar and lemon zest. In a separate bowl, stir the 200g jam thoroughly to loosen.
Step 3Once baked, using a spoon, gently press down the pastry inside the border. Leave to cool to room temperature.
Step 4 Spread the loosened strawberry jam inside the pastry border. Top with the ricotta mixture and spread to level. In a small pan, melt the 2tbsp jam. Set aside to cool slightly.
Step 5Arrange the strawberry slices over the ricotta in neat, overlapping rows. Brush with the cooled glaze and serve.
GET AHEAD Prepare and bake pastry base to end of step 3 and make ricotta filling up to 5hr ahead. Once pastry is completely cool, wrap (on baking sheet) and store at room temperature. Prepare ricotta filling, cover and chill. Complete recipe to serve.
British strawberries are set to be larger than ever before, find out why here.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
Grace is Good Housekeeping’s Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
