Follow these steps for perfect results
puff pastry
defrosted and unrolled
strawberries
stemmed and quartered
sugar
sugar
orange zest
balsamic vinegar
ricotta
lemon juice
vanilla
Preheat oven to 400F.
Roll out puff pastry and place in tart or pie pan.
Prick pastry all over with a fork.
Bake for 15 minutes, or until golden brown and cooked through. Cool completely.
Combine strawberries, 1/3 cup sugar, 1/2 tablespoon orange zest, and balsamic vinegar in a large bowl.
Mix gently and set aside to macerate for 30-45 minutes.
In a separate bowl, combine ricotta, 1/4 cup sugar, 1/2 tablespoon orange zest, lemon juice, and vanilla.
Mix thoroughly and refrigerate until needed.
Drain the macerated strawberries, reserving the liquid.
Boil the reserved strawberry liquid to make a syrup (optional).
Fill the cooled tart crust with the ricotta mixture.
Arrange the strawberries in concentric circles on top of the ricotta.
Brush tart with strawberry syrup (optional).
Serve immediately or chill before serving.
Cover leftover tart with foil and refrigerate.
Expert advice for the best results
Use high-quality strawberries for the best flavor.
Make the ricotta mixture ahead of time.
For a richer flavor, use whole milk ricotta.
If the crust puffs up too much while baking, prick it with a fork again.
Brush the tart with a simple syrup made from the strawberry maceration liquid for added flavor and shine.
Everything you need to know before you start
15 minutes
Ricotta mixture can be made 1 day ahead.
Arrange strawberries artfully and dust with powdered sugar.
Serve chilled.
Serve with a scoop of vanilla ice cream.
Serve with a drizzle of balsamic glaze.
Sweet and bubbly
Delicate and refreshing
Discover the story behind this recipe
Often served during festive occasions.
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