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Apple and ricotta slice
Apple and ricotta slice
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Prep Time:
65 minutes
Cook Time:
45 minutes
Total Time:
110 minutes
Elevate grandma's classic pastry with a modern twist: a decadent, spiced fruit custard filling that will leave you craving more.
Ingredients:
  • 200g (1 1/3 cup) plain flour
  • 3.00 gm baking powder
  • 70g (1/3 cup) caster sugar
  • 90g butter, chilled, chopped
  • 4.40 gm vanilla extract
  • 1-10.00 gm iced water
  • 385g can apple slices pie fruit
  • 125g (1/2 cup) smooth ricotta
  • 0.30 gm ground cinnamon
  • Pure icing sugar, to dust
Instructions:
  • In a food processor, combine flour, baking powder, and 55g (1/4 cup) caster sugar. Blend for 30 seconds until mixed. Add butter and 1/2 tsp vanilla, and blend until mixture looks like fine crumbs. Pour in water and 1 egg, and blend until dough begins to come together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 20 minutes.
  • Preheat the oven to 180C/160C fan forced. On a large plate, crush the apple into coarse pieces. In a large bowl, combine the ricotta, cinnamon, remaining caster sugar, and egg, whisking until fully mixed.
  • On a lightly floured surface, roll out three-quarters of the dough until it's 5mm thick. Line the base and sides of a 2.5cm-deep, 11 x 34cm rectangular fluted tart tin with removable base with the dough. Trim any excess dough, then prick the base. Pour the ricotta mixture over the base and arrange the apple slices on top.
  • Roll out the remaining dough on a floured surface until 5mm thick. Using a fluted ravioli wheel or a small sharp knife, cut the dough into 2.5cm-wide strips. Place the strips diagonally, 2cm apart, over the filling. Trim any extra dough, re-roll if needed. Bake until golden (40-45 minutes). Let it rest for 15 minutes, then dust with icing sugar and slice before serving.

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