Name: Pastine di ricotta e marmellata (Jam-filled ricotta pastries)
Yield: Makes 20-25 pastries
Cuisine: Italian
Ingredients: about 300 g (10½ oz) jam (cherry, plum, apricot, etc. jam recipes); 300 g (10½ oz) plain (all-purpose) flour; 200 g (7 oz) butter, softened; 300 g (10½ oz) fresh ricotta cheese; icing (confectioners’) sugar, to serve; 1 teaspoon of vanilla essence; 1½ teaspoons of baking powder

Preparation info

Makes
20-25
pastries

Difficulty
Medium

Appears in

Twelve

By Tessa Kiros

Published 2003

About

The pastry for these tarts contains no sugar, so these triangles rely on the jam filling and the dusting of icing sugar for their sweetness. You can use one or more home-made or bought jams for these pastries, which are lovely for breakfast, as a snack, or after a meal.

Ingredients

Pastry

200 g (7 oz) butter, softened
300 g (10½

Method

Using a wooden spoon, combine the softened butter with the ricotta cheese in a bowl. Add the sifted flour, a pinch of salt, baking powder and the vanilla essence. Transfer to a work surface, and knead together with your hands until the mixture comes together in a soft mass. Cover the pastry with plastic wrap and refrigerate for 30-60 minutes before rolling it out.