Israeli Winter Strawberry Ricotta Tart – a delicious recipe with pastry, strawberries, sugar, orange zest, balsamic vinegar, ricotta. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 400F. Roll out the puff pastry into a tart or pie pan. Prick all over with a fork and transfer to the oven (weigh down with another pie pan, beans, or pastry weight if you wish, or keep an eye on it). Remove after about 15 minutes, or when the crust is nicely browned and cooked through. Allow to cool.
2
Meanwhile, put the strawberries in a large bowl and add 1/3 cup sugar, 1/2 tablespoon of the orange zest, and the balsamic vinegar. Gently mix to combine and set aside to macerate for 30 minutes (up to 45 minutes).
3
In a separate bowl combine the ricotta, 1/4 cup sugar, 1/2 tablespoon orange zest, lemon juice, and vanilla. Mix thoroughly and refrigerate until needed.
4
Drain the macerated strawberries (boil the liquid to make a syrup to brush on top, if desired). Fill the tart crust with the ricotta mixture. Arrange the strawberries in concentric circles on top. Serve immediately. Cover the remaining tart with tin foil and refrigerate (it's excellent cold).
290
kcal
Calories
11
g
Fat
38
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 frozen puff pastry, defrosted and unrolled, 2 pounds strawberries, stemmed and quartered, 1/3 cup 1/4 cup sugar, 1 tablespoon orange zest, and more.
Yes, Israeli Winter Strawberry Ricotta Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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