BUSY WOMAN’S STRAWBERRY TART

​Serves 6
 
1 lb. ripe strawberries, stem and leaves removed then sliced vertically
1 sheet frozen puff pastry dough, defrosted as instructed
1 cup whole milk ricotta
2 heaping tablespoons brown sugar
1 cup strawberry jam
 
Optional: fresh mint leaves
 
Equipment:  14” retangular tart pan with removable bottom
                        Pie weights (or marbles, or dried beans)
 

1. Heat oven according to the instructions on the pastry package.
2. Roll out the defrosted dough on a lightly floured surface.
3. Transfer the dough to the tart pan.  Fold the edges over into the inside and press them gently into the inside and bottom of the tart.
4. Line the dough with a sheet of aluminum foil, shiny side down.
5. Fill the tart with pie weights.
6. Bake for instructed by the dough packaging.
7. Remove from the oven.  Remove the weights and the foil lining.
8. Return to the oven for about 5 minutes.
9. Mix the ricotta and the brown sugar well.
10. Melt the strawberry jam in the microwave or on the stovetop.
11. Remove the tart crust from the oven.
12. Spread the ricotta mixture along the bottom of the tart.
13. Add the strawberries, in some evenly distributed pattern, as pleases you.  Spoon or brush the melted jam across the top of the tart.
14. Bake for an additional 5 to 8 minutes.
15. Cool slightly.  Garnish with mint leaves if desired and serve.