BUSY WOMAN’S STRAWBERRY TART
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)
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