Recipes for the whole family

Close the meal with a touch of elegance: ricotta tarts with orange apples and maple syrup are the perfect dessert to surprise with delicacy and authentic flavor.

Crisp pastry, creamy ricotta cheese, orange apples and the velvety touch of maple syrup.

A gourmet finish!

Ricotta tarts with orange apples and maple syrup

MapleFarm Crostatine di ricotta con mele all'arancia e sciroppo d'acero
2 hours
Dessert
Medium difficulty
8 servings

For the shortcrust pastry:

For the filling:

  • In a bowl, sift the flour with salt, add the butter in chunks and knead with your fingers until it forms a sandy mixture.
  • Combine the maple syrup and egg yolk, and knead first with a fork and then with your fingers until the dough is smooth and homogeneous.
  • Shape into a disk, wrap it with plastic wrap and let it rest in the refrigerator for an hour.
  • Meanwhile, prepare the filling: peel the apples, divide them into 4 segments and remove the core from each.
  • Cut the pulp into fairly small cubes and place in a bowl combining 40 ml maple syrup, the juice of the orange, and cornstarch. Mix well and let stand in the refrigerator.
  • Separately, cream the cottage cheese together with the egg and the remaining 40 ml maple syrup.
  • After the resting time has elapsed, take the dough and roll it out on a floured pastry board to about 3 mm thick.
  • Cut out discs slightly larger than your molds, carve strips for the surface as well, and line the buttered and floured molds.
  • Arrange a spoonful of orange apples on the bottom of each tartlet, cover with the ricotta cream and arrange the shortbread strips on top.
  • Bake in the preheated oven at 180°C (350°F) for about 45 minutes.
  • Let cool before removing the tarts from the molds and let them cool completely before serving.
Dark maple syrup – Leaf bottle – 250ml

16,40 

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