Ricotta Jam Tart
In bowl stir together 1-1/2 cups a/p flour,1/4 cuo sugar 2 tab of either lemon or orange zest, 1/2 tea. salt. cut in 1 stick of cold unsalted butter and 2 tab. cold shortening use fork or pastry blender work the butter and shortening into flour til it looks like small crumbs. beat and egg yolk,1 tea. vanilla and 3 tab. ice water in an other bowl, pour this mixture over the flour and mix with fork til it all holds together and you can form it into a ball if mix seems dry add a tea of cold water gather the dough to a disk wrap in plastic wrap put in fridge for about 1 hour or overnight.
Let your dough soften between 2 sheets of plastic wrap and roll into a 12 in circle about 1/8 thick. remove the top sheet of plastic using the remaining sheet lift the dough to a 9-10 tart pan with plastic side up peel off the wrap. gently press dough into the tart pan and along its sides. roll a rolling pin over the top of the pan and trim off the of the overhang. Put pasta shell in refrigerator for 30 min. Preheat your oven to 350
Prepare the filling in bowl whisk 1-1/2 cups ricotta,2 large eggs,,1/4 cup sugar, 1-2 tea. vanilla and you need 1 cup of your favorite jam I use apricot but raspberry or orange marmalade are great.Spread the jam in the bottom of the tart then pour the ricotta mixture over the jam.Spread it evenly over jam. Now bake 55-60 min.til puffed and golden. cool on rack 10 min remove the rim and let cool completely serve at room temp or store in fridg 1 hour and then serve chilled store covered with inverted bowl in fridg up to 24 hrs.
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna