Mid Coast Maine's Premier Cookware Store - 49 Front St. Bath, ME 04530 207-443-1402 info@acooksemporium.com

Crust
1.25 C      All Purpose Flour
1/2 t          Salt
1/2  t         Sugar
1 sticks    Butter, cold, cut into ½” cubes
3+ T        Water, cold
Toss flour, salt & sugar together in a large bowl.
Gently mix in butter with pastry blender, fork or by hand until the mixture resembles couscous. Add water and mix in gently by hand until you can form a ball. Add more water if necessary, but do not over work dough.
Ricotta Filling
2 ½  C     Ricotta Cheese
2 ea        Eggs
¼ C         Sugar
1 t           Vanilla
Mix all ingredients together in a bowl until smooth. Roll dough out to about 1/8” thick and press into a 9”x9” square or 10” round tart pan. Spread a skim of jam on the bottom. Gently spread ricotta mix on top. “Glob” jam on top of ricotta and swirl in. Bake at 350 for 30-35 minutes. Let cool before serving