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Strawberry and ricotta crostata

Ingredients

  • 1 sheet frozen sweet short pastry
  • 200g fresh ricotta
  • 2 tablespoons strawberry jam
  • 1 x 250g punnet fresh strawberries, hulled and halved
  • 1 tablespoon brown sugar
  • ¼ cup almond flakes
  • icing sugar, for dusting
  • ice-cream, to serve

Strawberry and ricotta crostata

  • Serving size: Serves 4
  • Cooking time: Less than 30 minutes
Method

Preheat oven to 200°C/180°C (fan forced). Line a large baking tray with baking paper. Trim pastry corners to form a circular shape and place on oven tray.

Mix ricotta with jam and spoon into the centre of the pastry, leaving a 2 to 3cm border and top with strawberries. Sprinkle with sugar and flaked almonds.

Fold in pastry border, pleating as you go. Place in oven and cook for 15 to 20 minutes or until pastry is golden brown and cooked through. Divide crostata into four, dust with icing sugar and serve with your favourite ice cream.

User comments
This looks delicious, I am going out to buy the ingredients now.

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