Ricotta Apple Tart

by arianambrand

We had some friends over on Saturday for a game night, and we had to serve them something, so Hannah bought some turo cheese and some apples and strudel dough, intending to make Hungarian-style rolled strudel. Somewhere in there it mutated a little and became this delicious but not-too-sweet flat tart. It took us about 25 minutes from start to ‘oh no, we only own 5 forks,’ to twelve happy people eating strudel with their hands. Highly successful. I have adapted the recipe for American cooking, but if in Hungary, read ‘turo’ for ‘ricotta’ (and if in England, quark will do). Yes, this is much simpler with a pastry brush, but you can use your clean hands if you have to.

Ricotta Apple Tart

1 package filo or strudel dough
1 1/2 cup ricotta
1/4 cup sugar, plus extra for sprinkling
pinch salt
2 eggs, separated
3 apples, peeled and thinly sliced
2-4 tbsp butter, melted

To make ricotta filling:
Whip egg whites until light and frothy. Mix cheese with egg yolks, salt, and sugar, then fold in egg whites until mixed.

To assemble tart:
Preheat oven to 400F. Separate leaves of filo dough. Place two leaves on baking tray, and brush with butter. Top with two more leaves and more butter. Continue alternating butter and filo until all but two sheets have been buttered. Spread ricotta filling evenly over dough, leaving a 1-inch border of pastry. Top with apple slices, and sprinkle a little extra sugar over the apples. Brush the pastry border with butter and lay the last two sheets over the tart, pressing down a little around the edges to seal in filling. Brush a little more butter over the top of the tart. Bake for 10 minutes, or until tart is golden brown. Serve warm.

PS it has come to my attention that it is nearly pi day. As this is nearly pie, it will do, for now.