|Geometric & Arithmetic accuracy for cutting and placing strawberries is required..AND patience!|
Here is Anacapri (on the same island but higher). Less classy, probably more authentic..We had lunch in the little restaurant you see there, in the sun, because technically speaking, we were freezing in Italy!! (yes, only fifteen days ago, it was very cold! ) I had the best spaghetti a la vongole in my life!!! I don’t know what the cook had used, but the taste was incredible!
Initially, I was going to top the tart with pears, but when I went to the market, five boxes of “gariguettes” (extremely perfumed French variety of strawberry) were being sold at 4 euros!!! so…..
To make this Ricotta Tart, with strawberries, you will need:
For the Pâte Sucrée: follow my eternal, classic recipe here
* ricotta, 500gr *sugar, 100gr *egg, 1 *yolks, 3 *zest of lemon, 1 *corn flour (Maizena), 1tbsp *butter(melted), 1 tbsp *strawberries, many!! (I can’t say the exact quantity because that will depend on their size, but at least 1/2 kilo)