Ricotta Apple Tart

Put the flour together with the sugar in a bowl, add a pinch of salt. Make a well in the middle, put the egg in there, add the orange zest and the butter in small flakes around the edge and then quickly work it into a smooth dough with your hands, wrap it in cling film and let it rest for 1 hour in the refrigerator.

Beat the ricotta with the 3 eggs and the starch until really smooth. Now stir in the sugar until it has dissolved. Peel the apples, remove the core and rub into the ricotta mixture, stir everything well. Season to taste with freshly ground cinnamon.

Preheat the oven to 180 degrees. Roll out the dough thinly between two freezer bags that have been cut apart. Place the tart pan upside down on the dough, after removing the upper freezer bag, of course, now cut the dough all around with a seam allowance of 1 cm.

Turn the mold over together with the dough, the dough will then slide into the mold by itself. Now prick the dough base with a fork and spread the topping on it and then sprinkle with cinnamon sugar on top and bake for about 40 - 45 minutes on the middle rack.