Method

• 1.
  For the pastry, place the flour, butter and icing sugar in a stand mixer fitted with the dough hook attachment. Mix on medium speed until sandy in texture. Add the eggs gradually and mix until a smooth dough has formed. Press the dough out flat on a clean workbench and wrap in plastic film, then rest in the fridge for 1 hour.
• 2.
  Grease a 28cm, 4cm deep loose-based tart pan. Roll out the pastry on a lightly floured workbench to about 5mm thickness. Gently lift the pastry with the rolling pin and line the base and side of the prepared pan, pressing gently into the edges. Trim the excess pastry from the top and patch any tears in the pastry case. Using a fork, poke some holes in the base, then return to the fridge for 30 minutes.
• 3.
  Preheat the oven to 180°C (fan-forced). Line pastry case with foil, fill with baking weights or uncooked rice and blind bake for 10 minutes or until pastry has just set. Meanwhile, place the ricotta, sugar and eggs in a food processor or blender and pulse until smooth and silky. Transfer the mixture to a bowl and fold in the jam using a whisk.
• 4.
  Remove the weight and foil from the pastry case. Spoon the ricotta mixture into the case and spread evenly. Bake for about 45 minutes or until the filling has just set. Remove from the oven and cool completely before removing from the pan. Cut into slices and serve.