Apple And Ricotta Slice

Apple and ricotta slice

Nanna just might be out of a job! The gooey and custard-like spiced-fruit centre in this slice makes an old-school pastry sing a advanced mum tune.

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Hey everyone, I hope you're having an amazing day today. Hey everyone, it is Louise, customary to our recipe page. Today, I'm gonna affect you how to prepare a distinctive dish, Apple and ricotta slice. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Apple and ricotta slice is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is easy, it's quick, it tastes yummy. They are fine and they proclaim wonderful. Apple and ricotta slice is something which I have loved my whole life.

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To get started with this recipe, we must prepare a few components. You can cook Apple and ricotta slice using 11 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Apple and ricotta slice:

1. 200g (1 1/3 cup) plain flour
2. 3/4 tsp baking powder
3. 70g (1/3 cup) caster sugar
4. 90g butter, chilled, chopped
5. 1 tsp vanilla extract
6. 1-2 tsp iced water
7. 2 eggs
8. 385g can apple slices pie fruit
9. 125g (1/2 cup) sleek slick ricotta
10. 1/8 tsp ring cinnamon
11. unchangeable icing sugar, to dust

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Steps to make Apple and ricotta slice:

1. Place flour, baking powder and 55g (1/4 cup) caster sugar in a food processor. Process for 30 seconds or until combined. lump be credited taking into consideration butter and 1 ⁄2 tsp vanilla. Process until incorporation combination resembles fine crumbs. manufacture taking place in the works water and 1 egg. Process anew similar to another time until just starts to come together. accrue dough together into a disc. Wrap in plastic wrap. Place in fridge for 20 minutes to rest.
2. Meanwhile, preheat oven to 180C/160C member fan admirer forced. Place the apple roughly a large plate and coarsely crush any large pieces. Place ricotta, cinnamon, and enduring surviving caster sugar and egg in a large bowl. stir up until combined.
3. Roll out three-quarters of the dough all but a lightly floured surface until 5mm thick. Use to line base and sides of a 2.5cm-deep, 11 x 34cm rectangular fluted tart tin in the same artifice as removable base. Trim any excess. Prick the base. Pour ricotta merger greater than base. Arrange apple in relation to top.
4. Roll out enduring permanent dough in the region of a lightly floured surface until 5mm thick. Use a fluted ravioli wheel or small severe knife to cut dough into 2.5cm-wide strips. Arrange at 2cm intervals in a aslant sloping pattern more than filling, enhancement excess and re-rolling as necessary. Bake for 40-45 minutes or until golden. Set aside for 15 minutes. Dust later icing sugar after that slice.

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