Warm Strawberry Tart

Name: Warm Strawberry Tart
Yield: 8
Ingredients: Dough; 200 g of ricotta cheese; 1 3/4 cups all-purpose flour; 1 cup unsalted butter, softened; 2 tablespoons grated Parmesan cheese; 1 pinch of salt; 1 tablespoon active dry yeast; Filling; 400 g of warm strawberry filling; 6 tablespoons lukewarm water

1
Dough
2
200 g of ricotta cheese
3
1 3/4 cups all-purpose flour
4
1 cup unsalted butter, softened
5
2 tablespoons grated Parmesan cheese
6
1 pinch of salt
7
1 tablespoon active dry yeast
8
Filling
9
400 g of warm strawberry filling
10
6 tablespoons lukewarm water

Ingredients

1
Dough
2
200 g of ricotta cheese
3
1 3/4 cups all-purpose flour
4
1 cup unsalted butter, softened
5
2 tablespoons grated Parmesan cheese
6
1 pinch of salt
7
1 tablespoon active dry yeast
8
Filling
9
400 g of warm strawberry filling
10
6 tablespoons lukewarm water

Directions

1
Dough
2
Mix all ingredients well to form a smooth dough
3
Wrap in plastic film and refrigerate for two hours
4
Roll out the dough, line the bottom and sides of a tart pan, and refrigerate for another 30 minutes
5
Reserve some dough for decoration
6
Remove the plastic film and cover with aluminum foil
7
Bake in a medium oven until golden brown. Reserve
8
Filling
9
Soak the strawberry filling with lukewarm water
10
Make a layer of strawberry filling over the dough and draw a checkerboard pattern on top with reserved dough strips
11
Bake in a medium oven until golden brown
12
Serve warm.