Crostata Ricotta e Marmellata

1: In a bowl, combine soft butter and sugar, and mix until creamy.

2: Add the egg and blend completely.

3: Gradually incorporate the sifted flour and knead until smooth.

4: Let the dough rest in the fridge for about 20 minutes.

5: For the filling, mix ricotta with powdered sugar in a bowl and refrigerate to drain.

6: Roll out three-quarters of the shortcrust pastry between two sheets of parchment and place it in a greased tart pan.

7: Prick the base, trim excess edges with a knife.

8: Spread the drained ricotta over the pastry base and level it out.

9: Add the marmalade on top and smooth it out.

10: Use the remaining dough to create a rim around the tart and cut strips for the top decoration.

11: Bake in a preheated oven at 180°C for about 35 minutes until the crust is golden.

12: Let the crostata cool and sprinkle with powdered sugar before serving.