Ingredients

• #For half-rye pastry#
• Apple cider vinegar – 1 teaspoon.
• Ice water – 3 to 5 tablespoons.
• Unsalted butter – 125 grams. (You have to divide it as 1/2 cup and 1 tablespoon and it should be cubed and cold)
• Plain or all purpose flour - 80 grams.
• Salt – 1/2 teaspoon.
• Granulated sugar – 2 teaspoons.
• Rye flour – 80 grams.

• #For topping:#
• Strawberry or apricot jam – 3 tablespoons.
• Ricotta cheese - 200 grams.
• Small strawberries – 450 grams (Rinsed)
• Full fat yogurt – 2 tablespoons
• Vanilla extract – 1 teaspoon.
• Sugar (Divided) – 2 tablespoons.

Cooking guidelines

In a medium-sized bowl, salt, sugar and flours have to be combined and then, butter cubes must be added before rubbing them into the dry ingredients using the fingertips. You need to ensure that the mixture achieves damp sand texture and there must be some pea-sized butter lumps remaining.

Apple cider vinegar has to be stirred into 5 tablespoons of ice water.

3 tablespoons of water should be drizzled over the dry ingredients and stirred together using the hands until the dough begins to come together. The final purpose is to form it into a rough ball. You can drizzle in some more water if it is dry and squeezing a bit of the mixture in the fist to find out whether it is coming together is a good step to test the roughness of the ball.

The contents in the bowl must be tipped out onto a cling film piece and the crumbs need to be brought into the dough ball. After patting down into a disk, the cling film needs to be wrapped and chilled for 2 hours at least. (Overnight is the best option)

When the baking time is up, oven has to be preheated 400 Degree Fahrenheit. A baking paper piece must be cut to fit the baking tray size and the paper needs to be placed on a work surface before rolling the dough out on it into a rectangle with 1/4-inch thickness.

Then, the dough and baking paper have to be transferred onto baking tray. They need to be docked all over using a fork and beaten egg should be used to brush.

The baking process needs to be performed for 20 to 25 minutes and stop when it becomes dark golden. The pastry must be checked after 20 or 12 minutes and if air bubbles appear; a spatula has to be used for flattening them.

You have to allow the pastry cool fully.

At the same time; strawberries have to be sliced and tossed with sugar (1 tablespoon) in a bowl before setting aside.

Sugar, vanilla extract, ricotta and yogurt must be mixed in a separate bowl.

When the crust cools down, it should be frosted with the ricotta mixture and dotted with the jam.

Strawberry slices need to be used for decorating and they must be arranged overlapping in lines.

The tart should be sliced and served immediately.