Instructions

Place the walnuts in the food processor and process until sand like. You don't want paste.

Add the flour, salt and sugar and spin a few times to mix well.

Add the butter and process until it is mixed in, and the butter is the size of small peas.

With the motor running, add the water slowly, and mix until the dough starts to clump together. If it seems not to be coming together, then just put it on a work surface and work it with your hands until it holds together.

Flatten into a disk, cover with plastic wrap and place in refrigerator for an hour.

Preheat oven to 350F/ 180 C

Line a tart pan with a removable bottom with parchment. Butter the sides.

Take the dough out of the fridge and place it on a floured surface. With a rolling pin, try to roll the dough out a bit. It’s a very fragile dough, so don’t freak out if it starts to fall apart. Just lift it up and plop it in the pan. Don’t worry if it comes to pieces. Just spread it out evenly using the palm of your hand. It’s a bit like play dough and will patch together. Make sure it comes up the sides to form the crust because that is the best part!

Once the dough is in the pan, spread the jam over the bottom to form a thin layer. You really don’t want too much. About a 1/4 inch max. Even less. Just a slick of jam.

Next put the ricotta in a bowl, along with the grated cheeses, black pepper and egg. Whisk with a fork until smooth.

Using a spoon, plop the cheese on top of the jam layer. Then, using an offset spatula or big butter knife, gently spread the ricotta to cover the jam layer. You have to be careful and gentle, since you don’t want to mix the jam into the ricotta layer. Smooth it out.

Place in oven and bake for about 40 to 45 minutes, until the ricotta starts to turn golden.

Remove from oven and let cool completely. Carefully remove the rim from the baking pan, and place on serving platter. I usually leave the disk base of the pan in place, since the tart is so fragile.

Cut into 8 to 12 slices, depending on how big you want your portions.