Fresh Strawberry and Ricotta Tart

Ingredients

  • 1 recipe Short Dough (see below), baked at 375°F for 35 to 40 minutes in a 1-inch fluted tart pan with a removable bottom, cooled
  • 1 Cup (8 ounces) whole-milk ricotta
  • 1/3 Cup (6 ounces) cream cheese, at room temperature
  • 3/4 Cup (5 1/4 ounces) granulated sugar
  • Seeds scraped from 1/2 vanilla bean
  • 1/2 Teaspoon fine sea salt
  • 1/4 Teaspoon freshly grated nutmeg
  • 2 eggs
  • 1 Tablespoon pure vanilla extract
  • 3 dry pints (6 cups) strawberries, hulled, and halved if large
  • 1/2 Cup strawberry jam
  • 1 1/2 Cup (7 1/2 ounces) all-purpose flour
  • 1/4 Cup (1 3/4 ounces) granulated sugar
  • 1/4 Teaspoon fine sea salt
  • 1/2 Cup (4 ounces) cold unsalted butter, cut into 1/4-inch cubes
  • 2 Tablespoon heavy cream
  • 1 egg yolk
  • For Tart Shell
  • 1 1/2 Cup (7 1/2 ounces) all-purpose flour
  • 1/4 Cup (1 3/4 ounces) granulated sugar
  • 1/4 Teaspoon fine sea salt
  • 1/2 Cup (4 ounces) cold unsalted butter, cut into 1/4-inch cubes
  • 2 Tablespoon heavy cream
  • 1 egg yolk