Start preparing the pastry.
Place butter and flour in a bowl or food processor; Knead them until you get a sandy mixture. Then add eggs, sugar, baking powder and orange peel; mix perfectly without heating the dough too much. Then make a dough with your hands, wrap it in plastic wrap and transfer it to the refrigerator for about an hour.
Then, move on to making the filling.
Drain the ricotta and place it in a bowl with the sugar; now work with the hand whisk to soften and mix; Then add the egg yolks, orange juice and zest, sifted starch and cinnamon. Mix gently until you get a homogeneous cream. Set aside.
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Set the oven to 180°. Grease a 24 cm diameter tart pan; If you prefer, you can line it with special paper, wet it and squeeze it well to make it adhere well to the bottom and edges.
Take the pastry out of the refrigerator, knead it with your hands, then flour the work surface and roll it out with a rolling pin. Try to make a thickness of about 1 centimeter and transfer it to the mold. Press carefully, cover it perfectly and remove the superfluous. Then prick it with the tines of a fork and add the filling. Level the surface and bake for about 45 minutes. Check the cooking towards the end of the time, then remove and let it cool completely.
In the meantime, in a saucepan, heat a little jam with a tablespoon of water.
Turn out your tart and garnish it with the jam, make a very thin layer and serve it or store it in the refrigerator for up to 2 days.
Enjoy your meal!
