6oz175 gr unsalted butterFrozen and cut into 3 or 4 blocks
For the filling
16oz450 gr whole milk ricotta, well drained
1/4cupsugar
1teaspoonvanilla extract
1orangezest
1large egg
3/4cupRaspberry preserves
powdered sugarto sprinkle on top (optional)
Instructions
In a food processor bowl, add the flour, sugar, salt, and baking powder. Pulse to combine. With the machine running add the butter and continue until the butter is cut into fine pieces. Then add in the egg and pulse to combine. Store in the refrigerator for at least 15 minutes while you prepare the filling.
Preheat the oven to 350F
Grease and/or line with parchment paper a 9 (or 10 inch) springform pan.
Add about 2/3 of the crumble dough, cover the bottom of the pan and press down gently. Transfer the remaining 1/3 into a different container.
In the food processor bowl add the ricotta (well drained), sugar, egg, vanilla extract and finely grated zest of 1 orange. Pulse several times to mix well.
Pour the ricotta filling into the pan and level.
Drop small spoonfuls of the preserves onto the ricotta.
Top with the remaining dough. pinching it in pieces between your fingers.
Bake at 350F for about 45 minutes until lightly golden on top. Sprinkle with powdered sugar and enjoy.
