Strawberry Ricotta Tart with Lemon Zest

• 5 each phyllo (filo) pastry sheets
• 400 grams ricotta cheese perfer partly-skimmed, about 1 3/4 cups
• 4 tablespoons sugar
• 1 each lemon zested
• 250 grams strawberries washed, hulled and pat dry, about 9 ounces
• 5 tablespoons apricot preserves (jam) unsweetened (so extra sugar added)

1. Preheat oven to 425 degree F (220 degree C)
2. Coat each phyllo pastry sheet with cooking spray or brush with melted butter and layer on top of each other.
3. Lay pastry into a 22cm by 10cm (9 by 4-inch) baking pan.
4. Roll in edges to let it look neat.
5. Coat with cooking spray.
6. Bake for about 5 minutes until golden and crisp.
7. Gently press down if puffed.
8. Let cool.
9. Stir ricotta, sugar and lemon rind together in a medium bowl.
10. Spread evenly into pre-baked phyllo pastry.
11. Halve strawberries and decorate tart according to your own imagination.
12. Warm jam and brush over the strawberries until well coated.
13. Refrigerate for at least 1/2 an hour before serving.

phyllo, ricotta cheese perfer, sugar, lemon zested, strawberries washed, apricot preserves

Taken from recipeland.com/recipe/v/strawberry-ricotta-tart-lemon-z-52049 (may not work)