Preheat the oven to 400 degrees F. Working with a single sheet of phyllo dough at a time, place a single sheet on your counter top and brush it with a single layer of butter. Take another sheet and play it right on top of the brushed sheet of phyllo.

Brush the tops of that phyllo sheet as well, and layer a third sheet of phyllo over that. Brush it as well and continue this process using 6 sheets for a thinner phyllo dough crust for your tart. If you prefer a thicker crust, use up to 10 sheets of phyllo dough. If the dough tears, do not worry, the butter will make it all stick, just continue layering.

Take an 8 inch up to 10 inch tart pan and transfer the layered phyllo sheets over the tart pan. Make sure the dough is well relaxed and not stretched over the pan. Trim any excess phyllo hanging from the edges.

Spread the jam over the phyllo dough covering all the bottom of the tart.

Make the filling by whisking all remaining filling ingredients until smooth.

Pour the ricotta filling over the jam layer on the phyllo dough crust and place the tart pan on a baking sheet then bake it right away.

Once the filling has puffed and isn’t jiggly anymore and the crust is golden, then the tart is done--depending on your oven, this may take anywhere from 20-25 minutes.

Note: the tart will continue to set as it cools down.

An hour later, start arranging the fruit slices and berries over the tart and brush them with the jam.

Cut the tart and serve right away (warm) or chill it in the fridge for 2 hours and serve it cold. Enjoy :)