Put sugar, flour, a pinch of salt and cocoa in a bowl. Add egg and yolk and mix with a fork. Add the cold butter cut into small pieces. Knead with your hands until you get a smooth and homogenous dough. Form a loaf, cover with cling film and let rest in the fridge for at least 30 minutes.

In the meantime, prepare the ricotta cream: Beat eggs with sugar in a bowl, add ricotta and mix to a smooth cream. Take the short pastry out of the fridge. Roll the dough out to 4-5 mm thick on a lightly floured work surface and line a crostata mold with a diameter of 20-22 (previously buttered and floured or covered with baking paper) with the dough.

Form edges of a few centimeters and remove the excessive dough. Prick the base with a fork, distribute the ricotta cream on the base and smooth with the back of a spoon. Cut the apples into halves, remove the core and cut into thin slices that you then arrange on the tart. Bake in the preheated oven at 180°C (top/bottom heat) for 30 minutes. After baking, brush the surface of the tart with apricot jam.