Ricotta Cherry Tart (Crostata)
Try this and other recipes from Spoonsparrow! A ricotta tart with cherries in the Italian style is a recipe featuring fresh ingredients from the tart category.
Ingredients
- 150 g flour
- 100 g butter
- 1 egg
- 2 tbsp sugar
- 1 pinch salt
- butter (for the pan)
- flour (for dusting)
- dried legumes (for blind baking)
- 750 g ricotta
- 75 g sugar
- 2 tbsp vanilla sugar
- 2 tbsp lemon juice
- 200 ml whipping cream
- maraschino cherry (from jar)
- almond slivers (lightly toasted)
Instructions
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1.
Sift the flour into a bowl. Break in the butter and knead with the egg, sugar, and salt until smooth. If needed, add a little water or more flour. Wrap in plastic wrap and chill for about 30 minutes.
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2.
Preheat the oven to 160°C (320°F) with both fan and top heating. Butter the tart pan.
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3.
Roll out the dough on a floured surface and line the pan, shaping an edge. Prick the base several times with a fork, cover with parchment paper and dried legumes. Bake for about 25 minutes until golden brown. Remove, discard the legumes and paper, and let the base cool before releasing from the pan.
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4.
Whisk the ricotta with sugar, vanilla sugar, and lemon juice until smooth. Whip the cream stiff and fold into the ricotta mixture. Spread over the cooled tart base and smooth the surface. Chill in the refrigerator for at least 1 hour before serving.
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5.
Garnish with a few maraschino cherries, drizzle with syrup, and sprinkle with almonds.
