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58 Ratings
5 star values:
6
4 star values:
16
3 star values:
21
2 star values:
11
1 star values:
4
Back to Rustic Cherry Tart with Ricotta and Almonds
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Rustic Cherry Tart with Ricotta and Almonds
Credit:
Chris Court
Recipe Summary
prep: 55 mins
total: 4 hrs 20 mins
Yield: Serves 10 to 12
Ingredients
Ingredient Checklist
1 pound fresh ricotta (about 2 cups)
Pate Brisee for Rustic Cherry Tart
1 large egg yolk
1 tablespoon heavy cream or water
1/4 cup sanding sugar
3 ounces sliced blanched almonds (about 3/4 cup)
1 1/4 pounds ripe or overripe cherries, halved and pitted (about 3 1/2 cups)
1/4 cup granulated sugar
1 tablespoon very thin strips lemon zest, plus 2 teaspoons lemon juice (from 1 lemon)
Pinch of coarse salt
Gallery
Rustic Cherry Tart with Ricotta and Almonds
Credit:
Chris Court
Recipe Summary
prep: 55 mins
total: 4 hrs 20 mins
Yield: Serves 10 to 12
Gallery
Rustic Cherry Tart with Ricotta and Almonds
Credit:
Chris Court
Rustic Cherry Tart with Ricotta and Almonds
Credit:
Chris Court
Rustic Cherry Tart with Ricotta and Almonds
Recipe Summary
prep: 55 mins
total: 4 hrs 20 mins
Yield: Serves 10 to 12
Recipe Summary
prep: 55 mins
total: 4 hrs 20 mins
Yield: Serves 10 to 12
prep: 55 mins
total: 4 hrs 20 mins
prep:
55 mins
total:
4 hrs 20 mins
Yield: Serves 10 to 12
Serves 10 to 12
Ingredients
Ingredients
- 1 pound fresh ricotta (about 2 cups)
- Pate Brisee for Rustic Cherry Tart
- 1 large egg yolk
- 1 tablespoon heavy cream or water
- 1/4 cup sanding sugar
- 3 ounces sliced blanched almonds (about 3/4 cup)
- 1 1/4 pounds ripe or overripe cherries, halved and pitted (about 3 1/2 cups)
- 1/4 cup granulated sugar
- 1 tablespoon very thin strips lemon zest, plus 2 teaspoons lemon juice (from 1 lemon)
- Pinch of coarse salt
Directions
Line a large mesh colander with a triple layer of cheesecloth and place over a larger, deeper bowl. Place ricotta in colander; transfer to refrigerator. Let ricotta drain at least 2 hours and up to overnight.
Preheat oven to 350 degrees with rack in lower third. Roll out dough into a 12-by-16-inch rectangle (1/8 inch thick) on a piece of parchment. Transfer dough on parchment to a baking sheet; freeze 10 minutes or chill 30 minutes. Stir together egg yolk and cream; brush on dough. Sprinkle with sanding sugar and almonds. Bake until deep golden brown, about 40 minutes. (Tent edges with foil if they begin to overbrown.) Transfer to a wire rack and let cool completely, about 1 hour.
Meanwhile, toss together cherries, granulated sugar, lemon juice, and salt. Let stand at room temperature 1 hour.
Just before serving, spread crust with ricotta. Top ricotta with cherry mixture, using a slotted spoon (reserve juices for serving, if desired). Sprinkle tart with lemon zest, cut into squares, and serve immediately.
Reviews
Add Rating & Review
58 Ratings
5 star values:
6
4 star values:
16
3 star values:
21
2 star values:
11
1 star values:
4
Reviews
Add Rating & Review
58 Ratings
5 star values:
6
4 star values:
16
3 star values:
21
2 star values:
11
1 star values:
4
Add Rating & Review
58 Ratings
5 star values:
6
4 star values:
16
3 star values:
21
2 star values:
11
1 star values:
4
58 Ratings
5 star values:
6
4 star values:
16
3 star values:
21
2 star values:
11
1 star values:
4
58 Ratings
5 star values:
6
4 star values:
16
3 star values:
21
2 star values:
11
1 star values:
4
- 5 star values:
- 6
- 4 star values:
- 16
- 3 star values:
- 21
- 2 star values:
- 11
- 1 star values:
- 4
All Reviews for Rustic Cherry Tart with Ricotta and Almonds
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Rustic Cherry Tart with Ricotta and Almonds
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
