Imagine sinking your teeth into a slice of heaven: a tart bursting with the tart-sweet tang of sour cherries nestled in a creamy, dreamy ricotta filling. This Sour Cherry & Ricotta Tart is more than just a dessert; it's a taste of Italy, a celebration of simple, fresh ingredients elevated to culinary artistry. The delicate sweetness of the ricotta perfectly balances the vibrant acidity of the cherries, creating a flavor profile that's both sophisticated and surprisingly comforting. The buttery, flaky crust provides the perfect foundation for this delightful combination.
This irresistible Italian dolce is easier to make than you might think. Ready to transform everyday ingredients into a show-stopping dessert? Let's dive into the simple, step-by-step process of creating your own Sour Cherry & Ricotta Tart, guaranteed to impress your family and friends.
Tools Needed
- Mixing bowls
- Pastry blender or fingertips
- Rolling pin
- Baking sheet
- Fork
- Pastry wheel
Ingredients
- All-purpose flour
- Butter
- Sugar
- Salt
- Lemon zest
- Egg: 1
- Egg yolk: 1
- Ricotta cheese
- Zamboka (licorice)
- Sour cherry jam
- Powdered sugar
- Preserved sour cherries
Step-by-Step Instructions
Step 1. Make the Pastry Dough
- Combine flour, butter, sugar, salt, and lemon zest. Use your fingertips to work the flour into the butter until it has a light, grainy texture.
- Add the egg and egg yolk to bind the pastry. Less working is better.
- Divide the dough in half, wrap, and refrigerate to allow it to relax.
Step 2. Assemble the Tart
- Lightly flour a surface, roll out the dough, and create a lattice topping
- Punch holes in the bottom of the pastry crust with a fork to allow steam to escape.
- Mix ricotta, egg, sugar, and zamboka.
- Spread a layer of sour cherry jam on the pastry crust.
- Spread the ricotta mixture over the jam.
- Top with the remaining pastry dough, cut into strips, and create a lattice pattern.
Step 3. Bake the Tart
- Bake until golden brown and set.
Step 4. Finish and Serve
- Dust with powdered sugar and garnish with additional sour cherries.
Read more: Castagnaccio Recipe: Authentic Tuscan Gluten-Free Cake
Tips
- Keep the butter cold for a flaky pastry.
- The richness of the egg yolk adds crispness to the crust.
Nutrition
- N/A
FAQs
1. Can I use frozen sour cherries instead of fresh ones?
Yes! Make sure to thaw them completely and drain off any excess liquid before using. You may need to add a tablespoon or two of cornstarch to the filling to help thicken it.
2. How far in advance can I make the tart?
The tart crust can be made a day ahead. Assemble the tart up to 4 hours before serving, but it's best enjoyed fresh. If making ahead, cover and refrigerate.
This Sour Cherry & Ricotta Tart is a testament to the beauty of simplicity, showcasing the vibrant flavors of Italy with minimal effort. The perfect balance of sweet and tart will leave you craving another slice. Enjoy this delightful dessert, and savor the taste of summer captured in every bite!