Rustic Cherry Tart with Ricotta and Almonds
- 1 pound fresh ricotta (about 2 cups)
- Pate Brisee
- 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
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.