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Rustic Cherry Tart with Ricotta and Almonds

  • prep: 55 mins
    total time: 4 hours 20 mins
  • servings: 12
Photography: chris court

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Ingredients

  • 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

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Meanwhile, toss together cherries, granulated sugar, lemon juice, and salt. Let stand at room temperature 1 hour.

  4. Step 4

    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.

Source
Martha Stewart Living, June 2013

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