• 58 Ratings

Macerating cherries with sugar, lemon juice, and a pinch of salt brings out juices and softens the fruit -- which in turn evens out any inconsistencies in firmness. Scatter them over creamy ricotta and a crisp almond pastry crust. Pass any remaining juices for drizzling.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

58 Ratings
  • 5 star values: 6
  • 4 star values: 16
  • 3 star values: 21
  • 2 star values: 11
  • 1 star values: 4