Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Rustic Cherry Tart with Ricotta and Almonds 3.2 (58) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 24, 2017 Print Rate It Share Share Tweet Pin Email Photo: Chris Court Prep Time: 55 mins Total Time: 4 hrs 20 mins Yield: 10 to 12 Serves 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. Ingredients 1 pound fresh ricotta (about 2 cups) Pate Brisee for Rustic Cherry Tart 1 large egg yolk 1 tablespoon heavy cream or water ¼ cup sanding sugar 3 ounces sliced blanched almonds (about ¾ cup) 1 ¼ pounds ripe or overripe cherries, halved and pitted (about 3 ½ cups) ¼ 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. Rate it Print