Immerse yourself in the delicate blend of creamy ricotta and vibrant sour cherry with this divine tart recipe, a homage to a classic Roman dessert. The recipe combines the subtle tartness of sour cherries with the smooth, rich texture of ricotta, encased in a perfectly flaky pastry. This tart not only satisfies the palate but also brings a piece of Rome into your kitchen, inviting you to savor each bite as if you were sitting in a quaint Italian café.
Why You’ll Love This:
This ricotta and sour cherry tart is a perfect example of how simple ingredients can create a symphony of flavors. The creamy texture of ricotta perfectly complements the sharpness of the sour cherries, making each bite a delightful experience. Its rustic charm is enhanced by the handmade pastry, which adds a touch of authenticity and craftsmanship. Whether you’re a baking novice or a seasoned pro, this tart offers a satisfying challenge with a delicious payoff.
Perfect Occasion:
This tart is ideal for any gathering where you want to impress with minimalistic elegance. It’s perfect for afternoon tea parties, family gatherings, or even as a sophisticated dessert at dinner parties. The rich flavors and delicate pastry make it a versatile choice that pairs wonderfully with a light sparkling wine or a warm cup of espresso.
Decoration Tips:
For a visually appealing finish, dust the top of the tart with powdered sugar through a fine sieve to create a soft, snowy effect. Garnish with fresh sour cherries or even a few mint leaves for a pop of color. If available, a drizzle of sour cherry syrup over the tart before serving can enhance both its flavor and presentation.
Ingredients:
- Your preferred shortcrust pastry dough
- 4 tablespoons of sour cherry jam
- 500 grams of ricotta cheese
- 100 grams of sugar
- 1 egg
Instructions:
- Start by preparing your favorite shortcrust pastry. Follow your cherished recipe and allow the dough to chill in the refrigerator.
- For the filling, blend the ricotta cheese and sugar with a whisk until the sugar has fully dissolved into the creamy ricotta, ensuring a smooth texture.
- Roll out your rested dough into two pieces, one slightly larger than the other. Line your tart pan with the larger piece, pressing it gently into the pan and pricking it with a fork.
- Spread a generous layer of sour cherry jam onto the pastry base, followed by an even layer of the ricotta mixture.
- Cover the tart with the smaller piece of dough, sealing the edges carefully to lock in the filling.
- Cut a small ‘X’ in the center of the top crust to allow steam to escape and brush the surface with a beaten egg to achieve a golden, glossy finish.
- Bake in a preheated oven at 180°C (356°F) for about 40 minutes or until the pastry is golden and the filling is set.
Enjoy this delightful tart as a testament to your baking skills and a tribute to the classic flavors of Italy!
