Cherry Ricotta Tart

1. 1

   For the crust: Combine the butter, flour and salt in the bowl of a food processor and pulse until crumbly. Slowly add the water into the food processor while pulsing and continue until the dough just begins to form into a ball. Remove dough from bowl, flatten it into a large disk on a piece of plastic wrap and refrigerate for 1 hour or freeze for 10 minutes.

2. 2

   Once chilled, roll dough into a 12x16 inch rectangle on a piece of parchment paper, trimming sides for evenness. Slip the dough (on the parchment) onto a large baking tray and chill for 10 minutes in the freezer. While chilling preheat oven to 350 F.

3. 3

   In a small bowl whisk together the egg yolk and whipping cream.

4. 4

   Brush the chilled pastry with the combined egg yolk and heavy cream. Use almond milk instead of cream if making this vegan. Sprinkle the 1/4 cup coarse sugar and almonds over the surface and bake until golden brown, about 30 minutes. Remove pan from oven and set on a rack. Allow crust to cool completely to room temperature.

5. 5

   While baking, combine the cherries, granulated sugar and zest in a medium bowl and allow to macerate for 1 hour. You could add a splash of amaretto if you like for flavor.

6. 6

   Once the pastry is cooled, spread the ricotta cheese over the top, then using a slotted spoon carefully scatter the cherries over the top. Sprinkle the zest evenly over the cherries. Serve the remaining cherry juice alongside the tart.

7. 7

   Recipe adapted from Martha Stewart.

* Per serving · 4 servings · Values may vary.

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