Dear Sweet Tart,
Sweet Cherry Jam and Ricotta Cheese made a baby and this is their love child. If you’ve noticed, I’ve been on a real cherry-love-blow-out lately. It all started with just a pound or so of cherries and I’ve made a million a lot of different things. This recipe combines my homemade cherry jam https://wp.me/p9KEfL-t8 with my homemade ricotta cheese https://wp.me/p9KEfL-9P . Two of my favorite things. Number one is cherry jam. Whatās not to love? A delicious Tart with Cherry Jam and Ricotta Cheese!
The rich scarlet color and the fact that you don’t see cherry jam too often in Southern California anyway, so it’s a bitspecial. When you take fresh fruit and make a jam, you can stretch the life of that deliciousness and create so many things. That combined with my red-hot love for ricotta cheese. Especially when it’s made from scratch.
You’re So Flaky š©š»āš³š
So, I first made this a little differently and it didn’t work out. I’ve taken out the errors and now, you can trust this recipe will be delicious! In the bowl of your food processor, add 1 1/4 cup all purpose flour, 1/4 cup sugar, 1 stick unsalted butter, cubed, a pinch of salt and pulse a few times until the mixture has a pebbly appearance. Add lemon zest and almond or vanilla flavor and 2 tablespoons ice cold water. Pulse until it comes together with just a pinch. If necessary add another 1/2 teaspoon water until right. Remove from the processor and pat into a disc shape and cover with plastic. Let rest, refrigerated for at least 30 minutes.
On a lightly floured surface, roll dough out to 1/8 inch thick. Move the dough onto a lightly buttered 9 inch square tart pan with removable bottom. “Dock” (prick with a fork) all over the bottom of the dough.
Bake for 20 minutes at 400Ā° Until lightly golden. While the shell is baking, make the filling.
In a small bowl, add 1 1/2 cups ricotta cheese, 1 whole egg plus one egg yolk and 1/4 cup sugar plus 1 teaspoon lemon zest. Mix well. Set aside.
Chill Out
Remove the tart crust from the oven and let it cool. Reduce oven temperature to 350Ā° Once cool, fill the bottom with 1 cup cherry preserves or jam. Top with ricotta mixture and bake for 45-50 minutes. I put the tart pan on top of a baking sheet lined with foil. Tart should be starting to brown and set on top completely. Remove and let cool completely, then refrigerate until chilled. Serve with freshly whipped cream. The whipped cream is fantastic if you add a little confectioners sugar and some almond extract. Enjoy!
Tart with Cherry Jam and Ricotta Cheese
Ingredients
For the crust
- 1 1/4 cup all-purpose flour
- 1 egg yolk
- 1 teaspoon almond flavor or pure vanilla
- 1/3 cup sugar
- 1/2 cup butter, cold and cubed
- 2-3 tablespoons ice cold water
- 1/4 teaspoon salt
- 2 teaspoons lemon zest
For the filling
- 1 cup cherry jam (sweet or tart)
- 1 1/2 cups ricotta cheese
- 1 whole egg plus 1 egg yolk
- 1/4 cup sugar
- 1 teaspoon lemon zest
- pinch of salt
Whipped Cream for Topping
- 1 1/2 cups cream
- 2 tablespoons confectioners sugar
- 1 teaspoon almond extract
Instructions
- Preheat oven to 400 degrees.
For the Crust
- In the bowl of your food processor, add 1 1/4 cup all purpose flour, 1/4 cup sugar, 1 stick unsalted butter, cubed, salt and pulse a few times until the mixture has a pebbly appearance.Ā Add lemon zest, almond or vanilla flavor and 2 tablespoons ice cold water.Ā
- Pulse until it comes just together.Ā
- When you pinch the mixture, it comes together.Ā If necessary add another 1/2 teaspoon water until right.Ā
- Remove from the processor and pat into a disc shape and cover with plastic.Ā Let rest, refrigerated for at least 30 minutes.
- On a lightly floured surface, roll dough out to 1/8 inch thick.Ā
- Move the dough onto a lightly buttered 9 inch square tart pan with removable bottom.Ā
- "Dock" (prick with a fork) all over the bottom of the dough.Ā
- Bake for 20 minutes at 400Ā°Ā
- While the shell is baking, make the filling.
For the Filling
- In a small bowl, add 1 1/2 cups ricotta cheese, 1 whole egg plus one egg yolk and 1/4 cup sugar plus 1 teaspoon lemon zest and a pinch of salt.Ā Mix well.Ā
- Set aside.
- Remove the tart crust from the oven and let it cool.Ā
- Reduce oven temperature to 350Ā°Ā
- Once cool, fill the bottom with 1 cup cherry preserves or jam.Ā
- Top with ricotta mixture and bake for 45-50 minutes.Ā
- You may bake the tart on top of a baking sheet lined with foil.
- Tart should be starting to brown and set on top completely.Ā Ā
- Remove and let cool completely, then refrigerate until chilled.Ā
- Serve with freshly whipped cream*
*For the Whipped Cream
- Combine ingredients into a chilled bowl. Beat until soft peaks.
- Make whipped cream just before serving.
