Ricotta and cherries tart: the recipe for the dessert of the Lazio tradition
ingredients
for the pastry :
Type 00 flour
300 gr
Butter
150 gr
Caster sugar
120 gr
Egg
1
yolk
1
Baking powder
1 level teaspoon
Lemon peel
q.b.
for the filling
Sheep ricotta
400 gr
cherry jam
300 gr
Caster sugar
3 tbsp
Lemon peel
q.b.
The ricotta and cherries tart is a super gluttonous sideboard dessert , a great classic of Roman pastry , born from the Jewish-Jewish tradition. It is a shell of shortcrust pastry , made in the classic way with the addition of a pinch of yeast, which contains a delicious filling made with sheep’s milk ricotta and sour cherry jam. Cherries are small red fruits very similar to cherries, often also identified as wild cherries . Their pulp is very soft and juicy, while their flavour, which initially appears more acidic than the more common varieties of cherry, has an intense sweetish aftertaste .
For this dessert you can use a homemade cherry jam , starting with fresh fruit, or choose a ready-made jam, like we did. Tasty and genuine, it is perfect for breakfast , as a snack or as a dessert after a meal for a special occasion. The slightly sour taste of the cherries goes very well with the sweetness of the ricotta and the fragrance of the soft pastry, for a balanced and irresistible result.
Find out how to prepare the ricotta and cherries tart by following the procedure and advice step by step. If you liked this recipe, don’t miss the ricotta and cherry tart and the ricotta and cherry tart .
How to prepare ricotta and cherries tart
Step 1
Break the soft butter into pieces and collect it in a large bowl together with the sugar1. Mix with a fork.
Step 2
When the mixture appears creamy, add the egg and the yolk at room temperature2, then embed them.
Step 3
Then add the grated lemon zest, flour and baking powder3.
Step 4
Knead with your fingertips until you get a homogeneous and firm dough4.
Step 5
Cover with transparent film5and let it rest in the refrigerator for about 30 minutes.
Step 6
Collect the well-drained ricotta in a bowl, add the sugar and the grated lemon zest6. Mix and store in the fridge.
Step 7
Roll out the dough and place it in a 24 cm diameter tart mold, previously greased and floured7.
Step 8
Stuff the shortcrust pastry shell with the ricotta cream and level with a spoon. Continue by covering everything with a layer of cherry jam8.
Step 9
Cook on the lowest level of the preheated static oven at 170°C for about 30 minutes9.
Step 10
Remove from the oven, let it cool completely, then unmold and serve in wedges10.
storage
The ricotta and cherries tart can be kept in the refrigerator, in a special airtight container, for 2-3 days .
