Indulge in a symphony of flavors with our rustic cherry tart, a delightful confection that harmoniously blends sweet and tangy notes. This delectable treat features a flaky, golden crust embraced by a vibrant filling of juicy cherries, complemented by a velvety ricotta and almond cream. Experience a textural delight with every bite, as the crisp crust yields to the smooth and creamy filling, while the almonds add a delightful crunch.
This recipe offers two variations to cater to your preferences: a classic rendition with a traditional sweet crust and a gluten-free alternative for those with dietary restrictions. Both versions promise an explosion of flavors that will tantalize your taste buds.
For the gluten-free version, we've crafted a delectable crust using almond flour, oats, and coconut oil, ensuring a wholesome and delicious experience. The secret lies in the perfect balance of ingredients, resulting in a crust that is both sturdy and tender.
Whether you choose the classic or gluten-free option, the filling remains the star of the show. Fresh, plump cherries are gently simmered in a sweet glaze, creating a luscious and vibrant compote. The ricotta and almond cream adds a velvety richness, while the hint of almond extract enhances the overall flavor profile.
This rustic cherry tart is not only a culinary delight but also a feast for the eyes. Its vibrant red cherries peeking through the golden crust create an irresistible visual appeal. Dust it with powdered sugar for an elegant touch, and prepare to be mesmerized by its beauty and flavor.
Join us on this culinary journey as we guide you through the steps of creating this delectable masterpiece. With detailed instructions and helpful tips, we'll ensure that your rustic cherry tart turns out perfect every time. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking adventure!
PATE BRISEE FOR RUSTIC CHERRY TART
This is the essential pate brisee recipe for our Rustic Cherry Tart with Ricotta and Almonds recipe.
Provided by Martha Stewart
Categories Food & Cooking
Time 1h25m
Yield Makes enough for one 12-by-16-inch tart
Number Of Ingredients 5
Steps:
- Lay roughly three quarters of butter on a parchment-lined rimmed baking sheet and freeze until hard, at least 30 minutes. Meanwhile, refrigerate remaining butter.
- Combine flour, salt, and sugar in a food processor. Add refrigerated butter and pulse to combine, about 10 times. Add frozen butter and pulse until mixture resembles coarse meal with some blueberry-size clumps.
- Add ice water and immediately pulse until just incorporated, about 10 times more. Squeeze a small amount of dough to make sure it holds together. Pulse a few more times, if necessary.
- Empty dough onto a piece of plastic wrap. Bring edges together to gather dough, pressing so it comes together into a mass. Roll out dough, still in plastic, to a 6-by-8-inch rectangle (1/2 inch thick). Refrigerate at least 45 minutes and up to 2 days; dough can be wrapped in plastic, then in foil, and frozen up to 1 month.
RUSTIC CHERRY TART WITH RICOTTA AND ALMONDS
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.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h20m
Yield Serves 10 to 12
Number Of Ingredients 10
Steps:
- 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.
CHERRY FRANGIPANE TART
The classic combination of cherries and almonds is irresistible. For this tart, whole pitted cherries are baked in a rich almond batter called frangipane. Softly whipped cream, crème fraîche or vanilla ice cream make nice accompaniments.
Provided by David Tanis
Categories snack, pies and tarts, dessert
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Make the tart dough: Combine flour, sugar and salt in a mixing bowl. Work in butter thoroughly. Stir in egg yolk mixture and knead briefly until dough is smooth, then form into a flat disk.
- Roll dough to a large circle and lay it in a 10-inch/23-centimeter fluted tart pan with a removable bottom. Press in well (patch any cracks with extra dough). Refrigerate or freeze for 1 hour.
- Heat oven to 425 degrees. Blind bake tart shell until lightly browned, about 15 minutes. (You do not need to cover the shell or use pie weights.)
- Meanwhile, make the filling: Put almonds, flour and sugar in work bowl of food processor and grind to a rough powder. Add butter and pulse until well incorporated. Add eggs and almond extract and process until smooth and creamy, about 2 minutes. (Alternatively, use ground almonds and make batter with a mixer instead.)
- Pour almond batter into prebaked shell and smooth with a spatula. Press cherries into batter in a single layer. Sprinkle with a handful of sliced almonds. Lower oven temperature to 375 degrees and bake until golden, 30 to 40 minutes. (An inserted skewer should come out clean.) Cool on a rack and remove outer rim of tart pan. Place tart on a serving dish and dust with confectioners' sugar.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 22 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 13 grams, Sodium 56 milligrams, Sugar 21 grams, TransFat 1 gram
CARROT TART WITH RICOTTA AND ALMOND FILLING
Arranging the carrots in a geometric pattern transforms this savory tart into a truly show-stopping side or appetizer, while a zesty carrot top salad provides a nice pop of color and flavor.
Provided by Anna Stockwell
Categories Fall Carrot Tart Appetizer Hors D'Oeuvre Ricotta Almond Phyllo/Puff Pastry Dough
Yield Serves 6-8
Number Of Ingredients 17
Steps:
- Preheat oven to 400°F. Spread almonds on a rimmed baking sheet and bake until lightly toasted, about 5 minutes. Let cool.
- Meanwhile, cook carrots, orange juice, 4 Tbsp. butter, 1 Tbsp. sugar, 1 tsp. salt, 1 tsp. vinegar, 1/4 tsp. allspice, and 1 1/2 cups water in a large skillet over medium-high heat, stirring occasionally, until crisp-tender, 10-12 minutes. Using a slotted spoon, transfer carrots to a plate, reserving liquid in skillet, and let cool.
- Transfer 1/4 cup almonds to a small bowl; set aside. Process 1 tsp. salt, 1/4 tsp. pepper, and remaining almonds, 1 Tbsp. sugar and 1/4 tsp. allspice in a food processor until finely chopped. Add eggs, ricotta, thyme, orange zest, and remaining 4 Tbsp. butter and process until smooth.
- Gently roll pastry to an 18x13" rectangle on a lightly floured sheet of parchment. Transfer with parchment to a rimmed baking sheet. Using a sharp knife, lightly score a 1/2" border around pastry (for a decorative border, make small shallow diagonal cuts within that border).
- Spread egg mixture evenly within border of pastry, then arrange carrots over in a geometric pattern. To create a chevron (zigzag) pattern, form 6 carrots into 3 even "V" shapes so points are touching the long border of the crust. Fill with additional rows of "V" shapes, cutting carrots to fit as needed.
- Bake tart until filling is puffed and golden brown, about 25 minutes. Transfer to a cutting board and let cool slightly.
- Meanwhile, heat reserved carrot-cooking liquid in skillet over high; cook, stirring, until reduced to a thick syrup, about 10 minutes. Brush top of tart with syrup while still warm. Cut into 12-16 pieces.
- Whisk oil and remaining 1 tsp. vinegar, 1/4 tsp. salt, and 1/8 tsp. pepper in a medium bowl. Add shallot, carrot tops, and reserved almonds and toss to combine. Arrange over tart to serve.
Tips:
- Use fresh, ripe cherries. This will give your tart the best flavor.
- Pit the cherries before using them. You can use a cherry pitter or a paring knife to do this.
- Don't overwork the dough. This will make it tough.
- Chill the dough before rolling it out. This will make it easier to work with.
- Bake the tart until the crust is golden brown and the filling is bubbling.
- Let the tart cool slightly before slicing and serving. This will help the filling to set.
Conclusion:
This rustic cherry tart with ricotta and almonds is a delicious and easy-to-make dessert. It's perfect for any occasion, from a casual get-together to a special celebration. The sweet and tart cherries are complemented perfectly by the creamy ricotta and the crunchy almonds. The flaky crust adds the perfect finishing touch.
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