Crostada Di Ricotta With Cherry Syrup
Enjoy a delightful and delicious Cherry Ricotta Tart, featuring a buttery pastry crust filled with a creamy ricotta mixture infused with the flavors of vanilla. Topped with a sweet cherry syrup, this lovely tart is perfect for a special dessert or a lovely afternoon treat.
— Constant Cookbook
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 tsp. salt
- Grated zest of 1 lemon
- 8 Tbs. (1 stick) chilled unsalted butter, cut into bits
- 1 whole egg, plus 1 egg yolk
- 1 tsp. vanilla extract
- 1 1/2 cups whole milk ricotta cheese
- 2 eggs
- 1/2 cup sugar
- 1 tsp. vanilla extract
- 1/2 cup wild or sour cherry syrup, plus more for drizzling (optional)
Instructions
- To make the pastry, in a large bowl, stir together the flour, sugar, salt and lemon zest. Using a pastry blender or a fork, work in the butter until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg, egg yolk and vanilla. Pour over the dry ingredients and stir just until the liquid is incorporated. If the mixture seems dry, add a tablespoon or so of cold water, or just enough so the dough comes together. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes or up to overnight.
- Position a rack in the lower third of an oven and preheat to 350°F.
- Place the dough between 2 sheets of plastic wrap and roll out into a 12-inch round. Transfer to a 10-inch tart pan with a removable bottom, pressing it smoothly against the bottom and sides. Trim the edges, leaving a 1/2-inch overhang. Fold the overhang over against the inside of the rim of the pan. Refrigerate the dough-lined pan while you prepare the filling.
- To make the filling, in another bowl, whisk together the ricotta cheese, eggs, sugar and vanilla until well blended. Spread the 1/2 cup cherry syrup evenly on the bottom of the pastry shell. Pour the ricotta mixture over the syrup and spread it evenly. Drizzle a little of the syrup over the top in no particular pattern.
- Bake until the top is puffed and golden, 55 to 60 minutes. Remove from the oven and transfer to a wire rack to cool in the pan for 10 minutes. Remove the pan rim and let the tart cool completely.
- Slide the tart off the pan base onto a cake stand or serving plate. Serve chilled or at room temperature. Refrigerate any leftovers.Serves 8.
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