Ricotta, Cherry Jam and Balsamico Tart
The area around Modena is well known for its sour cherries and Roberta, at Vecchia Dispensa, uses them to make jams which find their way into this tart
Ingredients
- 300 gr / 2 1/2 cups flour
- 150 gr 2/3 cup butter (room temp)
- 100 gr / 1/2 cup granulated sugar
- 1 tsp grated lemon zest
- 1 egg yolk (room temp
- 250 gr. / 1 cup cow milk ricotta
- 100 gr sugar / 1/2 cup granulated sugar
- 200 gr / 1 cup sour cherry jam
- 1 Tablespoon Aceto Balsamico di Modena
- Aceto Balsamico Tradizionale
Instructions
- For the Dough: Put all the flour, butter, sugar, lemon zest and egg yolks in a bowl and mix, using your hands, until it comes together.
- Let rest in fridge for 30 minutes.
- In the meantime prepare filling:
- Preheat oven to 350F/ 180C
- Beat the sugar and ricotta till very smooth.
- Stir the Balsamico to the jam
- Line a tart pan with a removable rim with parchment paper.
- Roll out 2/3 of the dough to form the crust out onto a floured surface and then transfer to the tart pan. Don’t worry if it breaks, the dough is very forgiving. Just patch it together.
- Spoon out the jam onto the crust. Then carefully spread out the ricotta on top of that, using the back of a spoon to smooth it out.
- Using the leftover dough, roll out and make strips and top in lattice pattern.
- Brush dough with egg yolk and bake in oven at 180 for about 40 minutes. Let cool before serving.
- When ready to serve, place a slice on individual plates and drizzle with Aceto Balsamico Tradizionale.
Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2018/05/ricotta-cherry-jam-balsamico-tart/