Ricotta Tart with Cherries
Ingredients
- For the pastry
- 175 grams Pastry flour
- 130 grams butter
- 75 grams Cornmeal
- 60 grams sugar
- 1 egg
- For the topping
- 500 grams Quark
- 500 grams Ricotta cheese
- 100 grams sugar (to taste)
- 2 tsps lemon zest
- 3 Tbsps lemon juice
- In addition
- 300 grams large, dark Sweet cherry (pitted)
- 50 milliliters Amarena liqueur
- 4 Tbsps slivered almonds
- Peas (for blind baking)
Preparation steps
For the pastry: sift flour into a bowl and add ice cold butter cut into pieces.
Add cornmeal and crumble everything with a fork.
Add sugar and egg, mix everything quickly into a smooth pastry. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out on a lightly floured surface.
Line greased tart pan with pastry, making an edge all around. Prick with a fork several times.
Cover with parchment paper and weigh down with beans.
Bake in preheated oven at 200°C (approximately 400°F) for about 30 minutes.
Take out of the oven and remove beans and paper. Cool in a pan for 5-10 minutes and loosen from the pan, cool completely.
For the topping: whisk ricotta with quark until creamy, add lemon juice.
Add sugar and lemon zest, whisk until sugar has dissolved.
Spread ricotta cream in pastry shell and smooth, refrigerate for 2 hours. Soak cherries in liquor. Toast almonds in a dry pan, set aside and let cool.
Drain cherries and arrange decoratively on top of the tart.
Sprinkle tart with almonds.
Drizzle with remaining liquor.
Serve chilled.
