epicurious
Ricotta Tart With Roasted Cherries
You can make this ricota tart, which is accented with fennel and Pernod, with cow’s milk ricotta or sheep’s milk ricotta, which tastes even better.
👥 9 Servings👤 Claudia Fleming📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●pan
- ●baking sheet
- ●bowl
- ●oven
- ●skillet
- ●whisk
📝 Preparation Steps
1
For the tart shell
2
Combine the all-purpose and almond flours in a food processor. Add the confectioners’ sugar and salt and pulse to mix. Add the butter and process until the mixture is the texture of fine meal. With the motor running, add the egg and process just until it is incorporated.
almond flour (about 3 Tbsp.)20 gconfectioners’ sugar (about ½ cup)65 gsugar (about 6 Tbsp.)75 gsugar (about ¼ cup plus 3 Tbsp.)90 glarge egg, lightly beaten1large egg1large egg yolk1
3
Turn the dough out onto a floured work surface (expect it to be quite soft). Gather it together into a ball, wrap it in plastic, then flatten it into a disc. Chill the dough until it is firm, at least ⏱️ 1 hour and up to 2 days in the refrigerator (or freeze it for up to a month).
4
When ready to bake, remove the dough from the refrigerator. On a floured work surface, roll out the dough into a round about 12 inches across and ⅛-inch thick. Dock the dough all over with a fork. Fit the dough into a 9-inch tart shell. (The easiest approach: Slide the bottom of the pan under the rolled-out dough, fold it loosely over the edges, drop the bottom into the pan, then unfold the dough and fit it to the pan.) Trim the edges and chill the dough in the freezer for ⏱️ 15 minutes or in the refrigerator for at least ⏱️ 30 minutes.
5
For the garnish
6
Preheat the oven to 325°F and line a rimmed baking sheet with parchment paper. Put the almonds in a bowl. Add the corn syrup and mix well (I use my hands). Add the salt and crystallized sugar and toss to coat. Arrange the almonds in a single layer on the prepared baking sheet and bake until they are golden, about ⏱️ 15 minutes. Allow the almonds to cool, then reserve about 2 tablespoons. Store the remaining almonds in an airtight container for future use. (They will keep for about 2 weeks.)
sliced almonds (about 1 cup plus 1½ Tbsp.)100gcrystallized sugar, such as turbinado, Demerara, or Sugar in the Raw (about 2 Tbsp.)30 gsugar (about 6 Tbsp.)75 gsugar (about ¼ cup plus 3 Tbsp.)90 g
7
For the tart
8
Preheat the oven to 325°F. Line the tart shell with tinfoil and fill it with pie weights (dried beans or rice work). Blind-bake the crust until it looks set, about ⏱️ 15 minutes, then remove the weights and foil and bake the tart until it looks dry, about ⏱️ 10 minutes more. Remove the crust from the oven and allow it to cool completely in the pan on a wire rack.
9
Roast the fennel seeds in an ovenproof skillet in the preheated oven until they are fragrant, about ⏱️ 12 minutes. Remove the seeds from the oven, allow them to cool, then grind them in a mortar or with a spice grinder. Increase the oven temperature to 400°F.
10
Put the ground fennel in a food processor. Add the ricotta, zest, 75 grams sugar, and orange blossom water and process until the mixture is smooth. Transfer the ricotta mixture to a large bowl. Whisk in the egg and yolk, then pour the filling into the cooled tart shell.
confectioners’ sugar (about ½ cup)65 gcrystallized sugar, such as turbinado, Demerara, or Sugar in the Raw (about 2 Tbsp.)30 gsugar (about 6 Tbsp.)75 gsugar (about ¼ cup plus 3 Tbsp.)90 glarge egg, lightly beaten1large egg1large egg yolk1
11
Put the tart pan on a baking sheet (this just makes things easier) and bake it until the filling is set, about ⏱️ 30 minutes. Allow the tart to cool fully in the pan on a wire rack.
12
To make the roasted cherry topping, combine the pitted cherries and 90 grams sugar in a small skillet with a lid. Mix well, then scrape the vanilla seeds into the pan and add the pod and 2 tablespoons of the Pernod. Cover the skillet and roast the cherries until the sugar dissolves and mixes with the fruit juices and the cherries have softened, about ⏱️ 20 minutes. Remove the cherries from the oven, uncover, and allow them to cool in the pan juices.
confectioners’ sugar (about ½ cup)65 gcrystallized sugar, such as turbinado, Demerara, or Sugar in the Raw (about 2 Tbsp.)30 gsugar (about 6 Tbsp.)75 gsugar (about ¼ cup plus 3 Tbsp.)90 g
13
Shortly before serving, strain the cherries, reserving the fruit and juices separately. Return the juices to the skillet and bring them to a simmer over medium-high heat. Reduce the cherry juice until it is slightly syrupy, 5 to ⏱️ 7 minutes. Take the skillet off the heat and add the remaining teaspoon Pernod. Allow the sauce to cool completely.
14
To serve, mound the cherries on the tart. Spoon the reserved syrup over the cherries, top with the sugared almonds, slice, and serve.
sliced almonds (about 1 cup plus 1½ Tbsp.)100g
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