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Mixed berry ricotta tart
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A mix of Rainier cherries and raspberries make a lovely topping for this simple sweet pastry. Leave out the cherry brandy for a non-alcoholic version.
Serves: 6 - 8
150g plain flour
50g ground almonds
3 tbsp caster sugar
1½ tsp Bart Ground Cinnamon
100g butter, diced
1 medium Waitrose British Blacktail Free Range Egg, yolk only
250g pack ricotta
1 tsp vanilla bean paste
160g pack essential Waitrose Raspberries
200g pack Waitrose 1 Rainier Cherries, pitted
2 tbsp cherry brandy
Zest and juice ½ lemon
2 tsp icing sugar
1. Preheat the oven to 200°C, gas mark 6.
2. Place the flour, ground almonds, 2 tbsp sugar and 1 tsp cinnamon in a food processor, and blitz. Add the butter and process until you have a breadcrumb-like mix. Add the egg yolk and 2-3 tbsp water, and pulse to give a soft dough. Wrap in clingfilm and chill for 20 minutes.
3. On a floured surface, roll out the pastry to a 26cm circle and place on a large greased baking tray. Mix the ricotta with the vanilla and remaining ½ tsp cinnamon, and spread over the pastry, leaving a 2cm rim round the edge. Bring up the pastry edges and crimp to enclose the filling. Bake for 20-25 minutes until golden. Cool slightly.
4. Meanwhile, place the raspberries and cherries in a bowl with the cherry brandy, lemon zest and juice and remaining 1 tbsp sugar, and leave while the pastry is cooking.
5. Drain the raspberries and cherries, reserving the juice, and scatter over the ricotta. Drizzle with 2 tbsp reserved juice and dust with the icing sugar.
Typical values per serving:
To serve 6.