zoom Rachel Roddy’s cherry and ricotta tart
  • Save to your scrapbook
  • Save to your scrapbook

    Rachel Roddy’s cherry and ricotta tart

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Rachel Roddy’s cherry and ricotta tart

    • Vegetarian
    • Preparation time: 30 minutes, plus resting and chilling
    • Cooking time: 50 minutes
    • Total time: 1 hour 20 minutes, plus resting and chilling

    Serves: 8

    Ingredients

    PASTRY

    300g plain flour, plus extra for dusting
    150g chilled unsalted butter, diced, plus extra for greasing
    100g caster sugar
    1 small unwaxed lemon, zest
    2 eggs

    FILLING

    400g ricotta 
    60g caster sugar
    2 eggs, plus 1 egg yolk
    350g sour cherry jam, cherry conserve or cherry compote

    Method

    1. For the pastry, sift the flour into a large bowl. Add the diced, cold butter. Working quickly, rub the butter into the flour until it resembles fine breadcrumbs. Add the sugar, a pinch of salt and the lemon zest, then mix together. Beat the eggs and add them to the bowl, then bring everything together with your hands to a consistent dough. Wrap in cling film and rest in the fridge for 1 hour.

    2. Preheat the oven to 180°C, gas mark 4; put a baking tray in the oven to heat up and grease a 23-24cm tart tin. On a floured work surface, roll 2 /3 of the pastry dough (keep the rest chilled) into a round a little larger than the tin. Lift the pastry into the tin and press it into the edges. Trim off any excess, prick the base with a fork and chill while you make the filling.

    3. For the filling, mix the ricotta with the sugar, 1 egg and the yolk until smooth. Spread out the jam or compote on top of the pastry, then cover with the ricotta mixture. Roll out the remaining pastry and cut it into strips, then use to criss-cross over the filling. Beat the second whole egg and use it to brush the criss-crossed strips. Put the tart tin on the preheated baking tray and bake for 45-50 minutes, or until evenly browned and set. Stand for at least 15 minutes before serving warm, or allow to cool to room temperature. 

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Food, August 2018 issue. Download the Waitrose Food app for the full issue

    Comments

    Average user rating

    3 stars

    Glossary