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Rachel Roddy’s cherry and ricotta tart
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300g plain flour, plus extra for dusting
150g chilled unsalted butter, diced, plus extra for greasing
100g caster sugar
1 small unwaxed lemon, zest
60g caster sugar
2 eggs, plus 1 egg yolk
350g sour cherry jam, cherry conserve or cherry compote
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.
This recipe first appeared in Waitrose Food, August 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in July 2018.