Mulberry Tart with Frangipane and Ricotta. A tart that smells of the beautiful season, colors, and beauty.
In the area where I live, there are still many mulberry trees. Perhaps due to Piedmont’s historical vocation for silk farming. With the advent of new fibers, silk lost part of its yield, so the breeding slowly had to stop, no longer being a primary source of sustenance. But we still have the mulberries; and I think of my little girl, who, in the morning, just after leaving the house, heads towards her mulberry tree to pick some, returning happy and purple. Mulberries are a deliciously sweet fruit, available in both white and black: Cultivated tree fruit is much larger, while older trees produce smaller fruits.
On this occasion, I propose my recipe to prepare a delicious tart that is simple to make, because it’s important to be able to replicate recipes, otherwise what’s the fun?!
Subsequently, other tart recipes
- Difficulty: Easy
- Rest time: 1 Hour
- Preparation time: 2 Hours
- Portions: 8
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
Prepare and measure the ingredients before starting, your work will flow more harmoniously.
- 10.5 oz black mulberries (or jam)
- 1.8 lb ricotta
- 3.5 oz almond flour
- 1.4 oz cornstarch
- 1.8 cups sugar
- 2 eggs
- 1.3 lb shortcrust pastry
Useful Tools
Mixing bowl, round baking pan, rolling pin, pot for mulberries…
- Pots
- Baking Pans
- Bowls
- Rolling Pins
Besides using them as fresh fruit, mulberries can be turned into tasty jam, syrup to enjoy as a refreshing summer drink. Not only culinary consumption; mulberries are also good for health: they help protect our body from aging and neurodegenerative diseases, are rich in iron and potassium, and, with their B vitamin presence, our metabolism works better.
In this period, therefore, nothing prevents me from taking advantage of this delicious ancient fruit.
Steps
Organize your work before starting to avoid interruptions and not knowing how to proceed. I often cook when I’m tired, I find it very relaxing and it engages my mind thinking about what I am doing at that moment.
If you’re making fresh shortcrust, let it rest in the refrigerator for an hour and…
Meanwhile, combine the mulberries with 3/4 cup of sugar and cook them over low heat for about 15 minutes. The fruits should remain whole as the syrup reduces.
While it cools, prepare the frangipane. Combine all ingredients: 1 cup of sugar, almond flour, egg yolks, cornstarch, and ricotta. Add egg whites after beating them to stiff peaks;
You can now roll out the shortcrust and line the pan. Pour the mulberry compote at the bottom and then the frangipane; level it well and close with another sheet of shortcrust.
I decorated the surface with mulberry syrup and then placed it in the oven at 350°F until cooked. It will take about 40 minutes on the middle-lower rack for the base to cook well.
Finished tart. Let it cool before cutting.
Some More Advice
You can replace mulberries with jam or use blackberries, which are equally good with this combination of flavors and textures. It is not a dry cake, it pairs perfectly with a scoop of vanilla ice cream. I recommend storing the cake in the fridge. Excellent in single servings.
