The Crumble Tart with Ricotta and Sour Cherries is a fabulous dessert full of contrasts, with a crunchy shortcrust pastry shell that envelops a delicate and velvety ricotta cream enriched with plenty of sour cherries. The recipe is simple and not very demanding, to speed up the process I recommend preparing the shortcrust pastry the night before.
I love tarts a lot, especially if they have different layers and textures; I find the play of flavors and colors very appealing. My absolute favorite version is the classic tart with custard and fresh fruit; if you love lemon, try the lemon meringue tart, which is very fresh but has a unique taste.
The recipe I propose today will remain etched in my memory, it’s the dessert I made the night before the flood; unfortunately, two months ago our house was also hit by the flood in which we lost everything on the ground floor.
Now, two months later, I’m back to writing on my beloved blog, starting again from where I left off. I was supposed to write this recipe on May 17th…
For the base, I used Knam’s shortcrust pastry, it has a fantastic consistency, perfect for crumbles; I isolated it with a layer of sour cherry jam and filled it with a delicate ricotta cream to which I added syrupy sour cherries, a real delight!
Before moving on to making the crumble, I’ll leave you some tasty ideas
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 314.65 (Kcal)
- Carbohydrates 42.80 (g) of which sugars 25.40 (g)
- Proteins 5.99 (g)
- Fat 13.93 (g) of which saturated 8.79 (g)of which unsaturated 5.00 (g)
- Fibers 0.65 (g)
- Sodium 100.13 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 1/2 cup butter
- 1/2 cup sugar
- 1 eggs (1 medium egg)
- 1 tsp baking powder
- 1/2 tsp salt
- Half vanilla bean
- 1 tsp lemon zest (grated)
- 1 1/2 cups cow's milk ricotta (fresh and firm)
- 2/3 cup powdered sugar
- 2 egg yolks
- 1 tsp lemon zest (grated)
- 1 tsp vanilla extract
- 2/3 cup sour cherry jam
- 20 syrupy sour cherries
- 1 tbsp butter (to grease the mold)
Tools
- 1 Cake Pan disposable aluminum, 9 inches including the outer rim
- 1 Pastry Board
- 1 Rolling Pin for shortcrust pastry
- 2 Bowls
- 1 Whisk
Method
To prepare the crumble, I use Knam’s shortcrust pastry, which is perfectly crisp and holds its shape.
Cut the butter into small cubes, place it in a bowl, and let it sit at room temperature for 15/20 minutes (in summer, it depends on the temperature in your home; it should be soft and workable). Add the sugar and work it with a fork to create a homogeneous mixture.
Add the egg, salt, and vanilla bean seeds, and mix well.
Sift the flour with the baking powder and add them to the bowl. Knead everything until you get a homogeneous dough; flatten it, wrap it in plastic wrap, and place it in the fridge for at least 2 hours.
If you want to get ahead, prepare it the night before and store it in the fridge until you use it.
After the resting time, well butter the aluminum mold, cover the bottom and sides with a thin layer of crumbled shortcrust pastry (about two-thirds will be needed, the remaining dough will be used for the topping) and compact it with your hands.
Gently spread the base with sour cherry jam; this little trick is used to waterproof the shortcrust pastry, allowing it to bake well and preventing it from absorbing the liquid in the filling, and it will also give the tart a more pronounced cherry flavor.
Put the ricotta in a bowl, add the powdered sugar, lemon zest, vanilla, and egg yolks, and mix everything well with a whisk.
Pour the ricotta cream over the shortcrust pastry base and level it with the back of a spoon.
Drain the sour cherries from their syrup.
Place the sour cherries on the ricotta cream, pressing them gently, and distribute the crumbled shortcrust pastry on top.
Bake the crumble in a preheated static oven at 340°F for about 1 hour, placing it on the lowest rack.
If the surface gets too dark, cover it with a sheet of aluminum foil.
The Crumble Tart with Ricotta and Sour Cherries is ready; let it cool completely before serving.
Tips
Storage
Store the Crumble Tart with Ricotta and Sour Cherries in the refrigerator; it keeps well for 3 or 4 days. Before serving, leave it at room temperature for 30 minutes.
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