Rustic Cherry Tart with Ricotta and Almonds from Martha Stewart Living

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  • 1 pound(s) fresh ricotta (about 2 cups)
  • 1 12 x 16 tart shell
  • 1 large egg yolk
  • 1 tablespoon(s) heavy cream or water
  • 1/4 cup(s) sanding sugar
  • 3 ounce(s) sliced, blanched almonds
  • 1 1/4 pound(s) ripe or overripe cherries halved & pitted, abt. 3 1/2 cups)
  • 1/4 cup(s) granulated sugar
  • 1 tablespoon(s) lemon zest
  • 2 teaspoon(s) fresh squeezed lemon juice
  • 1 pinch(s) coarse salt


  1. 1. Line a large mesh colander with a triple layer of cheesecloth & place over a larger bowl. Place ricotta in colander; transfer to refrigerator. Let ricotta drain at least 2 hours & up to overnight.
  2. 2. Preheat oven to 350 degrees with rack in lower third. Roll out dough into a 12 x 16" rectangle (1/8" thick) on a piece of parchment. Transfer dough on parchment to a baking sheet; freeze 10 minutes or chill 30 minutes. Stir together egg yolk & cream; brush on dough. Sprinkle with sanding sugar & almonds. Bake until golden brown, about 40 minutes. (Tent edges with foil if they begin to overbrown.) Transfer to a wire rack & let cool completely, about 1 hour.
  3. 3. Meanwhile, toss together cherries, granulated sugar, lemon juice & salt. Let stand at room temperature 1 hour.
  4. 4. Just before serving, spread crust with ricotta. Top ricotta with cherry mixture, using a slotted spoon (reserve juices for serving, if desired). Sprinkle tart with lemon zest, cut into squares, & serve immediately.
June 2013

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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