Cherry and Ricotta Tart


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    • 150 g Jolife cherries
    • 300 g all-purpose flour
    • 100 g sugar
    • 150 g butter
    • 300 g fresh ricotta cheese
    • 90 g sugar
    • 5 eggs


    Mix the flour, butter and sugar, add 2 eggs one at a time and mix together. As soon as all ingredients are well combined shape the dough into a ball and keep kneading it with your hands, then wrap it in plastic wrap. Let the short-crust pastry rest in the fridge for at least 30 minutes.
    In the meantime prepare the filling, starting by pitting the cherries. Add the ricotta and sugar to half of the cherries, then mix in 3 eggs. Roll out the pastry with a rolling pin and transfer it to a tart pan, pressing the edge firmly and trimming off any excess pastry with a sharp knife. Prick the bottom with a fork, pour the filling into the base and top with the remaining cherries. Fold the edge of the pastry over the filling and bake in a preheated oven at 180°C for 45 minutes.