Cherry and ricotta tart.

Rachel Roddy’s recipe for cherry and ricotta tart | A kitchen in Rome | Life and style | The Guardian:
Cherry and ricotta tart by Rachel Roddy.
You will need a tart or flan tin 24cm in diameter and 3cm deep (those with a loose bottom being particularly good).



Serves 8–10
For the pastry
150g cold butter, diced
300g plain flour (ideally 00-grade)
A pinch of salt
60g sugar (optional)
2 medium eggs, lightly beaten

For the cherry layer
500g cherries, sweet or sour, pitted
Strips of zest from 1 unwaxed lemon
A glass of red wine
50 –100g sugar, depending on cherries, or 300g cherry or sour cherry jam

For the ricotta layer
500g ricotta
1 egg
75g sugar
Extra egg, for brushing








- Rub the butter into the flour until it resembles fine breadcrumbs.
Add the salt and sugar (if using), then the eggs.
Mix into a soft pastry.
Wrap in greaseproof paper.
Chill for at least 1 hour.

- Put the cherries in a pan along with the zest, wine and sugar.
Bring to the boil, reduce to a lively simmer and cook until the cherries are tender and collapsing – but not mushy.
Use a slotted spoon to lift the cherries from the pan, raise the heat and reduce the liquor to a thick syrup that really coats the back of a spoon.
Take the pan from the heat, return the cherries to the syrup and leave to cool.

- Combine the ricotta, egg and sugar.
Set the oven to 180C/350F/gas mark 4.

- On a lightly floured surface, roll two-thirds of the pastry into a disc a little larger than your baking tin.
Drape the pastry over a rolling pin, unfurl it into the tin and press into the corners.
Trim the excess pastry away with a knife.

- Spoon the cherries into the shell.
Carefully spoon the ricotta mixture on top.
Roll the remaining pastry into a circle, then cut into strips to make a lattice, which you can lay as simply or as cleverly as you like.

- Brush the lattice with beaten egg.
Bake the tart in the middle of the oven for 45 minutes, or until the lattice is golden and the ricotta topping slightly puffed.



'via Blog this'

French Apple Tart.

From Chef Eric Lanlard /French Guy Cooking/!

Verdict on the new French Apple Tart recipe I tried...50/50!
I like idea of the applesauce.
But I prefer apples mixed with the dough not baked in crust, similar TO:
- Времена года / Four seasons: Marie-Hélène's Apple Cake!

The recipe by Chef Eric Lanlard:

Ricotta Recipes.

I have not tasted yet!

- Lemon-ricotta-tart: Half Baked Harvest - Made with Love:
Filling:
1/4 cup cocoa powder
1/3 cup brown sugar
2/3 cup milk
1/4 teaspoon salt
6 ounces bittersweet or semi-sweet chocolate, chopped
2 tablespoons butter
4 teaspoons vanilla, divided

1 cup whole milk ricotta cheese
228g/8 ounces mascarpone cheese, softened
1/3 cup granulated sugar
3 eggs
zest of 2 lemons, juice from 1
whipped cream, for topping (optional)

You need:
Preheat the oven to 190C.
22-23cm tart pan with a removable bottom.

Ricotta mixture: In a food processor or blender, combine the ricotta cheese, mascarpone cheese, granulated sugar, eggs, 2 teaspoons vanilla and the lemon zest of 2 lemons + juice from 1 lemon.
Blend until smooth.

Drizzle the fudge sauce in the bottom of the prepared tart crust.
Pour half the ricotta mixture over the chocolate and then drizzle the mixture with more fudge sauce.
Add the remaining ricotta mixture and yeah....drizzle with more fudge sauce.
Use a knife to swirl the fudge sauce into the ricotta mixture.
Bake the tart in the preheated oven for 50 minutes to 1 hour or until just set.
It is ok if the tart still has a little jiggle to it when it comes out.
Set aside to cool.

Strawberry tart. From Pascal Aussignac.

Ingredients

Shortbread pastry

125g of butter
60g of icing sugar
1 egg yolk
125g of plain flour, plus more for dusting
75g of ground almonds
2g of baking powder
1 pinch of salt
3 sprigs of lemon thyme, leaves picked
Crème patissière

200ml of milk
40g of sugar
2 egg yolks
14g of cornflour
1 vanilla pod, cut and deseeded
Marinated strawberries

18 strawberries, roughly quartered
30ml of rosé wine
1 tsp of caster sugar
1 tbsp of clear honey

Equipment
22cm spring form cake tin

1.To begin the strawberry tart, mix the butter and sugar for the shortbread recipe to form a smooth paste.
Add flour, ground almonds, salt and baking powder.
Rub the mixture using your fingertips to form a sand-like texture

2.Add the egg yolk and the chopped thyme and continue to work the mix until it comes together to form a dough.
When your dough is ready, wrap it in cling film and leave in the fridge to rest for 2 hours

3.Once the dough has rested, preheat an oven to 160ºC/gas mark 3.
Lightly dust a suitable workspace with flour and roll the dough to 1/2cm thickness, place into shallow 22cm spring form tin.
Use the excess dough to build a 1cm side for the tart

4.Bake for 13 minutes until lightly golden. Once cooked leave the pastry to cool in the tin

5.For the crème patissière, put the milk and vanilla pod in a saucepan and bring to the boil

6.Meanwhile, mix the sugar and the egg yolk in a separate bowl until you reach a creamy, smooth consistency. Add the cornflour and continue to whisk

7.Once the milk has come to a steady boil, pour half of the milk into the bowl, whisking thoroughly. Whisk the milk and the eggs in the bowl then return the mixture to the pan and continue to whisk on a low heat, returning to a steady boil. Continue to cook for 3 minutes after boiling

8.Reserve the crème patissière in the fridge on a clean tray and cover it tightly with cling film. Once chilled, place it in a bowl and gently whisk until smooth. Transfer to the fridge until ready to serve

9.For the marinated strawberries, place the cut strawberries into a bowl. Add the caster sugar, rosé wine and honey. Mix until glazed

10.Before serving, spread a generous 1cm layer of crème patissière across your cooked tart and place your marinated strawberries to cover. Once covered, drizzle the excess marinade across the tart to glaze

Apple Custard Tart.

Apple Custard Tart Recipe adapted from "Joy of baking".
Apple Custard Tart Recipe.