Ingredients
- Crust:
- 1 ½ cups of flour
- 7 Tablespoons of butter (110 grams)
- 2 egg yolks
- ½ cup sugar
- ¼ tsp salt
- Filling:
- 1 ½ cups whole milk ricotta
- 1 egg
- ¾ cups sugar
- 2 ½ cups pitted fresh cherries
Preparation
Step 1
Preheat oven to 350F (180c).
Place flour in a big bowl, and make a well in the center of the mound. Place cut up butter, sugar , salt and yolks in the dent. Gently start to mush it all together, eventually working in the rest of the flour. Give it a few good shoves with the heel of your hand to work it all together.
Line a 9 inch tart pan with removable bottom with parchment paper. Place the dough in the pan, spreading it out with the heel of your hand until it covers the pan and a bit up the sides. (don’t even try to roll it out)
Cover the dough with parchement paper and pie weights and bake the crust for about 15 minutes, until starting to turn golden.
Take out and let cool.
Whip the ricotta with a fork till smooth. Add sugar and eggs, and stir till smooth, Fold in cherries.
Fill tart shell with ricotta mixture, place back in oven and cook for about 25 minutes, until set.
Let cool to room temperature and serve.
(When I don’t have cherries, I happily substitute chocolate chips!)