Want to make your ricotta tart better? Add tangy cherries
Sour cherry jam, with its balance of sweet and sour, is best in this tart.
Keywords
- tart recipe
- ricotta jam tart
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- Ricotta and cherry jam tart
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- cookbook
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Cooking tools:
- Springform pan
- Food processor
- Cooking spray
- Mixing bowl
- Whisk
- Spatula
- Cooling rack
- Oven
- Measuring cup
- Pulse
- Sifter
Ingredients
- 1 large egg
- 2 teaspoons vanilla extract
- 65 grams (½ cup) slivered almonds
- 71 grams (⅓ cup) white sugar
- 2 teaspoons grated lemon zest
- 163 grams (1¼ cups) all-purpose flour
- 57 grams (⅓ cup) semolina flour or 48 grams (⅓ cup) fine yellow cornmeal
- ½ teaspoon baking powder
- ½ teaspoon table salt
- 85 grams (6 tablespoons) salted butter, cut into ½-inch cubes, room temperature
- 15 or 16-ounce container whole-milk ricotta
- 1 large egg yolk
- 1 tablespoon poppy seeds
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
- 320 grams (1 cup) sour cherry jam (see headnote)
- 1 teaspoon grated lemon zest
- Powdered sugar, to serve
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