Sablè tart with ricotta and sour cherry compote
Sonia Meraglia Nuzzo
Time of realization: 2 hours + 12 hours shortcrust pastry rest
Degree of difficulty (1 to 5): 2
26 cm tart mold
Ingredients for the pastry (recipe by Luca Montersino)
500 g 00 flour
300 g cold butter
200 g powdered sugar
80 g of egg yolks
Lemon peel
1 pinch of salt
For the filling
500 g of mixed ricotta (cow and goat)
3 tablespoons of granulated sugar
Lemon peel
1 250 g jar of sour cherry compote
To decorate
strawberries, blackberries, raspberries, kiwis and lemon zest
snowdrop powdered sugar
pie grid to obtain the surface of the pie
Method
Prepare the pastry 12 hours before.
Pour the flour, butter, lemon zest, pinch of salt into the mixer and let it sand, that is, work until the mixture takes the shape of sand. Now add the icing sugar, immediately after the egg yolks and mix. Pour the mixture, thus obtained, on a pastry board, working it a little with your hands, until you get a homogeneous dough. Wrap with cling film and let it rest in the fridge for 12 hours.
First, spread the pastry on parchment paper, place it on the grill for pies and place in the freezer, until it is time to close the pie. Line the tart pan, after having greased it and prick with a fork.
Mix the ricotta with the sugar, after having drained it, adding the lemon zest.
Arrange the sour cherry compote over the entire base of the pan, already coated with shortcrust pastry, and, immediately above, the layer of ricotta. Close the tart with the resulting grid of pasta, eliminating, with the help of a small knife, the remaining dough on the edge.
Bake at 180 ° C for 35/40 minutes. When the tart is cold, cut the fruit into small pieces and decorate. Sprinkle with Bucaneve powdered sugar and refrigerate, remembering to take it out 40 minutes before enjoying it.
based on 7 Review (s)
