Cherry Ricotta Tart

For the crust: Combine the butter, flour and salt in the bowl of a food processor and pulse until crumbly. Slowly add the water into the food processor while pulsing and continue until the dough just begins to form into a ball. Remove dough from bowl, flatten it into a large disk on a piece of plastic wrap and refrigerate for 1 hour or freeze for 10 minutes.

Once chilled, roll dough into a 12×16 inch rectangle on a piece of parchment paper, trimming sides for evenness. Slip the dough (on the parchment) onto a large baking tray and chill for 10 minutes in the freezer. While chilling preheat oven to 350 F.

In a small bowl whisk together the egg yolk and whipping cream.

Brush the chilled pastry with the combined egg yolk and heavy cream. Use almond milk instead of cream if making this vegan. Sprinkle the 1/4 cup coarse sugar and almonds over the surface and bake until golden brown, about 30 minutes. Remove pan from oven and set on a rack. Allow crust to cool completely to room temperature.

While baking, combine the cherries, granulated sugar and zest in a medium bowl and allow to macerate for 1 hour. You could add a splash of amaretto if you like for flavor.

Once the pastry is cooled, spread the ricotta cheese over the top, then using a slotted spoon carefully scatter the cherries over the top. Sprinkle the zest evenly over the cherries. Serve the remaining cherry juice alongside the tart.

Recipe adapted from Martha Stewart.