As promised, I said I was going to post my Cherry Studded Ricotta Tart, so here it is! Creamy, light, slightly sweet and bursting with cherry flavor, all nicely baked into an almond crust. It’s the perfect summer dessert to have out on the patio with a cup of espresso!
Deep into summer cherries are bountiful here right now, so if you don’t mind pitting fresh cherries go right ahead, you’ll need around 23 or so for a 9 inch tart. I must confess pitting is not my favorite thing to do so I cheat a little bit and use these yummy dark Morello cherries I discovered from Trader Joe’s. All you have to do is open the lid, pour them into a strainer and drain them really good.
Normally I would make a graham cracker crust for this tart but I thought I would change it up this time and make an almond crust, since almonds and cherries go so well together.
It was a great choice if I do say so myself!
Just look at that crunchy, nutty crust!
Put the espresso on, grab a slice and enjoy!
This past weekend we had relatives from out of town visiting, they wanted to go into the city to see Millenium Park and “The Bean” so we drove down, parked our car and walked all over town.
It was a gorgeous summer day, the perfect temperature to dine outside and enjoy the views.
The river looked exceptionally beautiful that day, the sun was glistening on the water, even the buildings were shining! If your visiting Chicago take the architectural boat tours it’s one of the best ways to see the city.
We made it to “The Bean” then sat and people watched by the fountain, I highly recommend it!
Of course eating and drinking along the way makes it even more fun!
- ALMOND CRUST
- 1½ cups almond meal
- 3 tablespoons melted butter
- 3 tablespoons sugar
- RICOTTA FILLING
- 2 cups, drained ricotta cheese
- 2 eggs
- ⅓ cup sugar
- zest of 1 lemon
- 1 teaspoon vanilla
- pinch of cinnamon
- feel free to add 1 tablespoon of Limoncello if you so desire, optional
- 24 pitted cherries.
- FOR CRUST.
- Add melted butter to almond meal and sugar, mix well then pat into a 9" tart pan.
- Place tart pan on a baking sheet then place into a 375 degree oven for 10 minutes. Remove.
- FOR FILLING.
- With a hand mixer blend together the ricotta cheese, sugar, eggs, zest and flavorings until smooth and creamy. Pour mixture into the tart pan and place into the oven for 5 minutes. Remove, then carefully studd your cherries on top.
- Place cherry studded tart back into the 375 degree oven and continue baking 30-40 more minutes or until toothpick comes out clean in the center.
- Let it cool completely, then refrigerate for an hour or two before serving.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
I made your tart yesterday. It was so delicious. So much lighter than a cheesecake. I made the almond crust, almond meal from TJ’s along with their cherries. Thanks Marie for your wonderful recipe.
That’s awesome Dena, glad you liked it!
This looks like a perfect Summertime treat! I think I’d like to try it with Blueberries instead of cherries.
Keep your fingers crossed for me!!
If I didn’t already have so many blueberries around (what a great bounty we’ve had this year!) I’d be sorely tempted to go cherry. What do you think of blueberries? I love the idea of the almond crust — I’ll be on the lookout for almond meal. Bob’s Red Mill? Thanks for sharing. Love, love, love Chicago and can’t wait to get there in a few weekends!
I was so excited to visit your blog today and see the cherry tart recipe!!! Thanks for sharing another fabulous recipe!
Hi Marie, I enjoy anything with ricotta and a sweet treat with it is even better! Will make it next weeekend for a party. Spent the day in Chgo. yesterday ,went to the Randolph street market festival,great; Then went to the Donut Vault for the greatest donuts I have ever had, 100 people in line. Then went shopping at thee huge Whole foods in Lincoln Park, the place takes up a whole block. At night went to the concert at Millenium Pk. Also I have never seen almond meal in the stores, can you tell me where I can purchase it? Thanks , your Blog is GREAT! Jim
Hi Jim, Sounds like a great day! I need to make it to the donut vault soon. Nice to hear from you Jim. Oh I got the almond meal right at Trader Joe’s.
I made this this afternoon for my husband, but we used blackberries instead of cherries, (that’s what we had laying around~smile) and it was JUST wonderful!!! I would make this for company! Thanks for posting this recipe!
Everyone always says Chicago is an exciting city. I have never been there, but my husband used to go there to attend electronics convention, and he just raved about it. Your photos certainly convey the excitement and pulse of life.
Now, for that tart, yes please! It looks grand. I too love those Morello Cherries, and Trader Joe’s! While fresh cherries are a dream, pitting them can be a chore, especially the older my hands get – to be honest. The filling looks great, and I bet that crust is a wonderful counterpoint. Brava!
Che dolce strepitoso ..da fare subito e bello anche il tour grazie al quale abbiamo visto i punti più interessanti di Chicago!!!!
That’ so my kind of dessert! Beautiful tart — and beautiful photos!
Oh Marie – This looks divine. I have some Italian cherries (with liqueur) in the fridge just waiting for something like this.
The tart looks fabulous Marie! I think I’ll pick up those cherries at TJs.
Love the pics of Chicago. I agree, the architectural boat tour is the best!
LL
You know I am always looking for good cherry desserts besides pies! THIS IS IT!
I have a cherry clafoutis on today, but the ricotta tart is right up my alley.
Pinned it. Have a wonderful Chicago weekend. I have to get there sooner than later.
xo
Hi Marie,
Of course I LOVE you, your pictures and absolutely YOUR recipes! Would like to make the cherry studded ricotta tart this weekend. For the almond meal do I toast the almonds first and then use food processor? And how long do I drain the ricotta cheese? Thank you so much for all your deliciousness! Patricia
Patricia, I bought a bag of almond meal, it was already processed but you do have to bake the crust for 10 minutes at 375 as stated before you place the filling in. As far as draining the ricotta you have to be the judge of that, you just don’t want it real wet. Place it in a fine strainer over a bowl, when it stops dripping you will know.
Great photos of Chicago, Marie. It’s one of my favorite cities. I have been looking for a ricotta tart filling. Can’t wait to try this.
I love Chicago, marie! I had such a good time when I visited a few years ago–I can’t wait to go back one day!
Your almond/ricotta /cherry tart looks divine! I love that I can make it for my gluten sensitive relatives –a win win!