Tart with ricotta and sour cherries with balsamic vinegar

Tart with ricotta and sour cherries with balsamic vinegar

  • Metodo di cottura Al forno

Ingredienti

  • FOR THE TART BASE
  • 500g flour 00
  • 200g Sugar
  • 2 eggs
  • 100g Butter
  • Packet of yeast for desserts
  • to taste Lemon zest
  • to taste Salt
  • FOR THE AMARENE
  • 300g whole pitted sour cherries
  • qb Balsamic Vinegar of Modena PGI
  • FOR RICOTTA
  • 450g Ricotta
  • 200g Sugar

Strumenti

  • Chopping board
  • Rolling pin
  • Spoons
  • Whip
  • Bowls
  • Tart molds
  • Electric oven
  • Weight scale

Istruzioni

  • Prepare the tart base

    Make the traditional fountain with flour, add sugar, eggs, grated lemon, pinch of salt, melted butter and yeast.

    This recipe can be found in the recipe book of the Balsamic Vinegar consortium, we propose it again because it is really very good. I took the liberty of changing the tart base with my great-grandmother's original recipe.

    After making a nice dough we put it and let it rest in the fridge in a plastic bag.

    Prepare the tart base
  • Prepare the fillings for the tarts

    Put the ricotta in a bowl with the sugar and knead it.

    Add the Balsamic Vinegar to the black cherries. Choose the quantity of Balsamic Vinegar of Modena PGI and sugar according to your tastes.

    Prepare the fillings for the tarts
  • Assembly of tarts

    Grease and flour the molds. Pull the base of the thin tart and place it in the molds.

    Add black cherries to the Balsamic Vinegar of Modena PGI on the bottom, covering it completely.

    Cover everything with the sugar and ricotta mixture and close with discs of dough, eliminating the excess on the edges.

    Assembly of tarts
  • Bake and enjoy

    Sprinkle the surface of the tart with sugar and bake at 180 ° C for 20-25 minutes.

    When they are cold, remove them from the molds and taste them. Enjoy your meal!

    Bake and enjoy
Gravatar Beatrice Lusetti
Beatrice Lusetti Figlia di Morena e Fabio
Ideatrice della rubrica Le Ricette di Casa, è appassionata di cucina e ama scoprire piatti realizzati da persone appassionate come lei

In questa ricetta abbiamo utilizzato

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