R E C I P E O F T H E M O N T H
Franco’s crostata di ciliege e ricotta
200g butter room temperature
2 tablespoons cold water
Grated zest of ½ a lemon
Pinch of cinnamon
Make pastry by combining all the ingredients, either in a food processor or by hand. Cover with cling film and leave to rest for half an hour in the fridge.
Remove stones from the cherries and put them in a saucepan with 100g of sugar and a pinch of cinnamon. Cook gently for 10 minutes then leave to cool.
Beat together the ricotta, egg and lemon zest with the remaining sugar until a smooth creamy texture is obtained.
Roll out ¾ of the pastry and line a buttered 23cm tart tin with it. Add the cherry mixture and then the ricotta mixture, level it out. Make strips from the remaining pastry and decorate the top with a criss cross of pastry strips.
Bake in an oven set at 180C for 40/45 minutes.
Leave to cool then put in fridge
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