Lindy Wildsmith
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Lindy Wildsmith
Macedonia of spring veg with matcha dressing

R E C I P E  O F  T H E  M O N T H

Franco’s crostata di ciliege e ricotta
Cherry and ricotta tart
Serves 8


400g flour

200g butter room temperature

2 eggs

2 tablespoons cold water



400g ricotta

300g cherries

150g sugar

1 egg

Grated zest of ½ a lemon

Pinch of cinnamon 

Cherry & Ricotta Tart

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


Lindy has worked with photographer Kevin Summers on both Artisan Drinks and Raw and Rare from which these images have been taken.
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