I posted recently about making fresh Ricotta Cheese. I received the Silver Spoon cookbook as a gift from my parents and found a recipe that utilizes the ricotta nicely. A ricotta and cherry tart is an elegant dessert - AND you can use the leftover lemon rind from making the ricotta cheese.
1 1/2 cups all-purpose flour
1/2 cup sweet butter, chopped into small 1/2 inch pieces
1/2 cup superfine sugar
1 egg yolk
Lemon rind, minced (from 1/2 lemon)
2 cups sour cherries, pitted
1 1/2 cups Ricotta Cheese
Sift to make a mound. In the center, add the egg yolk, butter, lemon rind and half of the sugar. Mix well and shape into a ball. Refrigerate 30 minutes.
Preheat oven to 350.
Add cherries, 4 tablespoons water and remaining sugar in medium sauce pan and cook 20 minutes over medium-low heat. (Bring to a simmer, then turn to medium-low).
Drain the cherries and mix with ricotta in medium-sized bowl.
Grease and dust a tart pan. Halve the dough and roll out one half on lightly floured surface to make a 1/4 inch thick circle. Place in tart pan. Roll out remaining dough and cut into long strips to make a lattice top for the tart.
Sprinkle ricotta mixture over tart shell. Cover with lattice strips and press remaining dough around sides of tart forming a ring. Use enough pressure to seal the dough to tart shell.
Bake about 45 minutes, then let cool before serving.