Ricotta Tart with Limoncello-Cherries

Chef raves about a cannoli he once had with limoncello-soaked cherries folded into the filling but I certainly don't have enough free time for frying and piping. So I turned the idea on its head and made a sweet ricotta tart, then topped it with dried sour cherries reconstituted in limoncello and sugar. The fruit gets a nice boozy kick, which jazzes up the sweet cheese filling—even our pickiest snacker in the office gave it his stamp of approval!

LIMONCELLO-CHERRY RICOTTA TART

 

FOR THE CHERRIES

1 cup dried sour cherries

1 cup limoncello 

1 cup sugar

Zest of 1 lemon, peeled into 1/2 inch strips using a vegetable peeler

FOR THE DOUGH

1 1/2 cups all-purpose flour

3 tablespoons sugar

Kosher salt

6 tablespoons cold unsalted butter, cut into pieces 

1 large egg, beaten

FOR THE FILLING

2 cups whole milk ricotta cheese

3/4 cup sugar

1 tablespoon cornstarch

1 1/2 teaspoons finely grated lemon or orange zest 

1 teaspoon vanilla extract

3 large eggs, beaten

1. Make the cherries: Put the cherries, limoncello, sugar, lemon zest and 1/4 cup water in a small saucepan and bring to a simmer over medium-low heat. Simmer, stirring, until the sugar dissolves. Turn off the heat and let the cherries soak until plump, about 15 minutes.

2. Meanwhile, make the dough: Pulse the flour, sugar and a pinch of salt in a food processor until combined. Add the butter and pulse until the mixture looks like coarse meal. Drizzle in the egg and 1 tablespoon cold water and pulse until the dough starts to come together. 

3. Turn the dough out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 30 minutes. Roll the dough out to about 1/8 inch thick on a lightly floured surface. Press the dough into a 9-inch tart pan with a removable bottom. Trim the excess dough and prick the bottom all over with a fork. Chill for another 30 minutes. 

4. Preheat the oven to 350˚. Line the crust with parchment paper and fill with pie weights or dried beans. Bake until the edges are golden, about 10 minutes, then remove the weights and parchment and continue baking until golden all over, about 10 more minutes. Transfer to a rack to cool (but leave the oven on).

5. Meanwhile, make the filling: Mix the ricotta, sugar and cornstarch in a large bowl using a rubber spatula until combined. Stir in the lemon zest and vanilla. Stir in the eggs. Spoon the filling into the prepared tart shell; use the spatula to smooth the top of the filling. Bake until the filling is just set, about 20 minutes. Transfer to a rack to cool completely. 

6. Strain the prepared cherries (reserve the liquid, if desired). Transfer the tart to a cake plate. Top with the cherries and drizzle with some of the liquid, if desired.