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The ricotta tart cherries and cherry

My sister is fond of cheese, which ends, every day, never miss his cooking! and believe it! ricotta, fresh and classic basket full, is directly purchased from a cooperative within walking distance from home. To further its tasty lunches, as my classic tart cherries had liked, why not join ricotta and cherries?

here is the

stuffed with tart cherries and ricotta

for SHORT CRUST PASTRY long since I follow the following recipe ...

300 g flour 1 egg and 1 egg yolk

150 g sugar (white or brown or mixed as you like ..)

between 150 and 160 g cold butter (the recipe, in theory, it provides 175 but I always decreases)

work the ingredients with your fingertips very quickly to form a smooth and homogeneous and store in refrigerator for at least an hour covered with foil.

In the meantime I prepared the CHERRIES cleaning them, removing the stone and putting pieces together in a pan with a little cinnamon for about 10 '(if you want you can substitute the cherry jam!). Now for the

RICOTTA (from the collection A cherry a day ): I have mixed with the whisk 400 g of ricotta with one egg, the zest of a lemon and 50g sugar until a smooth cream.

I spread the pastry, I moved into a well greased and floured cake pan, I distributed the mixture of cherries (now cold) and above, with a spatula, the mixture of ricotta. I finally decorated with the advanced pastry tart.

Needless to say that the run time of this tart is minimal:)! moved quickly in a short.

I would advise to leave the pie "to settle" before moving on to the tasting otherwise might be too crumbly! very good !!!!!!!

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At all! The products of

year sparrows, blackbirds, finches and doves have proved forgiving! They did not even touch one of our cherry trees ... they were so busy collecting days with my mother, days that have unleashed a marathon last recipe in the kitchen!

then we start the list of recipes with fresh cherries with this gorgeous soft and tasty and we eat already the second in recent days:) I used

200 g of chopped almonds, cherries

a few sprigs of rosemary

once washed and pitted cherries (I let them cool!) the three ingredients have been transferred in a loaf pan greased and floured, forming two layers: the first

cherries, almonds, followed by the second of a few leaves of rosemary.

The dough is actually that of a clafoutis and refers to the recipe Via Deller

40 g.

butter 4 eggs 20 cl. 100 grams of milk

flour 60 g. brown sugar 1 pinch of salt


beat the eggs with sugar, a pinch of salt, add the flour, milk and melted butter. The mixture
must be poured over fruit. I baked for about 25 ', maybe even more, at 210.

E 'a plum cake came out soft and not tell you that obviously went like hot cakes!
I would say perfect for breakfast, but in reality it was for lunch, dinner, snack as ...;)

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There's something at the bottom!