Ricotta and Persimmon Tart
Baking and Desserts • European
Description
Ricotta and Persimmon Tart
Ingredients
- Sugar 2 tablespoons
- Almond 0 oz
- Wheat Flour 10 oz
- Butter 10 oz
- Whole egg 2 pieces
- Vinegar essence 1 tablespoon
- Ricotta cheese 10 oz
- Vanilla Pod 1 piece
- Brandy 2 tablespoons
- Orange zest 2 tablespoons
- Chicken Egg 1 piece
- Honey 1 tablespoon
- Persimmon 5 pieces
- Apricot Jam 2 tablespoons
- Water 1 tablespoon
Step-by-Step Guide
Step 1
Sift the flour, add cold butter grated on a coarse grater. Mix well until crumbly. The butter should not start melting, so do everything quickly.
Step 2
Add sugar, egg yolks, and vanilla essence. Mix everything quickly again. The dough should be smooth and quite elastic. Roll the dough into a ball and wrap it in plastic wrap, then refrigerate for about 30–40 minutes.
Step 3
In a bowl, combine the flour, ricotta, softened butter (50 g), egg, sugar, and honey, mixing until a smooth creamy consistency is achieved. Split the vanilla pod, scrape the seeds with a knife, and add them to the mixture along with the brandy and zest. Mix again and refrigerate for 10 minutes.
Step 4
Remove the dough from the refrigerator and roll it out between two sheets of parchment paper. The thickness should be about 0.5 cm, and the diameter should be 5–6 cm larger than the diameter of the tart pan. Place the dough in the pan and carefully smooth it along the edges. Trim any excess. Prick with a fork to prevent puffing. To help the tart release easily from the pan, place a circle of paper at the bottom.
Step 5
Layer the sliced persimmons on top, followed by an evenly spread cream layer, and finish with thin slices of persimmons arranged randomly on top. Bake the tart in the oven for 30 minutes at 390°F.
Step 6
Brush the finished tart with apricot jam or maple syrup for shine. Dust with powdered sugar if desired.
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