Cherry Ricotta Tart

Suggested Wine Paring: Reserve Pinot Noir

Directions:

Tart Shell

  • ½ cup butter at room temperature
  • 1/3 cup sugar
  • 1 Tbsp vanilla
  • 1¾ flour
  • ¼ tsp salt

Filling

  • 1½ cups whole-milk ricotta cheese
  • 2 eggs
  • ¼ cup sugar
  • 1 Tbsp vanilla
  • 1½ cup cherry jam

Directions:

Preheat oven to 350 degrees.

In the bowl of a food processor combine butter, sugar, vanilla, flour and salt; pulse until just combined and granular. Press dough into 10-inch round removable bottom tart pan. Chill for 30 minutes.

In the meantime, mix in a food processor the ricotta, eggs, sugar and vanilla; mix until creamy. Spread the cherry jam evenly in the bottom of the chilled pastry shell. Pour ricotta mixture over the jam and spread evenly. Bake on the middle shelf in the oven for 50-60 minutes until the edges are lightly golden. Remove from oven and cool in pan for 10 minutes. Remove the rim and let cool completely. Serve with a glass of Jacuzzi Family Vineyards Pinot Noir.