Tart with ricotta and persimmon
6 servings
75 minutes
Tart with ricotta and persimmon is the embodiment of refined European pastry, where the softness of delicate dough meets the silky filling of ricotta and aromatic persimmon. This dessert originates from Mediterranean culinary traditions that value the natural sweetness of fruits and the creamy texture of cheeses. The divine combination of creamy ricotta with hints of vanilla and citrus zest creates a rich flavor, while persimmon adds juiciness and a warm honey hue. A light aroma of cognac enhances the depth of flavor, and apricot jam gives an appetizing shine. The tart is perfect for cozy tea gatherings and festive feasts, highlighting the harmony of natural ingredients. It is not just a dessert — it is a work of art that brings pleasure with every bite.
1
Sift the flour, add the icy butter grated on a coarse grater. Mix well until crumbly. The butter should not start to melt, so everything must be done quickly.
- Wheat flour: 250 g
- Butter: 250 g
2
Add sugar, egg yolks, and vanilla essence. Mix everything quickly again. It should result in a smooth, fairly elastic dough. Roll the dough into a ball and wrap it in film, then send it to the refrigerator for 30-40 minutes.
- Sugar: 2 tablespoons
- Egg yolk: 2 pieces
- Vanilla essence: 1 tablespoon
3
In a bowl, add flour, ricotta, softened butter (50 g), egg, sugar, honey, and mix until a uniform creamy structure is achieved. Clean the vanilla pod, collect the seeds with a knife and add to the mixture, then add cognac and zest. Mix again and refrigerate for 10 minutes.
- Wheat flour: 250 g
- Ricotta cheese: 250 g
- Butter: 250 g
- Chicken egg: 1 piece
- Sugar: 2 tablespoons
- Honey: 1 tablespoon
- Vanilla: 1 piece
- Cognac: 2 tablespoons
- Orange zest: 2 tablespoons
4
Take the dough out of the fridge and roll it out between two sheets of parchment. The thickness should be about 0.5 cm, and the diameter should be 5-6 cm larger than the diameter of the pan. Place the dough in the pan and carefully smooth it along the edges. Trim any excess. Prick with a fork to prevent puffing up. To ensure the tart comes out easily from the pan, place a circle of paper at the bottom.
5
Place sliced persimmon on top, then evenly spread cream, and finally add thin slices of persimmon in a random shape. Bake the tart in the oven at 200 degrees for 30 minutes.
- Persimmon: 5 piece
- Ricotta cheese: 250 g
6
For shine, brush the ready tart with apricot jam or maple syrup. Dust with powdered sugar if desired.
- Apricot jam: 2 tablespoons