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Rustic Apple & Old Chatham Ricotta Tart




Source of Recipe


Chef J. Bryce Whittlesey


List of Ingredients




Tart Cream Filling
4 eggs, room temp
9 ounces sugar
4 ounces butter
4 teaspoons lemon juice, fresh
8 ounces ricotta cheese, preferably old chatham
2 1/2 ounces all purpose flour
1/4 teaspoon salt
Beat eggs and sugar in a mixer on high until thick and very light.

Melt the butter in a pan and turn the heat up slightly until the milk solids turn a nutty brown color. Remove from the heat and add the lemon juice to stop the butter from cooking. Pour the butter through a fine mesh sieve lined with cheese cloth.

Pour into the beaten eggs; add the cheese, flour and salt and mix just to combine.

Apple Filling and Tart Crust
8 cardamom seeds, cracked
12 whole black peppercorns
3 cinnamon sticks
3 cups dry white wine
3 cups water
2 vanilla beans, split and scraped
1 1/4 pounds sugar
1 lemon, juiced
10 golden Delicious apple
1 package puff pastry (can be purchased in frozen section of grocery store)
1 tablespoon cinnamon sugar

Preheat oven to 350 degrees. Grease a 10" tart pan.

Put spices in a cheesecloth sachet; add to a pot with wine, water, vanilla beans, and sugar. Bring to a boil, reduce heat allow to simmer until sugar is dissolved, about 5 minutes. Remove from heat and let steep while preparing fruit.

Fill a large bowl with water and lemon juice. For apple wedges, peel and place in lemon water. Then one by one cut apples into quarters, core, then cut the quarters in halves yielding eighths.

Place apple wedges in poaching liquid just to cover surface and simmer about 3-4 minutes, check for doneness by piercing with a paring knife. Remove using a slotted spoon and place on a tray to cool. When poaching liquid has cooled, place cooled apples in liquid until ready to place in tart.

Cut puff pastry into desired shape and place in a greased tart pan. Spread filling evenly onto the bottom of tart shell and place apple wedges cut side down on filling in a circular arrangement.

Sprinkle with cinnamon sugar and bake at 350 degrees until puffed and golden brown.



Recipe