Cranberry and Ricotta Tart
Makes one tart 11" tart. You can use a 9.5", but will have a little dough left over.
For the crust:
Roll the chilled dough onto a lightly floured surface into a roughly 13 inch circle, about 1/4 inch thick. Transfer to a 11 inch tart pan with removable bottom*. Prick with a fork and chill in the fridge for an hour.
When ready to bake, preheat oven to 350 degrees F. Cover the tart crust tightly with greased aluminum foil and fill with pie weights or beans. Bake for 25 minutes. Remove the pie weights and aluminum foil and bake for an additional 15-20 minutes until crust just begins to turn brown. Cool completely.
To make the filling, combine the creme fraiche, ricotta, sugar, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium high speed until smooth. Scoop mixture into a separate bowl. Clean the bowl of the stand mixer.
In the cleaned bowl, beat the heavy whipping cream with a whisk attachment on high speed to medium peaks. While mixing on medium low speed, gradually spoon in the creme fraiche and ricotta mixture until combined and smooth. Spoon into the cooled tart crust.
To make the topping, combine the cranberries, brown sugar, sugar, orange juice and zest n a saucepan. Place over medium high heat and bring to a boil, stirring occasionally. Reduce heat and simmer for approximately 20 minutes, stirring frequently, until mixture has thickened. Cool completely. Spoon onto tart.
The tart crust and topping can be made in advance if desired. The filling is best spread directly into the crust after mixing. The cranberry topping, filled crust, and final assembled tart should be stored in the fridge.
I also made this tart with Dried Cherries. Increase your orange juice to 1.5 C and omit the sugars.
For the crust:
- 3/4 cup unsalted butter, at room temperature
- 1/3 cup powdered sugar
- 1 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 large egg yolk
- 1 tablespoon cold water – may need more to bring it together.
- 1 cup pecans, finely chopped
- 5 ounces Bellwether Farms Créme Fraîche, at room temperature
- 12 ounces Bellwether Farms Whole Milk Ricotta, at room temperature
- 1/2 cup heavy whipping cream
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 12 ounces fresh cranberries
- 2/3 cup brown sugar
- 1/3 cup sugar
- 3/4 cup freshly squeezed orange juice
- Zest of one orange
Roll the chilled dough onto a lightly floured surface into a roughly 13 inch circle, about 1/4 inch thick. Transfer to a 11 inch tart pan with removable bottom*. Prick with a fork and chill in the fridge for an hour.
When ready to bake, preheat oven to 350 degrees F. Cover the tart crust tightly with greased aluminum foil and fill with pie weights or beans. Bake for 25 minutes. Remove the pie weights and aluminum foil and bake for an additional 15-20 minutes until crust just begins to turn brown. Cool completely.
To make the filling, combine the creme fraiche, ricotta, sugar, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium high speed until smooth. Scoop mixture into a separate bowl. Clean the bowl of the stand mixer.
In the cleaned bowl, beat the heavy whipping cream with a whisk attachment on high speed to medium peaks. While mixing on medium low speed, gradually spoon in the creme fraiche and ricotta mixture until combined and smooth. Spoon into the cooled tart crust.
To make the topping, combine the cranberries, brown sugar, sugar, orange juice and zest n a saucepan. Place over medium high heat and bring to a boil, stirring occasionally. Reduce heat and simmer for approximately 20 minutes, stirring frequently, until mixture has thickened. Cool completely. Spoon onto tart.
The tart crust and topping can be made in advance if desired. The filling is best spread directly into the crust after mixing. The cranberry topping, filled crust, and final assembled tart should be stored in the fridge.
I also made this tart with Dried Cherries. Increase your orange juice to 1.5 C and omit the sugars.