A simple and refreshing cranberry tart with a minty ricotta topping.
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Preheat oven to 325. Butter and lightly flour a 9" pie or tart pan. Spread cranberries in the bottom of the dish and sprinkle with the nuts and the half cup of sugar.
In a mixing bowl, combine the melted butter, eggs, juice or liqueur, orange peel, sugar and flour. Beat with a wire whisk until smooth.
Pour the batter over the cranberries. Bake in the 325 degree oven for 35-45 minutes, or until the top is golden brown. Cool on a wire rack. Cover lightly to store. For the ricotta topping: whisk together the ricotta, mint, and maple syrup. Add cream or milk, a little at a time, to thin the cheese as needed. It should have about the consistency of mashed potatoes. To serve, garnish small pieces of the tart with a scoop of ricotta and a mint sprig.
Just so you know - the original recipe called for double the amount of batter, but we found it overwhelmed both the cranberries and a typical pie plate. This recipe makes a beautiful small tart that will serve eight. It does need a nice, soothing topping. The ricotta does it for me, but it goes almost as well with whipped cream or vanilla ice cream.
Ingredients
Directions
Preheat oven to 325. Butter and lightly flour a 9" pie or tart pan. Spread cranberries in the bottom of the dish and sprinkle with the nuts and the half cup of sugar.
In a mixing bowl, combine the melted butter, eggs, juice or liqueur, orange peel, sugar and flour. Beat with a wire whisk until smooth.
Pour the batter over the cranberries. Bake in the 325 degree oven for 35-45 minutes, or until the top is golden brown. Cool on a wire rack. Cover lightly to store. For the ricotta topping: whisk together the ricotta, mint, and maple syrup. Add cream or milk, a little at a time, to thin the cheese as needed. It should have about the consistency of mashed potatoes. To serve, garnish small pieces of the tart with a scoop of ricotta and a mint sprig.
Just so you know - the original recipe called for double the amount of batter, but we found it overwhelmed both the cranberries and a typical pie plate. This recipe makes a beautiful small tart that will serve eight. It does need a nice, soothing topping. The ricotta does it for me, but it goes almost as well with whipped cream or vanilla ice cream.
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