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Quick cherry, ricotta and honey tart


Serves: 8
timePrep time: 20 mins
timeTotal time:
Quick cherry, ricotta and honey tart
Photograph by Tara Fisher

Quick cherry, ricotta and honey tart


Serves: 8
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
411Kcal
Fat
26gr
Saturates
14gr
Carbs
34gr
Sugars
18gr
Fibre
1gr
Protein
7gr
Salt
0.6gr

Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes
Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes

Ingredients

  • 1 x 375g pack ready rolled puff pastry
  • butter (about 25g)
  • 4 tablespoons caster sugar
  • 1½ teaspoons ground cinnamon
  • 250g ricotta
  • 125g mascarpone
  • 350g pitted cherries
  • 2 tablespoons honey
  • 3 tablespoons toasted pine nuts

Step by step

  1. Preheat the oven to 220°C, fan 200°C, gas 7.
  2. Unroll 1 x 375g pack ready rolled puff pastry on to a large baking sheet; brush it with melted butter (about 25g).
  3. Mix 2 tablespoons caster sugar with 1 teaspoon ground cinnamon and sprinkle evenly over the pastry. Bake for 15-20 minutes or until golden; cool.
  4. Whisk together 250g ricotta, 125g mascarpone, a pinch of ground cinnamon and 2 tablespoons caster sugar; spread over the pastry.
  5. Scatter with 350g pitted cherries (frozen and defrosted or fresh), 2 tablespoons honey and 3 tablespoons toasted pine nuts. Serve immediately.

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