Ricotta Tart With Dried Fruit Compote Recipes

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BLUEBERRY OR BLACKBERRY COMPOTE WITH YOGURT OR RICOTTA



Blueberry or Blackberry Compote with Yogurt or Ricotta image

Blueberries don't need much in the way of sweetener (blackberries are more tart, so you might want to use a little more with them), yet this simple compote will transform a plain bowl of yogurt or ricotta cheese into a dessert - or a very nice breakfast. The compote is modeled on Deborah Madison's recipe in her lovely book, "Seasonal Fruit Desserts." She sweetens her compote with maple syrup or maple sugar, which is also a lovely way to go. The small amount of cinnamon brings out the essential essence of the berries. I like to add a touch of rose water; the floral essence is beautiful with the berries. Don't simmer for too long, or the compote will become more like jam - though it is also nice as a sort of jam with toast. Ricotta is richer than yogurt, so I serve less of it with the berries.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, lunch, dessert, side dish

Time 15m

Yield about 1 cup compote, serving 4

Number Of Ingredients 7

3/4 pound (2 boxes) blueberries or blackberries (about 2 1/2- 2 3/4 cups)
1/8 teaspoon ground cinnamon
2 to 3 tablespoons mild honey or agave nectar, or organic sugar, to taste
1 teaspoon fresh lemon or lime juice
1/4 teaspoon rose water
2 cups plain Greek or thick yogurt, or 1 1/3 cups ricotta
1 teaspoon cornstarch mixed with 2 tablespoons water

Steps:

  • Combine all ingredients except cornstarch dissolved in water and ricotta or yogurt in a saucepan. Add 1 tablespoon water and bring to a simmer over medium heat. Simmer until blueberries release their juices and blackberries begin to break apart, about 10 minutes. Stir occasionally from time to time.
  • Stir in dissolved cornstarch and stir until mixture thickens. Remove from heat and allow to cool, or serve warm, spooned over yogurt or ricotta. Alternative method: I use this method with blackberries, since as they break down more: Toss the berries in a bowl with 2 tablespoons organic sugar. Cover and refrigerate overnight. The next day, add 1 more tablespoon sugar, honey or agave nectar if desired and proceed with step 1 of the recipe.

Nutrition Facts : @context http, Calories 314, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 16 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 10 grams, Sodium 106 milligrams, Sugar 21 grams

FRESH BERRIES & SWEET RICOTTA



Fresh Berries & Sweet Ricotta image

Provided by Ina Garten

Categories     dessert

Time 55m

Yield 6 servings

Number Of Ingredients 17

Homemade Ricotta (recipe follows)
2 tablespoons sugar
2 tablespoons liquid honey
1 1/2 teaspoons pure vanilla extract
2 cups fresh strawberries, hulled and halved or sliced, depending on size (see Cook's Note)
2 (6-ounce) packages fresh raspberries
2 (6-ounce) packages fresh blueberries
Fresh Raspberry Sauce (recipe follows)
Grated lemon zest, for serving
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar
1 (6-ounce) package fresh raspberries
1/2 cup sugar
1 cup (12 ounces) seedless raspberry jam, such as Tiptree (see Cook's Note)
1 tablespoon framboise liqueur

Steps:

  • Place the Homemade Ricotta in a medium bowl and stir in the sugar, honey, and vanilla. Set aside at room temperature for up to 2 hours. In another bowl, combine the strawberries, raspberries, and blueberries.
  • When ready to serve, divide the berries among 6 bowls. With an ice cream scoop, place a large dollop of the ricotta in each bowl and drizzle with lots of the Fresh Raspberry Sauce. Sprinkle with the lemon zest and serve.
  • Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
  • Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
  • Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate.
  • The ricotta will keep, refrigerated, for 4 to 5 days.
  • Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.

BERRY RICOTTA TARTLETS



Berry Ricotta Tartlets image

Provided by Giada De Laurentiis

Time 1h46m

Yield 15 to 18 tartlets

Number Of Ingredients 16

1 cup all-purpose flour, plus extra, for dusting
1/2 cup almond flour
1/4 teaspoon fine sea salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup sugar
1 tablespoon honey
1 teaspoon pure vanilla extract
4 medium strawberries, chopped into 1/4 to 1/2-inch pieces to yield 1/2 cup
1/2 cup blackberries or raspberries, halved
1/2 cup blueberries
1 tablespoon lemon juice
1 tablespoon powdered sugar
1 1/2 cups whole milk ricotta
1/4 cup powdered sugar
2 teaspoons lemon zest
Special equipment: a 2 1/2-inch round cookie cutter

Steps:

  • For the crust: In a medium bowl, whisk together the all-purpose flour, almond flour, and salt. Set aside. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Beat in the honey and vanilla. With the machine running, gradually add the dry ingredients and blend until incorporated. Transfer the mixture to a work surface and knead into a dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  • Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone liner. Set aside.
  • On a lightly floured work surface, roll the dough into a 12-inch diameter circle, about 1/4-inch thick. Using a 2 1/2-inch round cookie cutter, cut out circles of the dough and arrange on the prepared baking sheet. Gather any scraps of dough and gently knead together. Roll out until 1/4-inch thick. Cut out additional circles of dough and place on the baking sheet (there should be a total of 15 to 18 circles). Bake until slightly golden around the edges, 10 to 12 minutes. Cool on the baking sheet for 15 minutes.
  • For the berries: In a medium bowl toss together the strawberries, blackberries, blueberries, lemon juice, and sugar. Let the mixture stand for 30 minutes.
  • For the ricotta topping: In a medium bowl, mix together the cheese, powdered sugar, and lemon zest.
  • To assemble the tartlets: Spoon 1 1/2 tablespoons of the ricotta topping in the center of each crust. Using a small spoon, make a shallow well in the ricotta topping and fill with a little of the berry mixture. Arrange on a platter and serve.

RICOTTA TART WITH LEMON POPPY CRUST



Ricotta Tart With Lemon Poppy Crust image

This simple, not-too-sweet tart is reminiscent of a cheesecake but with a higher crust-to-filling ratio. If you've got excellent, ripe fruit, feel free to lay it on top - berries, figs, poached rhubarb or pears, pineapple, plums - anything sweet and juicy will contrast nicely with the milky ricotta filling. Or just drizzle the tart with good flavorful honey and serve it plain. It's an elegant way to end a meal. If you aren't a poppy seed fan, just leave them out of the crust. Or substitute sesame seeds instead for a similar crunch, if different flavor.

Provided by Melissa Clark

Categories     snack, pies and tarts, dessert

Time 2h45m

Yield 8 servings

Number Of Ingredients 15

1 1/2 cups/185 grams all-purpose flour
1/2 cup/50 grams blanched sliced almonds
1/3 cup/40 grams confectioners' sugar
Grated zest of 1 lemon
Pinch kosher salt
1/2 cup/113 grams/1 stick unsalted butter, cold and cubed
1 large egg, lightly beaten
1 tablespoon/10 grams poppy seeds
1/4 cup/55 grams mascarpone
1/4 cup/50 grams sugar
1/8 teaspoon/1 gram cinnamon
1 3/4 cups/400 grams ricotta
1 large egg plus 1 large egg white
1 teaspoon/5 milliliters good strong honey, more for drizzling (optional)
1/8 teaspoon/1 gram kosher salt

Steps:

  • Make the tart shell: Place 1/4 cup/31 grams of flour and the almonds in a food processor with the blade attachment. Process until almonds are finely ground, about 1 minute. Add remaining 1 1/4 cups/154 grams flour, the sugar, the lemon zest and the salt. Pulse to combine.
  • Add butter and pulse until a coarse meal forms. Add egg and pulse just until a crumbly dough comes together. Add poppy seeds and pulse briefly to combine. Press dough into a disk, wrap in plastic and chill for at least 1 hour or overnight.
  • When ready to bake the tart, roll the dough out between 2 sheets of plastic to a 3/8-inch thickness. Line a 9-inch tart pan with the dough and chill for 30 minutes.
  • Heat oven to 325 degrees. Line the tart shell with foil and fill with baking weights. Bake for 20 minutes, then carefully remove the foil and baking weights. Continue baking, uncovered, for about 15 additional minutes or until tart is light golden in color.
  • While the tart crust is baking, make the filling: In the bowl of an electric mixer, combine mascarpone, sugar and cinnamon. Using the paddle attachment, beat mixture until light and fluffy, about 2 minutes. Add ricotta, egg plus egg white, honey and salt, and mix to combine. Pour filling into baked tart shell and smooth the top (crust can still be hot when you add the filling).
  • Bake tart for 20 to 30 minutes, or until filling is just set in the center (a little wobble is O.K.). Let cool at room temperature on a wire rack. If you like, drizzle with honey or arrange fruit on top just before serving. Tart is best served the same day as baking.

Nutrition Facts : @context http, Calories 405, UnsaturatedFat 10 grams, Carbohydrate 33 grams, Fat 25 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 13 grams, Sodium 158 milligrams, Sugar 12 grams, TransFat 0 grams

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