Monday, December 10, 2012

Ricotta Cheese and Meyer Lemon Brunch Tart

Ricotta Cheese and Meyer Lemon Brunch Tart w/ Rosemary Honey Butter Syrup



Pastry Crust
  • 2 cups all purpose flour (plus more for rolling).
  • 1 tsp salt.
  • 3/4 cup butter (unsalted).
  • 1/2 cup ice water.
Cut butter into little cubes, about a 1/4 inch square. Put on a plate and place in freezer for 10 minutes.

Add 2 cups flour to food processor, add salt and pulse a few times.

Add chilled butter cubes and pulse 8 times.There will be big chunks of butter, you want that- that is good. Pour this from food processor into a medium sized bowl.

By the tablespoon add ice water to the crumbly butter/flour/salt mixture and stir with fork until it becomes moist and shaggy and looks sort of like you might have messed up. Take a bit in your hand and squeeze it. If it holds together easily empty the bowl into a gallon sized ziptop bag. If it does not hold together easily and is still too dry, add a little more ice water.

Press the dough into ball while inside the ziptop bag. Remove ball from bag and place on a floured surface, cutting board etc,. Cut the dough in half and press each half of dough into a 1 inch thick disk. Sprinkle each disk with a bit of flour and place back inside ziptop bag. Refrigerate for 1 hour.

After 1 hour, remove one disk of dough (place other disk in the freezer for another time), let sit for about 5-10 minutes or until still cool but soft. Place on floured work surface and roll out to 10-12 inch disk. Place disk on parchment paper and sheet pan and refrigerate while preparing filling.

Ricotta Lemon Filling:
  • 2 cups ricotta cheese.
  • 2 eggs.
  • 2 tablespoons finely grated Meyer lemon zest (regular lemons are great too).
  • 1/4 cup sugar.
  • 2 tablespoons lemon juice.
  • 1/3 cup all purpose flour, sifted.
  • 1 tablespoon milk or cream (for brushing crust).
Preheat oven to 400˚F.

Position a rack in the lower 1/3 of your oven. If you have a pizza stone use it.

With a whisk or fork, mix together the ricotta, eggs, zest, sugar and juice together in medium bowl. Add the sifted flour and stir until combined.

Remove rolled out disk of dough from refrigerator.

Keeping the dough disk on the parchment paper and sheet pan, spoon the ricotta mixture into the center of the disk.

Evenly spread the mixture out leaving about a 2 inch boarder around the sides.

Gently fold the bordering dough just over the edge of the filling. You should pinch the edges of dough together every few inches where it will naturally want to peak to help it hold it's shape while it bakes.

Once you have gone all around the sides pinching the dough, brush the edges with milk or a little cream and sprinkle with a bit of sugar.

Place tart in oven and lower oven temperature to 375˚F.

Bake the tart for about 40 minutes or until the crust is golden brown and the ricotta filling is slightly puffed and starting to brown.

Once it has finished baking, remove from oven. Be sure to slide the tart off of the sheet pan and parchment paper and onto a wire wrack to cool so the crust will stay flaky and crispy.

While the tart is cooling prepare the syrup.

Rosemary Honey Butter Syrup
  • 3 tablespoons butter.
  • 2 tablespoons honey.
  • 1 tablespoon fresh rosemary.
In small sauce pan or in microwave safe mug, melt all ingredients together until hot.
You can use any fragrant herbs you like. Thyme or tarragon would be also be good choices.

Use a teaspoon or two to top the slices when serving.  Enjoy!


You will have another disk of dough left from this recipe. Use it differently, be creative! For something sweet, fill with sugared stone fruit or berries. Want to go savory? Try caramelized onions, fresh thyme and goat cheese.