Quick cherry, ricotta and honey tart
Serves: 8
Prep time: 20 minsTotal time: 
Photograph by Tara Fisher
Quick cherry, ricotta and honey tart
Serves: 8
Prep time: 20 minsTotal 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
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.
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.
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
- Preheat the oven to 220°C, fan 200°C, gas 7.
- Unroll 1 x 375g pack ready rolled puff pastry on to a large baking sheet; brush it with melted butter (about 25g).
- 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.
- Whisk together 250g ricotta, 125g mascarpone, a pinch of ground cinnamon and 2 tablespoons caster sugar; spread over the pastry.
- Scatter with 350g pitted cherries (frozen and defrosted or fresh), 2 tablespoons honey and 3 tablespoons toasted pine nuts. Serve immediately.
