Not yet named food entry: Cranberry Ricotta Tart

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I can't remember when I first made this dessert; I would say that it was over 10 years ago. I can't remember where I found the recipe; I think that I what I was watching was a long forgotten show on the Food Network. I do remember that it was an episode about cooking with cheese, and the original recipe was for making 6 individual Cranberry-Ricotta Tarts with toasted Almond Crust. I do remember going on line for the recipe with the foresight to copy and paste into a word document since I have never found it on line since. 
Folks starting to enjoy the tart
I go into more detail about the history of this dish earlier in my blog, Musing on how traditions get to be. According to that post it’s now been about 11 years since I’ve been making the Cranberry Ricotta Tart. Also, I’ve gone back to calling it a tart since a torte is a cake.
Aunt Florence's attempts to keep the tart for herself
I am sharing a Ryan family tradition that over a decade old. I hope you make it and enjoy it. As I mention in my other blog post, I don't have to come to dinner, but that's no excuse for the tart not being there.

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Cranberry Ricotta Tart
  • ½ cp apple brandy, such as Calvados (or your choice of liquor - other brandies, Irish Whiskey or Bourbon are some of my favorites)
  • 2/3 cp dried cranberries
  • 2 cps almonds meal, lightly toasted if desired
  • 6 Tbsp packed dark brown sugar
  • ¼ cp (½ stick) unsalted butter, melted
  • 2 cp fresh whole milk ricotta, drained if necessary
  • ½ cup white cane sugar
  • 2 eggs
  • ½ tsp vanilla extract
  • 2 Tbsp all-purpose flour
Preheat oven to 325 degrees F; slowly heat the brandy and pour it over the cranberries in a heatproof bowl. Let the cranberries soak for 20 minutes and then drain.

Combine the almonds, brown sugar and melted butter and mix until the butter is incorporated into the mixture. Place a 10-inch spring form pan on a baking sheet, and fill with almond mixture evenly pressing the crust firmly against the sides and bottoms. Set aside.

Combine ricotta, sugar, eggs, vanilla and flour; stir vigorously until the mixture is very creamy.
Sprinkling the cranberries
Sprinkle the cranberries into the crust and pour the cheese mixture just until it reaches the top of the crust. Bake the tarts in a preheated 325 degree oven for 45 minutes, or until the cheese is golden brown.

Let cool completely before serving.

Yield: 1 (10-inch) tart

I always try to find three nice looking cranberries or pieces thereof to reserve for topping the tart in the center.  It's just my thing to do.

Finished product, artistic angle

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