Rustic Apricot Cherry Tart
5-7 ripe apricots - seeded and sliced into 1/4 inch sections
3 cups cherries - pitted and halved
1-2 T sugar
1-2 T freshly squeezed lemon juice
1 lb. ricotta cheese
1/2 cup toasted almond slices
1 1/3 cups all-purpose flour
1/3 cup almond flour
1 tsp sugar
pinch of salt
1/3 cup ice water
11 T cold butter - cut into small cubes
Put dry ingredients in food processor and pulse to incorporate. Add cold butter and pulse several times until mixture is slightly coarse with some small chunks of butter. Add ice water slowly and pulse a few more times to incorporate. Check to see if dough holds together by squeezing together.
Put dough in plastic wrap and press into a circle. Chill for 1 hour.
Heat oven to 350 degrees. Roll out dough into a rectangle on parchment about 1/4 inch thick. Transfer to a sheet pan, chill 15 minutes in freezer or refrigerator then brush with cream or egg wash and bake for 20-30 minutes until golden brown. Transfer to rack and let cool completely.
Toss cherries with sugar (depending on how sweet cherries are) 1-2 tablespoons and 1 tablespoon lemon juice and pinch of salt. Let sit on counter for 30 minutes or more.
In separate bowl, toss apricots with a little sugar depending on sweetness, 1 teaspoon lemon juice and pinch of salt.
Mix ricotta cheese with the zest of the lemon about 1 tablespoon.
To assemble - spread ricotta on cool crust then top with cherry and apricots, sprinkle with sliced toasted almonds and drizzle with honey. Cut into squares and serve. Serves 8-10.
Non-Vintage Kunde 1904 Dessert Cuvée