Ricotta and Cherry Tart
From the Kitchens of Parma to Yours: A Tart That Tastes Like Home
If you’ve ever joined us in Parma—or dreamt of it—you know the magic happens not just in the markets or the wine cellars, but in the kitchens. This month, we’re bringing a slice of Italy to your inbox with a recipe straight from our Let’s Eat Parma culinary holiday.
Chef Ilaria Bertinelli, our passionate guide through Italy’s Food Valley, shares one of her most beloved desserts: a Ricotta and Cherry Tart that balances sweet and tangy, rich and rustic. Think: creamy sheep’s milk ricotta, tart cherry jam (with a homemade alternative for those outside Italy), and a lemon-scented shortcrust that crumbles just right.
This isn’t just a recipe—it’s a story. One that speaks of Emilia-Romagna, family gatherings, and the kind of everyday elegance Italians do so well.
Try it for your next weekend bake or save it for a special moment. Either way, let your kitchen channel a bit of Parma.
Ricotta and Cherry Tart
Ingredients
Tart Dough
- 300 Grams Flour (10.58 oz)
- 150 Grams Sugar (5.29 oz)
- 130 Grams Cold Butter (4.59 oz)
- 2 Eggs
- 8 Grams Baking Powder (2 tsp)
- Grated Lemon Zest to taste
Ricotta Filling
- 420 Grams Sheep’s Milk Ricotta (14.82 oz)
- 50 Grams Sugar (1.76 oz)
- 2 Egg Yolks
Sour Cherry Jam (If Making from Scratch)
- 500 Grams Pitted Sour Cherries frozen or fresh (17.64 oz)
- 250 Grams Sugar (1.25 cups)
- 1 Tablespoon Lemon Juice
- 2 Teaspoons Pectin or 1/2 a packet if using standard pectin sachet
Instructions
Tart Dough:
- In a mixing bowl, combine the flour and sugar. Add cold butter and rub with your fingertips or cut in with a pastry blender or food processor until the mixture resembles coarse crumbs.
- Mix in the eggs, baking powder, and lemon zest until the dough comes together.
- Wrap in plastic and chill for 30 minutes.
Ricotta Filling:
- Press the ricotta through a sieve twice for a smooth texture.
- Mix the sieved ricotta with sugar and egg yolks until creamy.
Sour Cherry Jam:
- In a medium saucepan, combine cherries and lemon juice. Cook over medium heat until cherries release their juice.
- Add sugar and bring to a boil, stirring.
- Mix pectin with a small amount of sugar and add to the boiling jam. Boil for 3–4 more minutes, then remove from heat.
- Let cool slightly before using.
Assembly and Baking:
- Roll out two-thirds of the dough and line a 26 cm tart pan using baking paper.
- Spread the bottom with 320 grams (11.29 oz) sour cherry jam, then top with the ricotta mixture.
- Roll out the remaining dough and cover the tart, sealing the edges.
- Bake at 170°C (340°F) for 45 minutes in a static oven.
- Allow to cool completely before serving.
Notes
Sour cherry jam: Use homemade (see recipe) or substitute with more commonly available cherry preserves and add a splash of lemon juice for tang.
If it is hot in your kitchen, you can put the dough in the fridge (or even the freezer), after molding it into the tart pan. You can also chill the assembled tart before putting it in the oven.
Curious what it’s like to cook regional dishes right where they were born?
Join us on a culinary holiday with Let’s Eat The World and experience hands-on cooking, market visits, and unforgettable meals across Italy, France, Spain, and Georgia. Come hungry. We guarantee you’ll leave with new recipes, new skills, and a whole lot of delicious memories.
