June and the cherries.
In our chestnut wood there are also cherry friends who, this year, have been really generous. So, with a part of the harvest, we have prepared this super tasty summer tart.
The crumble with cherries and ricotta is a fresh and delicious dessert, the shortcrust pastry base with chestnut flour gives a rustic but refined touch, making it truly special.
For the base
400 g chestnut flour
150 g sugar
120 g softened butter
1/2 sachet of yeast
Lemon peel (optional)
For the stuffing
350 g of Ricotta
2 Spoons of sugar
A handful of cherries
In a bowl, mix the flour, baking powder, sugar and grated lemon peel. Add the butter at room temperature cut into small pieces and the eggs. Work the mixture quickly into crumbs, try to handle it as little as possible.
Transfer part of the mixture to a 28 cm pan previously greased or if you prefer lined with parchment paper, and compact it slightly.
In another bowl, prepare the filling. Work the ricotta with two tablespoons of sugar and add the cherry jam to your liking.
Pour and spread the filling on the surface and insert the cherries previously pitted and cut in half.