Nothing quite beats cherry season! You crack out the pitter from the cupboard for the first time all year and go to town on a bag of these floral gems. And yes, your kitchen counter looks like a crime scene, but it’s so worth it, especially when you have the right tools to assist you from Room & Board to assist you (be sure to sport your Harlington Apron, made in Illinois, to keep any cherry juice off your clothes)! In this easy dessert, cherries are stewed with bourbon to get spooned over a puff pastry and ricotta tart prepared with a Provision Rolling Pin made in Massachusetts. It’s equal parts rich and boozy and surprisingly light, so think of this as your go-to recipe when you’re having a small get together (even if you’re just cooking for two, you still need dessert!).
The best part of this dessert is that you can make all the components in advance and then assemble it right before you serve. That way you’ll be able to keep the puff pastry nice and crisp when covered in syrupy cherries. Served up on a Mendota Serving Board that hails from Washington, this tart is truly a work of art!
- 2 cups cherries, stemmed and pitted
- 1/4 cup granulated sugar
- 5 tablespoons bourbon, divided
- 11/4 teaspoons kosher salt, divided
- 2 tablespoons cornstarch
- 1 sheet puff pastry, thawed
- 1 egg, beaten
- 1/2 cup whole milk ricotta
- 1 tablespoon honey
- Mint leaves, for garnish
Preheat the oven to 400°. In a medium saucepan, combine cherries, sugar, 4 tablespoons of the bourbon and ¾ teaspoon salt over medium high heat. Bring to a simmer and cook until the cherries are softened and the sugar has dissolved into a syrup, 8-10 minutes.
In a small bowl, whisk 2 tablespoons of the cherry syrup with the cornstarch until smooth and then add back into the simmering cherries. Continue to cook until bubbling and thickened, about 5 minutes. Remove from the heat and let cool.
On a lightly floured surface, lay out the puff pastry and roll into a 10-inch square using a Provision Rolling Pin. Invert an 8-inch bowl on top. Using a paring knife cut out the puff pastry circle, then score a circle 1-inch from the edge to make a border. Transfer to a parchment lined sheet pan and brush with beaten egg.
Bake until edges begin to puff, about 10 minutes. Meanwhile, in a medium bowl, whisk the ricotta and honey with the remaining 1 tablespoon bourbon and ½ teaspoon salt until smooth. After the 10 minutes, spread the ricotta mixture over the center of the puff pastry leaving the outside border clean. Continue to bake until golden brown, about 20 minutes more. Remove from the oven and let cool slightly.
Transfer tart to your Mendota Serving Board and, using a slotted spoon, spoon over cooled cherries. Drizzle with syrup and garnish with mint leaves, then slice and serve.