SOME DIFFERENT DAIRY DISHES FOR YOUR SHAVUOT TABLE — INCLUDING ‘HEDGEHOG’
Serves 6–8. Preparation: 1 hr. Baking: 40 mins
INGREDIENTS Pastry
200g white flour (ideally ‘00’ type)
100g caster sugar
1 tsp baking powder Zest of ½ a lemon pinch of salt
100g chilled butter, diced
1 medium egg
Filling
1 egg + 1 egg yolk to glaze
50g caster sugar 500g ricotta
3 tbsp sherry, or similar 350g sour cherry jam pinch of salt
METHOD
For the pastry: Mix the flour, sugar, baking powder,
lemon zest and a pinch of salt in a large bowl, then rub in the butter until the mixture resembles breadcrumbs.
Add the egg, mix quickly and work the pastry with your hands into a disc. Alternatively make the pastry in a food processor. Flour it lightly, wrap it in clingfilm and refrigerate for about 40 minutes.
Preheat oven to 190˚C (170°C fan).
For the filling: Beat the whole egg with the sugar, add the ricotta and sherry and gently mix.
Line a 26cm tart tin (with removable base) with 2/3rds of the pastry.
Prick the pastry base with a fork then spread with sour cherry jam. Top with the ricotta mixture.
Roll the remaining 1/3rd of pastry thinly and cut long strips of different lengths (about 1.5cm wide).
Place them on top of the tart in a lattice pattern.
Bake for 35–40 minutes then cool on a rack for at least 1 hour before removing from the tin.
Serve it warm, at room temperature or fridge cold. The ricotta is thicker when the tart is cold. It keeps well covered for a day at room temperature or refrigerated for up to
3 days.
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