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Strawberry Poppy Seed Tart with Ricotta Mascarpone Filling
yumcat has cooked this
"Have you ever tasted something that haunted your memories? The combination of flavors, textures and ingredients combine to make something so intoxicating you think about it years after the first bite passed over your lips? That has happened to me very rarely – it would have to be an exception to the norm to make such an impression. That is what this recipe did to me more than five years ago the first time I made it." - yumcat
Dessert
cook: 25 min
- for the crust:
- 1 cup gluten-free flour mix (xanthan or guar gum should already be part of the mix)
- 1/2 cup blanched almonds, toasted
- 3 tablespoons sugar
- 5 tablespoons unsalted butter, cubed
- 1 extra large egg
- 1 tablespoon poppy seeds
- for the jam:
- 3 pints strawberries, hulled & quartered
- 2 cups Italian red wine, barbera or valpolicella (I used a Syrah/Merlot blend this time and it was great)
- 1 1/2 cups sugar
- 1 teaspoon black peppercorns
- 1 stick cinnamon
- 3 bay leaves
- for the filling:
- 1 cup whole milk ricotta
- 1/4 cup sugar
- seeds from 1 vanilla bean
- 1/2 cup mascarpone
