Chevre Ricotta Tart and Apple Blackberry Buckle

Prep Time: 2 hrs.
Cook Time: 30 min.
Serves: 12 – 16 guests

INGREDIENTS FOR TART:

Chevre Ricotta Tart:2 lbs ricotta cheese
6 oz chevre cheese
3/4 cup sugar
1/3 cup flour
6 eggs
1 tsp vanilla
1/8 tsp salt

Chevre Ricotta Tart Crust:2 lbs + 10 ½ oz butter
1 lb + 1 ½ oz sugar
1 lb ground almonds
4 lbs + 6 oz flour
8 eggs

Orange Grapefruit Marmalade:1 oz orange sections
1 oz grapefruit sections
1 oz simple syrup
2-3 strips orange zest

INGREDIENTS FOR BUCKLE:

Apple and Blackberry Buckle Filling:1 1/2 oz blackberries
1 1/2 oz Jonathan apples, diced and peeled, 3/8”
2 tbsp granulated sugar
1/2 tbsp corn starch

Pie Dough For Buckle:2 cups flour
6 oz butter
1 tsp salt 

Caramel Sauce For Buckle:12 oz sugar
3 oz water
4 oz Pedro Ximenz Sherry
8 oz cream
4 oz butter

RECIPE FOR TART:

Chevre Ricotta Tart:Combine ricotta and chevre cheeses. Mix until smooth. Combine sugar and flour in a separate bowl; add to cheese mixture. Slowly add eggs, vanilla and salt.

Chevre Ricotta Tart Crust:Cream butter and sugar; add eggs and combine. Add flour slowly stirring. Roll out dough to 1/2 inch thickness. Bake at 350 degrees until golden brown. Remove from oven and cool. After it has cooled, place in a food processor and pulse until it resembles graham cracker crumbs. Add 1 pound of coarse chopped almonds and add 1 cup of melted butter. Press into the bottom of small tart molds or ramekins for each serving. Pour cheese mixture into molds.  Bake  in a water bath at 350 degrees for 15-20 minutes. (A water bath is a process of using a second pan of water that you place tart molds into before baking in the oven. Water should not overflow into molds.) 

Orange Grapefruit Marmalade for Tart:Combine orange and grapefruit sections in a sauce pot with simple syrup and orange zest. Cook on medium heat and reduce until thickened (about 10minutes). Top the tart with marmalade.

RECIPE FOR BUCKLE:

Apple and Blackberry Buckle Filling:In a bowl, toss berries, diced apples and sugar; let set for one minute before folding in the corn starch. Place filling in pre-buttered 4 oz aluminum cups. Top with pie dough. Bake at 350 degrees for 30-40 minutes, or until the juice bubbles and dough topping is brown.

Pie Dough For Buckle:Blend butter, salt and flour in a food processor until mixture has pea sized chunks. Add ice water and blend until dough forms together.

Caramel Sauce For Buckle:Cook sugar and water until it reaches a caramel color. Add sherry and cream. Stir and cool for two minutes. Take off heat and add butter. Drizzle over the Apple Blackberry Buckle and serve.