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Rustic Apple and Old Chatham Ricotta Tart

Rustic Apple and Old Chatham Ricotta Tart

Chef Bryce Whittlesey

The Wheatleigh, www.wheatleigh.com, Lenox, MA


  • 4 eggs, room temp
  • 9 ounces sugar
  • 4 ounces butter
  • 4 teaspoons lemon juice, fresh
  • 8 ounces ricotta cheese, preferably old chatham
  • 2 1/2 ounces all purpose flour
  • 1/4 teaspoon salt
  • 8 cardamom seeds, cracked
  • 12 whole black peppercorns
  • 3 cinnamon sticks
  • 3 cups dry white wine
  • 3 cups water
  • 2 vanilla beans, split and scraped
  • 1 1/4 pounds sugar
  • 1 lemon, juiced
  • 10 golden Delicious apple
  • 1 package puff pastry (can be purchased in frozen section of grocery store)
  • 1 tablespoon cinnamon sugar


Beat eggs and sugar in a mixer on high until thick and very light.

Melt the butter in a pan and turn the heat up slightly until the milk solids turn a nutty brown color. Remove from the heat and add the lemon juice to stop the butter from cooking. Pour the butter through a fine mesh sieve lined with cheese cloth.

Pour into the beaten eggs; add the cheese, flour and salt and mix just to combine.

Preheat oven to 350 degrees. Grease a 10 inch pan, pour into pan. Bake 20-30 min or until done.