A rather generously sized tart made on a half-sheet pan, suitable for serving approximately 30 – 36 people, depending on the size of the slices. This wholesome tart is very popular in Estonia where cakes are rather remarkably unsweet compared to North American standards. It is however definitely dessert and at Estonian functions disappears in record time. The texture of a farmer’s cheese cake is different from one made with cream cheese or ricotta cheese and I must say that with the proportions of ingredients used for the filling below, I was thrilled to see it puff up like a soufflé and turn out very melt-in-your mouth light and delicious.
Recipe
- Tart Dough: 3 c. flour
- 9 tbs. very cold butter
- 4 ½ tbs. very cold vegetable shortening
- ¼ c. sugar (optional)
- 1 tsp. salt
- 1 egg, beaten lightly in a small bowl with a fork
- ¼ c. ice-water
- Filling: 6 eggs
- 1 ½ c. sugar
- 5 pkges. farmer’s cheese (approx. 7.5 oz. each), sometimes called pressed cottage cheese
- 3 c. sour cream (or crema)
- 6 tbs. heavy cream (40%)
- 6 tbs. flour
- 3 tsp. vanilla
- 2 c. raisins (optional)
Method of preparation
Please see below for Caramelized Apples recipe.
Have ready a half-sheet pan, 13” x 18”, lined with parchment paper to make a sling for easy removal. (The parchment paper should be folded to take the shape of the pan and extend an inch or two beyond its length so that you can lift the tart out.)
Preheat oven to 375°.
Place flour, butter and vegetable shortening into the bowl of your food processor fitted with the metal blade, adding sugar and salt if you wish. (If using salted butter the 1 tsp. salt should be omitted.) Pulse 6 – 8 times until texture resembles large crumbs. Add egg, cover and with the processor running, drizzle ice-water through the feed tube just until dough gathers into a ball. (Over-processing will result in a tough dough.) Remove dough, wrap in plastic wrap and chill for approximately ½ hour. On a floured surface and with a floured rolling pin, roll out dough to fit the prepared sheet pan. If possible, try to have the dough come well up the sides to extend beyond the edges by about ¼ inch. (Since the pan is so large, the dough can be pieced together, but do try to avoid any holes since the filling can leak through.) Add a second piece of parchment paper to line the inside of the tart shell and fill with uncooked rice. Chill for a further 20 minutes. Bake for approx. 10 – 12 minutes. Remove rice, which can be kept in a plastic 1-quart container in your freezer and used again.
While the tart shell is baking, with an electric hand mixer, beat eggs in a large mixing bowl with the sugar until thick and fluffy. (approx. 3 – 4 minutes) Add farmer’s cheese and beat on low to mix. Add sour cream, heavy cream and vanilla and mix until combined. Sprinkle flour evenly over the top and mix just until blended. Pour filling into the pre-baked tart shell. (If using raisins, strew them over the surface of the cake evenly.) Bake until cake is puffed and golden brown, approx. 25 – 30 minutes, or more if needed. Allow to cool for at least 30 minutes before cutting.
Caramelized Apples
Peel and core 3 apples and cut into 1/4” size pieces. Melt 2 – 3 tbs. butter of Medium heat, add apples, stir to coat evenly and cook for approx. 2 minutes. Sprinkle with 3 tbs. light brown sugar, grated rind of ½ lemon, 1 tbs. lemon juice, stir and cook for approx. 5 minutes, until apples have softened, but before they turn into apple sauce.
