I chose the one featured on the April/May cover of Readymade, a ginger ricotta tart with rhubarb and strawberry jam. I still feel that in many ways I'm just finding my way in the kitchen, so I like making dishes that help familiarize me with new skills or ingredients. This tart was great because it knocked two things off my list: making my own ricotta cheese, and cooking with rhubarb.
I'd been curious to make ricotta because I'd heard it was the easiest cheese to start with. I especially like the idea of making my own cheese in Taiwan, since good cheese in Asia is rare, expensive, and usually imported. I found a recipe at Epicurious, which got an incredible number of reviews saying how easy it was to make, and how delicious the end result was. Making the ricotta would, I think, have been as easy as the reviews said-- had I gone to the somewhat necessary step of making sure we had cheesecloth at home. We didn't. Which had me making a mess of the kitchen just after midnight last night, trying to strain it out through different means. Coffee filters really didn't work at all, but squeezing the liquid through a clean tea-towel sort of did. Anyway, it worked out (mostly, sort of), and I'd love to try making ricotta again (with a cheese-cloth, next time).
But I think this tart would honestly be just as good without making your own ricotta. Buttery flaky crest flavored with ginger, a creamy cheese-cake like filling, and a sour-sweet topping of seasonal fruit. Perfect to celebrate the height of the season.
Anyone else have any favorite spring pies or tarts?