Peach and ricotta tarts
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Flour |
| ½ | cup | Sugar |
| 1 | cup | Nuts, finely chopped |
| Grated Rind of 1 Lemon | ||
| 5 | mediums | Ripe Peaches |
| 1 | tablespoon | Fresh Lemon Juice |
| ¼ | cup | Powdered Sugar |
| ¾ | cup | Ricotta |
| 1 | cup | Whipping Cream |
| 8 | tablespoons | Sweet Butter in pieces |
| 4 | Egg Yolks | |
| 1 | tablespoon | Rum |
| 4 | tablespoons | Ice Water |
| ¼ | teaspoon | Almond Extract |
| ¼ | teaspoon | Vanilla Extract |
| 2 | tablespoons | Peach or Apricot Liquor |
| ⅔ | cup | Apricot Jam |
Directions
TART
FILLING
*** Tart ***
Combine 1st 5 ingredients. Lightly beat yolks with rum and stir into flour mixture with a fork. Add ice water to make a dough. Wrap and chill for 30 minutes.
*** Filling ***
Blanch peaches in boiling water, peel and cool. Reserve ½ of the peaches for topping in center, slicing the remaining peaches.
Sprinkle with lemon juice that has been mixed with 1 T confectioners sugar. Butter a 10" pie pan. Roll out the dough, line pan and pierce with a fork. Line with foil and weight down with beans. Bake 15 minutes in a preheated 425oF oven. Remove foil and weights and bake 5 more minutes.
Combine ricotta and sugar in a food processor until smooth, adding the cream slowly untill whipped. Add almonds and vanilla and pour into the shell. Place the reserved ½ peaches on top and arrange slices all around the edge. Combine the liqour and preserves in a small sauce pan, heat slightly and drizzle on top. Chill completely.
Source: "The Yankee Kitchen" 04-06-93 [#3] Dora