Peach & Ricotta Tarts Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
TART
2 1/2 cup: Flour,
1/2 cup: Sugar,
1 cup: Nuts, finely chopped
Grated Rind of 1 Lemon,
8 tbsp: Sweet Butter in pieces,
4: Egg Yolks,
1 tbsp: Rum,
4 tbsp: Ice Water,
FILLING
5 medium: Ripe Peaches,
1 tbsp: Fresh Lemon Juice,
1/4 cup: Powdered Sugar,
3/4 cup: Ricotta,
1 cup: Whipping Cream,
1/4 tsp: Almond Extract,
1/4 tsp: Vanilla Extract,
2 tbsp: Peach or Apricot Liquor,
2/3 cup: Apricot Jam,
Directions:
*** 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 1/2 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 1/2 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
Source from luhu.jp
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 1/2 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 1/2 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
Source from luhu.jp