Peach And Ricotta Tarts
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Fruits, Grains | Cheese/eggs, Fruits | 10 | Servings | |
INGREDIENTS
| 2 1/2 | c | Flour |
| 1/2 | c | Sugar |
| 1 | c | Nuts, finely chopped |
| Grated Rind of 1 Lemon | ||
| 8 | T | Sweet Butter in pieces |
| 4 | Egg Yolks | |
| 1 | T | Rum |
| 4 | T | Ice Water |
| 5 | Ripe Peaches | |
| 1 | T | Fresh Lemon Juice |
| 1/4 | c | Powdered Sugar |
| 3/4 | c | Ricotta |
| 1 | c | Whipping Cream |
| 1/4 | t | Almond Extract |
| 1/4 | t | Vanilla Extract |
| 2 | T | Peach or Apricot Liquor |
| 2/3 | c | Apricot Jam |
INSTRUCTIONS
** 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 502
Calories From Fat: 192
Total Fat: 22.2g
Cholesterol: 111.9mg
Sodium: 46.7mg
Potassium: 339mg
Carbohydrates: 68.7g
Fiber: 3.7g
Sugar: 30.1g
Protein: 10.8g