Peach And Ricotta Tarts

As we approach the twenty-first century, it doesn’t take a rocket scientist to know that our entire culture is in trouble. We are staring down the barrel of a loaded gun, and we can no longer afford to act like it’s loaded with blanks… Our society has replaced heroes with celebrities, the quest for a well-informed character with the search for a flat stomach, substance and depth with image and personality. In the political process, the makeup man is more important than the speech writer, and we approach the voting booth, not on the basis of a well-developed philosophy of what the state should be, but with a heart full of images, emotions, and slogans all packed into thirty-second sound bites. The mind-numbing, irrational tripe that fills TV talk shows is digested by millions of bored, lonely Americans hungry for that sort of stuff (J.P Moreland).

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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) ---------------------------------------------- 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