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

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