Peach & Ricotta Tartscheese/eggs, fruits ----TART---- 2 1/2 cup flour 1/2 cup sugar 1 cup nuts, finely chopped 1 grated rind of 1 lemon 8 tablespoon sweet butter in pieces 4 egg yolks 1 tablespoon rum 4 tablespoon ice water ----FILLING---- 5 medium ripe peaches 1 tablespoon fresh lemon juice 1/4 cup powdered sugar 3/4 cup ricotta 1 cup whipping cream 1/4 teaspoon almond extract 1/4 teaspoon vanilla extract 2 tablespoon peach or apricot liquor 2/3 cup apricot jam *** 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 |
