Peach And Ricotta Tarts

  • on February 7, 2007
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Ingrients & Directions

2 1/2 c Flour
1/2 c Sugar
1 c Nuts, finely chopped
Grated Rind of 1 Lemon
8 tb Sweet Butter in pieces
4 Egg Yolks
1 tb Rum
4 tb Ice Water

5 md Ripe Peaches
1 tb Fresh Lemon Juice
1/4 c Powdered Sugar
3/4 c Ricotta
1 c Whipping Cream
1/4 ts Almond Extract
1/4 ts Vanilla Extract
2 tb Peach or Apricot Liquor
2/3 c 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

*** 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.

10 Servings

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