TART
2 1/2 cup flour
1/2 cup sugar
1 cup nuts, finely chopped
1 grated rind of 1 lemon
8 tbsp sweet butter in pieces
4 egg yolks
1 tbsp rum
4 tbsp ice water
FILLING
5 medium ripe peaches
1 tbsp fresh lemon juice
1/4 cup powdered sugar
3/4 cup ricotta
1 cup whipping cream
1/4 tsp almond extract
1/4 tsp vanilla extract
2 tbsp peach or apricot liquor
2/3 cup apricot jam
A Recipe for
Peach & Ricotta Tarts
You can find your way across this country using burger joints the way a navigator uses stars. |
| Charles Kuralt |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
Vanity is the food of fools. |
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This Recipe for Peach & Ricotta Tarts is one of thousands in the Recipes-to-go Cheese Cookbook.
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| Fran Lebowitz |
This is a recipe for Peach & Ricotta Tarts from the recipe cookbook of Recipes-to-go (Cheese)
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. |
| Alfred E. Newman |
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
*** 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
Serves: 10
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