Update my dinner status, I'm making this tonight.
Servings: 10 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
TART
- 1 c Nuts, finely chopped
- Grated Rind of 1 Lemon
- 8 tb Sweet Butter in pieces
- 1 tb Rum
- 4 tb Ice Water
FILLING
Preparation
*** 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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
