Peach and Ricotta Tarts

10 Servings

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Peach and Ricotta Tarts Ingredients

TART	5 md Ripe Peaches
2 1/2 c Flour	1 tb Fresh Lemon Juice
1/2 c Sugar	1/4 c Powdered Sugar
1 c Nuts, finely chopped	3/4 c Ricotta
Grated Rind of 1 Lemon	1 c Whipping Cream
8 tb Sweet Butter in pieces	1/4 ts Almond Extract
4 Egg Yolks	1/4 ts Vanilla Extract
1 tb Rum	2 tb Peach or Apricot Liquor
4 tb Ice Water	2/3 c Apricot Jam
FILLING

Instructions for Peach and Ricotta Tarts

*** 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

Main Ingredient: PeachesCuisine: Uncategorized