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INGREDIENTS

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

Servings

INSTRUCTIONS

*** 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

NOTES

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Peach and Ricotta Tarts

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

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Nutrition

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Serving Size: 1 Serving (268g)
Recipe Makes: 10 Servings

Calories: 641
Calories from Fat: 232 (36%)

Amt Per Serving		% DV

	Total Fat 25.8g	34 %
	Saturated Fat 8.5g	43 %
	Monounsaturated Fat 11.8g
	Polyunsanturated Fat 4.1g
Cholesterol 685.2mg		211 %
Sodium 63mg		2 %
Potassium 372.7mg		10 %
Total Carbohydrate 87.2g		26 %
	Dietary Fiber 3.5g	14 %
	Sugars, other 83.7g
Protein 18g		26 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 641

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