Try this Peach and Ricotta Tarts recipe, or contribute your own.
Suggest a better description*** 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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Serving Size: 1 Serving (268g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 641 | ||
Calories from Fat: 232 (36%) | ||
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Amt Per Serving | % DV | |
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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. |
Calories per serving: 641
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