The best delicious Peach & Ricotta Tarts recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Peach & Ricotta Tarts recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Peach & Ricotta Tarts.
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TART
2 1/2 c Flour
1/2 c Sugar
1 c Nuts, finely chopped
Grated Rind of 1 Lemon
8 tb Sweet Butter in pieces
4 Egg Yolks
1 tb Rum
4 tb Ice Water
FILLING
5 md Ripe Peaches
1 tb Fresh Lemon Juice
1/4 c Powdered Sugar
3/4 c Ricotta
1 c Whipping Cream
1/4 ts Almond Extract
1/4 ts Vanilla Extract
2 tb Peach or Apricot Liquor
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.
Yields
10 Servings
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