TART
2 1/2 cup flour
1/2 cup sugar
1 cup nuts, finely chopped
1 grated rind of 1 lemon
8 tbsp sweet butter in pieces
4 egg yolks
1 tbsp rum
4 tbsp ice water
FILLING
5 medium ripe peaches
1 tbsp fresh lemon juice
1/4 cup powdered sugar
3/4 cup ricotta
1 cup whipping cream
1/4 tsp almond extract
1/4 tsp vanilla extract
2 tbsp peach or apricot liquor
2/3 cup 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
Serves: 10
Recipe Categories: Dessert; Fruit; Italian; Peach
Buy Kitchen Utensils
Channel 4