Peach and Ricotta Tarts
| Yield: | 10 Servings |
| Categories: | Fruits |
| 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 |
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