This is a heavenly dessert.
Peach Tart
4 large ripe peaches*
2 eggs
16 ounces ricotta cheese
2 Tbs cornstarch
1 tsp vanilla
1/4 cup sugar
1 tsp cinnamon
1/4 tsp nutmeg
pie crust dough
1 Tbs butter, melted
1/2 cup sliced almonds
Skin peaches. Drop the peaches into boiling water for 10 seconds. Remove and
rinse under cold water. The skins should slip off. You can use a small knife to
get them started.
Cut each peach into 8 slices. Set these aside.
Combine the ricotta, eggs, vanilla, cornstarch, sugar, cinnamon, nutmeg, and
almonds. Mix in the peaches.
Brush melted butter onto a tart pan. Line a tart pan with the rolled out pie
crust. Bake at 375 for 12-15 minutes.
Remove from the oven and add the peaches and cheese mixture.
Return to the oven and bake for 15-20 minutes.
Cool and refrigerate. Serve with a dollop of real whipped cream.
*A large can of well drained sliced peaches can be substituted.
Judy/Buffalo
http://www.nancyskitchen.com
