Ricotta and Fresh Peaches Tart…such a tasteful cake during Summer, when here in Tuscany you’ve the best juicy peaches and if you go for a walk in the countryside you can pick up them directly from the trees.
You couldn’t miss this Tart! It’s one of the most loved desserts during our private dinners. The Recipe is a very easy and fast one and the success is guaranteed…Trust me and Buon Appetito…I had to run away toward another Dinner Adventure!! Keep in touch
Ricotta and Fresh Peaches Tart
By Erika Elia
Prep time: 40 minutes
Cook time: 25 minutes
Total time: 1,05 hour
Ingredients
- 2whole eggs
- 1yolk
- 10 ozall purpose flour
- 4 ozsugar
- 5 oz no salt butter
- 1grated lemon zest
- 12 ozricotta (better from sheep)
- 4 ozsugar
- 1lemon juice
- 3eggs
- 3peaches
- 3 spoonsbrown sugar
Cooking Directions
- For the tart dough follow the same procedure of the Apricot Jam Tart
- About the filling:
- well drain the ricotta cheese
- whisk the eggs with the sugar
- mix all the ingredients (a part from the peaches and the brown sugar) together, helping yourself with a whip.
- Pour this filling inside the tart dough you modeled in a baking pan for tarts
- Peel the peaches and cut in slices of about 5 cm thick
- Place the slices vertically, starting from the outside towards the center of the cake
- Sprinkle the outline with the brown sugar
- Let all bake in oven at 400 F°, for about 25 minutes
- Taste…you’ll not forget it!
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