Peach Ricotta Tart

Peach Ricotta Tart

prep time

minutes
cook time

minute
servings
8

Ingredients








Cooking Instructions

1

Heat oven to 350°F. Combine cookie crumbs and butter. Press into a 9-inch tart pan, preferably a spring-form-type. Set aside.


2

With electric mixer, beat eggs until very thick and lemon colored, 3-5 minutes. Add almond paste and beat until smooth and very thick, 3-5 minutes. Add ricotta and 1/2 cup preserves and blend just until combined. Spread into prepared crust. Place pan on cookie sheet and bake 30-35 minutes until puffed and golden.


3

Remove from oven to rack and allow to cool 15-20 minutes. Spread remaining preserves on top of tart and sprinkle with pistachios.


Ingredients








Cooking Instructions

1

Heat oven to 350°F. Combine cookie crumbs and butter. Press into a 9-inch tart pan, preferably a spring-form-type. Set aside.


2

With electric mixer, beat eggs until very thick and lemon colored, 3-5 minutes. Add almond paste and beat until smooth and very thick, 3-5 minutes. Add ricotta and 1/2 cup preserves and blend just until combined. Spread into prepared crust. Place pan on cookie sheet and bake 30-35 minutes until puffed and golden.


3

Remove from oven to rack and allow to cool 15-20 minutes. Spread remaining preserves on top of tart and sprinkle with pistachios.


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