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Peach tart... yum, glazed with lemon curd, resting within cream cheese & ricotta. A bit of Nirvana!8/6/2020 Because requests poured in wanting to know how to make the above pictured peach tart, this is my spin & adaptation!
Make your pie crust or use quality frozen pie shells, roll out & place on parchment paper lined baking sheet or into a deep dish pie plate. Filling: 1/2 cup whipped cream cheese, 1/2 cup ricotta cheese, 2 tablespoons sugar, 1 egg yolk (reserving the egg white) 1 teaspoon of vanilla. If you like texture, add in some crushed raw almonds & blend all together. Thinly slice your fruit of choice: peaches, nectarines, plums, apples. Place filling on pie dough, spreading out in a circular shape, leaving a good inch of dough edge to roll up over the fruit & cheese mixture. Next place fruit slices on top, roll up edge of pie crust & brush with egg white. Bake in a 400 oven for about 30-35 minutes, until pie crust edge is golden. Remove from oven, partially cool, & glaze top with lemon curd! Bon appetite to lip smacking scrumptiousness! Super simple! : ) |
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