Labor Day is approaching fast so it’s time to squeeze the most out of the summer fruit. You try to get them into everything while they last. I bought some really good looking peaches last week to add to sangria and had a couple left. Since my fresh ricotta tart is one of the few desserts I can actually do really well I thought I’d make one with the remaining peaches.
In case you haven’t noticed, I feel I’ve been getting my kitchen-mojo back. Life has slowed down just enough where I’m able to really get into cooking and making things again. To say Cheryl has been enjoying the resurgence is an understatement!
Anyway, there’s a very good amount of summery peach flavor in the entire tart. I even got crafty and added some peach schnapps to the ricotta in order to pump just a little more in. Originally I hadn’t even thought of this but the bottle was still sitting on the counter from when I made the sangria and the light bulb went off. ‘Hey, let’s put a little bit of this into the cheese!’ Ok well maybe more than a little. Um yeah, it works really well. Even helps make the cheese a little creamier.
And as another sign of my returning mojo, I also made fresh ricotta. I hadn’t done this in a long time and had forgotten how ridiculously easy the whole process is and how much better it is than processed. (Duh.) There’s also something about the texture of ricotta vs cream cheese I like better and also think ricotta makes desserts just a tad lighter, which is always nice in summer. Now get out there and take advantage of the last few weeks of summer before they’re gone!
Peach and Ricotta Tart
Tart shell (pâte sucrée)
- 1 ½ C all-purpose flour
- 1 egg
- 1 Tbs water
- Pinch of salt
- 3 Tbs sugar
- 1 tsp lemon extract
- 7 Tbs unsalted butter, cut into small cubes
In a large bowl, combine all of the ingredients except the butter and mix well with your hands. Slowly add a few pieces of butter at a time and work into the flour with your fingers. When all of the butter has been added remove dough from bowl and knead on the counter or on a cutting board. At first the dough will be a little sticky and won’t appear to want to stick together but after about 5 minutes or so of kneading it will form a smooth ball.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Pre-heat oven to 400°F.
Remove dough from refrigerator. On a floured surface using a rolling pin, roll the dough into a large round about 1/8 inch thick. Place the dough into a fluted tart pan and press into the sides. Roll the rolling pin over the rim to trim the excess dough from the edge. Prick the bottom of the dough all over with a fork. Refrigerate for 10 minutes.
Cut a piece of parchment paper into a round which will fit on the bottom of the dough. Remove tart shell from refrigerator and place parchment paper and pie weights (dried beans are a good substitute) on top of the dough inside the pan.
Bake for 15 minutes. Remove and allow to cool.
- 2 peaches, peeled and sliced into crescents
- 2 C ricotta cheese
- ¼ C sugar
- 1 egg + 1 egg yolk
- 3-4 Tbs peach schnapps
Preheat oven to 350°F.
Mix the egg, egg yolk, and sugar together in a bowl. When sugar has dissolved fold in and mix the ricotta and peach schnapps
Spread ricotta mixture on top of the blind-baked shell.
Arrange peach slices on top in a circle, overlapping them.
Bake for 45 minutes or until a toothpick stuck in the middle of the tart comes out clean.
Place on a cooling rack, cool, then serve.