Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------------TART---------------------------------
2 1/2 c Flour 8 tb Sweet Butter in pieces
1/2 c Sugar 4 Egg Yolks
1 c Nuts, finely chopped 1 tb Rum
Grated Rind of 1 Lemon 4 tb Ice Water

--------------------------FILLING-------------------------------
5 md Ripe Peaches 1/4 ts Almond Extract
1 tb Fresh Lemon Juice 1/4 ts Vanilla Extract
1/4 c Powdered Sugar 2 tb Peach or Apricot Liquor
3/4 c Ricotta 2/3 c Apricot Jam
1 c Whipping Cream

*** Tart ***

Combine 1st 5 ingredients. Lightly beat yolks with rum and stir into
flour mixture with a fork. Add ice water to make a dough. Wrap and
chill for 30 minutes.

*** Filling ***

Blanch peaches in boiling water, peel and cool. Reserve 1/2 of the
peaches for topping in center, slicing the remaining peaches.
Sprinkle with lemon juice that has been mixed with 1 T confectioners
sugar. Butter a 10" pie pan. Roll out the dough, line pan and pierce
with a fork. Line with foil and weight down with beans. Bake 15
minutes in a preheated 425oF oven. Remove foil and weights and bake 5
more minutes.

Combine ricotta and sugar in a food processor until smooth, adding the
cream slowly untill whipped. Add almonds and vanilla and pour into the
shell. Place the reserved 1/2 peaches on top and arrange slices all
around the edge. Combine the liqour and preserves in a small sauce
pan, heat slightly and drizzle on top. Chill completely.

Source: "The Yankee Kitchen" 04-06-93 [#3] Dora

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