Ricotta-Apricot Tart (King Arthur)

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* Exported from MasterCook *

 

Ricotta-Apricot Tart (King Arthur)

 

Recipe By :

Serving Size : 10 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-- Crust--

1/2 cup butter -- (4 ounces, 1 stick)

1/2 cup sugar -- (3 5/8 ounces)

1/8 teaspoon salt

2 teaspoons vanilla

1/4 teaspoon Orange Oil -- or 1 Tablespoon Orange Zest (the Zest From

1 Orange)

1 egg

1 3/4 cups Mellow Pastry Blend -- or unbleached all-purpose flour

(7 1/4 ounces)

--Filling--

1 7/8 cups ricotta cheese -- (15 ounces)

1/2 cup heavy cream -- (4 ounces)

2 eggs

1 egg yolk

1/2 cup sugar -- (3 5/8 ounces)

2 teaspoons vanilla

1/8 teaspoon Fiori Di Sicilia -- OR orange oil

1 tablespoon unbleached all-purpose flour

8 Fresh Apricots (1 1/4 Pounds) -- divided (8 to 10)

-- Sauce--

1/2 cup brown sugar -- (3 7/8 ounces)

3/4 cup water -- (6 ounces)

1 tablespoon brandy (optional)

 

Crust: In a medium-sized mixing bowl, cream the butter until light and fluffy.

Add the sugar, salt and vanilla. Beat in the egg and half the flour, then add

the remaining flour and mix until evenly blended. Gather the dough into a ball,

flatten it into a thick disk, wrap it well, and refrigerate for 1 hour. Heavily

flour your work surface and the dough. Roll the dough to fit a 10-inch tart pan

or a 9-inch deep-dish pie pan. Place the dough in the pan, and prick it all over

with the tines of a fork. (The crust will be blind-baked -- baked without any

filling -- but it doesn't need to be weighed down with beans or rice or pie

weights, as long as you prick it thoroughly with a fork.)

 

Bake the crust in a preheated 425°F oven for 10 minutes. Turn the oven down to

350°F, and bake it until it's golden brown, about another 8 to 10 minutes.

Remove the crust from the oven and cool it while making the filling.

 

Filling: In a medium-sized bowl, mix together the ricotta cheese, cream, eggs,

egg yolk, sugar, vanilla, Fiori di Sicilia or orange oil, and flour. Set aside.

 

Peel and slice the apricots. To quickly peel apricots, fill a large pan with hot

water. Bring it to a boil, and place the apricots in the pan. Bring back to a

boil, and simmer for 2 to 3 minutes. Remove the apricots from the hot water and

plunge them into a bowl of ice water. The skins should slip off easily.

 

Assembly and Baking: Stone and slice the apricots. Pour the ricotta mixture into

the tart shell. Place about 10 slices of apricot over the filling; they'll sink

partially -- it's OK. Bake the tart in a preheated 350°F oven for about 45

minutes, until the filling looks mostly set.

 

Sauce: Place the remaining sliced apricots into a medium-sized saucepan. Add the

brown sugar, water, and brandy, if you're using it. Bring the mixture to a

gentle boil, reduce the heat, and simmer until the apricots are cooked through

and the sauce starts to thicken. Remove the sauce from the heat, and transfer it

to a serving dish. It can remain at room temperature while the tart cools.

 

Let the ricotta tart cool for several hours before cutting it into wedges. Spoon

the sauce over each piece before serving, or serve it on the side. Refrigerate

any leftover tart. Yield: 1 tart, about 10 servings.

 

Source:

" KingArthurFlour.com "

S(Originally Appeared):

" This recipe reprinted from The Baking Sheet ® (Vol. XI, No. 5,

Summer 2000 issue). The Baking Sheet is a newsletter published six

times a year by The Baker's Catalogue®, P.O. Box 876, Norwich,

Vermont 05055. "

Copyright:

" Copyright 2002, The King Arthur Flour Company "

 

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Per Serving (excluding unknown items): 338 Calories; 21g Fat (56.6% calories

from fat); 7g Protein; 29g Carbohydrate; 0g Dietary Fiber; 142mg Cholesterol;

184mg Sodium. Exchanges: 1 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 2 Other

Carbohydrates.

 

NOTES : We used fresh apricots in this creamy tart, but fresh peaches or

nectarines would be just as suitable. The smooth, sweet filling, enriched with

ricotta cheese and just a bit of heavy cream, contrasts appealingly with the

tart stone fruit.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0