Ricotta and Apricot Tart Recipe

From Dorothy McNett's Recipe Book.

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See Also: Appetizers · Desserts · San Benito County Cooks

Ricotta and Apricot Tart

From Dorothy McNett's Recipe Book at www.dorothymcnett.com.

1 1/2 cups sugared walnuts
6 eggs
3 cups ricotta cheese
1/3 cup sugar
zest of one orange
1/4 cup apricot nectar or puree

fresh diced apricots
apricot jam or chili preserves

Preheat oven to 325 degrees. In food processor with steel chopping blade in place, whirl the walnuts until they are very fine, nearly like flour. Add eggs, cheese, sugar, zest and puree and process until smooth. Butter a 9 inch quiche dish. Pour in the mixture and bake 50-60 minutes. Cool and then refrigerate. This slices better when chilled. To serve, use jam or chili preserves as a glaze and garnish with diced apricots. This can be an appetizer (great with chili preserves) or a dessert (with apricot jam and whipped cream.)

Recipe created 2003-07-15.

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