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Ricotta and Apricot Tart
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
1 1/2 cups sugared walnuts
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.