This recipe was based on Paula Deen's recipe for a peach tart that I saw on her show a few days ago. It looked so delicious that I couldn't stop thinking about it so I just had to make one of my own. As with almost any recipe that I come across I always make changes to it and this one is no different. So here is my version of the Peach Tart...
For the crust you will need:
1 1/4 C all-purpose flour
1/2 C butter, room temperature
2 tablespoons part skim ricotta cheese
1 tablespoon low fat heavy cream or milk (whatever you have on hand)
Preheat the over to 375. Place the flour, butter, ricotta, and cream in the food processor and pulse to combine. When a ball is formed, remove it to a lightly flour surface. With a rolling pin, roll it to fit into the pan you are using. Place the crust into the pan and with your fingers press it to fit the pan. Bake the crust for 15 minutes until it is set but not brown. Once done set it aside to cool while you prepare the filling. Lower the oven temperature to 350.
For the filling you will need:
6 fresh peaches peeled, pitted and sliced OR 1 lrg can of peaches in light syrup
3 lrg egg yokes
3/4 C part skim ricotta cheese
3/4 C sugar
1/4 C all-purpose flour
Place the peach slices in the crust, I prefer to face them all the same direct to get maximum coverage on the crust. Combine egg yolks, ricotta cheese, sugar, and flour in a bowl and beat until smooth. Pour over the peaches.
Place the tart pan in a baking sheet and bake for 1 hour, until the custard sets and is a light golden brown. After baking let it cool completely.
For the glaze you will need:
1/2 C confectioners sugar
1-2 tablespoons water
Drizzle the glaze over the cooled tart. Slice and serve!
For the crust you will need:
1 1/4 C all-purpose flour
1/2 C butter, room temperature
2 tablespoons part skim ricotta cheese
1 tablespoon low fat heavy cream or milk (whatever you have on hand)
Preheat the over to 375. Place the flour, butter, ricotta, and cream in the food processor and pulse to combine. When a ball is formed, remove it to a lightly flour surface. With a rolling pin, roll it to fit into the pan you are using. Place the crust into the pan and with your fingers press it to fit the pan. Bake the crust for 15 minutes until it is set but not brown. Once done set it aside to cool while you prepare the filling. Lower the oven temperature to 350.
For the filling you will need:
6 fresh peaches peeled, pitted and sliced OR 1 lrg can of peaches in light syrup
3 lrg egg yokes
3/4 C part skim ricotta cheese
3/4 C sugar
1/4 C all-purpose flour
Place the peach slices in the crust, I prefer to face them all the same direct to get maximum coverage on the crust. Combine egg yolks, ricotta cheese, sugar, and flour in a bowl and beat until smooth. Pour over the peaches.
Place the tart pan in a baking sheet and bake for 1 hour, until the custard sets and is a light golden brown. After baking let it cool completely.
For the glaze you will need:
1/2 C confectioners sugar
1-2 tablespoons water
Drizzle the glaze over the cooled tart. Slice and serve!
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