back

Peach Tart

4 large ripe peaches
2 eggs
16 ounces ricotta cheese
2 Tbsp cornstarch
1 tsp vanilla
1/4 cup sugar
1 tsp ground cinnamon
1/4 tsp grated nutmeg
pie crust dough
1 Tbs butter, melted
1/2 cup pine nuts

  1. Fill a medium saucepan with water and bring to a boil.
  2. Drop the peaches into the water for 10 seconds. Remove and rinse under cold water.
  3. The skins should slip off. You can use a small knife to get them started.
  4. Cut each peach into 8 slices. Set these aside.
  5. Combine the ricotta, eggs, vanilla, cornstarch, and 1/4 cup of sugar.
  6. Add the cinnamon, nutmeg, and pine nuts.
  7. Mix in the peaches.
  8. Roll out your pie crust to 1/4 inch thick.
  9. Brush the butter onto a quiche pan.
  10. Place the pie crust into the pan.
  11. Bake at 375F for 12-15 minutes.
  12. Remove from the oven and add the peaches and cheese mixture.
  13. Return to the oven and bake for 15-20 minutes.