g
Printer Friendly Version

editor  
BellaOnline's Italian Food Editor
 

Peach Tart Recipe

A light peach tart made with ricotta cheese.

Peach Tart
Torta Pesca

Ingredients

Directions

  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.

Bella Italian Food Recommends:

Nordic Ware Quiche Tart Pan
This pan molds quiches, tarts, and cakes with pretty fluted sides. The removable bottom means they come out intact. A quiche of broccoli and sun-dried tomatoes (recipe included) demonstrates how crisply the fluting details emerge. The pan holds 4 cups, enough to serve four to six people. Made of aluminized steel for rust and warp resistance, it's a sturdy pan with a long life expectancy. The nonstick coating ensures quiches, tarts, and cakes pop out intact. --Fred Brack

Add to Google
Add to My Yahoo!

Italian Food Site @ BellaOnline
View This Article in Regular Layout

Content copyright © 2013 by Paula Laurita. All rights reserved.
This content was written by Paula Laurita. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.



| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor