Crostata Pesca -- Peach Tart
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4 lg. ripe peaches
1 lb. whole milk ricotta cheese
2 tbsp. cornstarch
1 tsp. vanilla
1/4 cup sugar
1 tsp. ground cinnamon
1/4 tsp. grated nutmeg
1 pie crust dough
1 tbsp. butter, melted
1/2 cup pignoli (pine nuts)
Use any good pie crust dough recipe and roll to at least ¼ inch thick. Brush the melted butter into a quiche pan. Place the pie crust into the quiche pan, making sure it fills all the fluted edges. Bake the pie shell, empty, for 12-15 at 375°F.
Fill a medium saucepan with water and bring to a boil. Drop the peaches into the water for about 10-15 seconds. Remove and rinse under cold water. The skins should slip right off. You can use the tip of a paring knife to get the skins started. Cut each peeled peach in 8 slices. Set aside.
Combine the ricotta, eggs, vanilla, cornstarch and the ¼ cup of sugar. Add the cinnamon, nutmeg, and pine nuts. Mix well to combine all ingredients. Gently fold in the peach slices. Pour the mixture into the browned pie crust and return to the oven for 15-20 more minutes to complete the baking.
Serve warm, or refrigerate overnight and serve cold.
This is a lovely simple peach tart. In the late summer months in our ighborhood the peach trees were groaning from the weight of the abundance of fruit on their limbs. As each had their garden to tend, they all had fruit trees . . . apple, peach, fig, pear. And the fruits that were harvested each summer was fantastic. And the kids watched the trees carefully. It was great fun to raid a yard in the evening and “steal” some fruit!
From my cookbook: The "Old Coutry" Italian Cookbook, by Donald J.P. La Marca
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