If you’ve never tried the fresh ricotta from Jacob’s Creamery, you’ve never really tried ricotta. Fresh, creamy and slightly tangy, it bears no relation to the grocery store version. It’s fabulous spread on bruchetta with farmers market herbs, but I transformed it into an easy-to-make heavenly tart with local peaches and Italian prune plums.
The only unusual piece of equipment you’ll need for this is a pastry brush. If you don’t own one: invest the few dollars. It will pay for itself many times over when you brush olive oil on your bruchetta, herbed butter on fresh corn on the cob, or apricot preserves on the tart below.
- 1 pie crust or your favorite pastry crust recipe. To save on time, I bought a pre-made pie crust at Trader Joes.
- 1 cup Jacob’s Creamery Fresh Ricotta cheese
- 2 large egg yolks
- ½ cup sugar
- ½ tsp pure vanilla extract
- ½ tsp of orange blossom water or ¼ tsp orange zest
- 2 large ripe peaches (you’ll have a bit extra left over for snacking)
- 4 fresh Italian prune plums (feel free to use other types of plums or apricots)
- 3 tbsp apricot preserves or jelly
- Preheat oven to 425°F degrees.
- Lay pie crust in one 8-inch tart or pie pan and flute the edges. Prick the bottom of the crust all over with a fork so it won’t balloon up and bake for approximately 10-12 minutes until very light brown. Remove from oven and let the crust cool for 15 minutes. Decrease oven temperature to 350°F.
- Mix ricotta, egg yolks, sugar, extract and orange water or zest thoroughly with a spoon. Pour into cooled crust and smooth out the top with the back of the spoon or a rubber spatula. Bake about 30-40 minutes (check after 30 minutes) until the center is set and the top is a golden color. Remove and let cool. This can be made one day ahead and stored in the refrigerator overnight.
- Put apricot preserves into a saucepan on low heat to melt and stir occasionally so it doesn’t burn. Slice peaches (about ½–inch at thickest part of the crescent) and arrange in circles starting at the outside edge of the tart. Slightly overlap the next circle layer and offset the edges so they aren’t stacked right on top of another. Repeat circles with peach slices until you almost reach the center of the tart, leaving a nice 2½-inch round opening. Slice two Italian prune plums in half and tuck three of the halves face down into the center opening of the tart. Slice the third half and the last two plums into one-third-inch wide crescents. Tuck these slices into the openings between the peaches. You’ll probably have leftovers.
- Dip pastry brush into the melted preserves and brush all over the fruit, making sure to glaze the outer edges of the peaches and get down into the crevices. This will keep the fruit from browning and give it a professional sheen once it’s dry. Place in the refrigerator until ready to serve.
- I wish I could tell you if it fairs well the day after, but we devoured the entire tart with our dinner guests in the blink of an eye. I think that’s a good sign.
Written by KJ Fields