Need to put this on the holiday baking list!
Creamy, sweetened homemade ricotta cheese makes for a lighter, healthier delicious alternative to cream cheese in this cheesecake-like tart. In this version, slices of pears have been brushed with peach preserves prior to baking.
I was surprised how easy it was to make a ricotta-style cheese at home. My first batch of ricotta went into Jack’s moose cannelloni. A second batch was split between blintzes and a pear and ricotta tart. Infused with vanilla, the beaten egg and ricotta base was smooth, creamy and light. The sliced pears were brushed with a vanilla peach jam which added another subtle layer of flavor.
Pear and Ricotta Tart
- pie crust
- 2 cups ricotta cheese
- 3 eggs
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 d’Anjou pears, halved, cored and sliced
- 1 heaping tbsp of peach preserves
- Preheat oven to 375 degrees F.
- Press pie dough into a 9-inch springform…
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