Friday, June 20, 2008

Ricotta Orange Raspberry Tart

Beth gave me the Best Of The Best From Michigan Cookbook for my birthday. I really love it. This is the first recipe I've made from the book. It would also be a good dessert for a brunch. It looks impressive, but it's easier to make than you think and so tasty. It reminds me of blintzes with the orange zest and ricotta filling. I saved half of the raspberries to serve fresh on top of the tart with some whipped cream.

Ricotta Orange Raspberry Tart

2 C Ricotta Cheese
zest of 1 orange
3 eggs
1/4 C sugar
4 C raspberries

3/4 C softened butter
1/2 C powdered sugar
1 egg
1/2 C toasted almonds
1/2 tsp almond extract
1/2 tsp salt

Preheat oven to 350. Grease a 12-inch spring form pan. Stir together ricotta, zest, slightly beaten eggs, and sugar. Pour into prepared pan. Top with raspberries (all or half if you want fresh ones on top after baking). Set aside.
In a large bowl cream butter and sugar together. Add egg and almond extract. Stir in flour, almonds, and salt until well blended. Drop by the teaspoon on top of raspberries. Bake for 35 - 40minutes or until custard is set and toothpick comes out clean. Topping will be golden brown. Cool completely and refrigerate for at least an hour. Serve chilled with remaining raspberries and cream (optional).

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