Berries, Peach and Ricotta Tarte

Ingredients

  • 1 tube (16.5 ounces) refrigerated pie dough

  • 1 package (8 ounces) Original Cream Cheese, softened

  • 1 cup (8 ounces) whole milk Ricotta cheese

  • 1 cup sugar divided

  • 5 teaspoons orange zest divided

  • 1 1/2 teaspoons vanilla extract

  • 1/4 cup orange marmalade

  • 1/2 cup orange juice divided

  • 2 TBSP cornstarch divided

  • 1/2 pint raspberries

  • 1/2 pint blueberries

  • 1 diced medium peach

  • 1/3 cup of Prosecco

  • 2 tablespoon of powder sugar for decoration

  • Whip cream for decoration

Instructions

  1. Heat oven to 400 F.  Pat pie dough on the bottom and up the sides of a greased 10-inch tart pan with removable bottom. Bake for 12 minutes or until light golden brown. Let cool on pan for 2 minutes before removing 2.

  2. Beat the cream cheese, ricotta, sugar, orange zest, 4 tsp of orange juice and vanilla until smooth. Spread mixture over crust. Refrigerate for at least 1 hour.

  3. Combine the, remaining orange, juice, Prosecco, sugar raspberries, peaches and blueberries in a small saucepan. Bring to a boil over medium heat. Add cornstarch slurry to thicken Cook and stir for 1-2 minutes or until slightly thickened. Remove from the heat. Cool completely. Spoon berry mixture over tart. Refrigerate until cool and decorate with whip cream and powder sugar before serving.



36 views0 comments

Recent Posts

See All