Pumpkin and Ricotta Tart

Pumpkin and Ricotta Tart

Pumpkins and Squash - photo by: M D Hill

This is a favorite that is good at any time of year.

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Pumpkin and Ricotta Tart

Ingredients

3/4 cup pumpkin, processed in blender or food processor

3/4 cup (6 ounces) ricotta cheese, well drained to eliminate extra moisture

1/4 cup sugar

2 large egg yolks

1/8 teaspoon pure vanilla extract

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1 package frozen pie dough or crescent rolls

¼ cup confectioner’s sugar

whipped cream, whipped or canned (vanilla ice cream is a good substitute)

Method

Preheat oven to 450F.

Put first five ingredients in bowl. Using a spatula, stir together until smooth.

Roll out dough on lightly floured surface into 11 to 12 inch round.

Transfer dough to a baking sheet with sides lined with parchment paper.

Pour slowly or spoon filling on top of the dough, being careful to leave approximately a 2-inch border.

Fold the extra margin of dough over the filling. You can pleat or cramp the overlaps, as there will be quite a few.

If you have any cracks in your dough, be sure to pinch it.

Bake about 23-25 minutes. The filling should be set and gold in color.

Cool on a rack for 15 minutes.

Dust with confectioner’s sugar.

Tip: This is best if it is served warm. We prepare this and leave in refrigerator, then bake while eating. What is even better is to bake while cleaning up. That way, you have time between your meal and dessert.

Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards, “$uccess, Your Path to a Successful Book”


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