Ricotta and spiced peach tart

8 servings Prep: 15 mins, Cooking: 30 mins
Rate this recipe
A mouth watering dish to savour.

By Food24 March 26 2010
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Ingredients (11)

1 readymade shortcrust pastry
250 g ricotta cheese
4 eggs — whole
250 ml cream
6 peaches — fresh
1 Tbs honey
1/2 tsp cinnamon — ground
1/2 tsp garam marsala
1/2 Tbs nutmeg — ground
1 Tbs brown sugar
2 Tbs butter
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Preheat your oven to 170 ºC.
Roll out your pastry to about 3mm thick.
Grease a 25cm tart tin with butter and line the tin with the pastry.
Make sure that the pastry comes all the way up the sides of the tin, and press it into the fold of the tin so as not to make it too thick in that area.
In a bowl, break the eggs and whisk to combine.
Crumble in the ricotta and add the cream.
Season to taste with black pepper and salt.
Make sure to combine the mixture.
Pour the cheese mixture into the tart case and bake for about 20 minutes or until set and the pastry is light brown.
For the peaches:
Cut the peaches into segments (about the thickness of the thumb)
, discarding the pips.
Heat the butter in a pan and add the spices.
Let them cook for a minute or two and add the sugar, honey and peaches.
Toss the peaches to coat for a few minutes.

Serve the tart warm with the hot peaches over the top.

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