Peach Tart

Peach tart 043012

For the dough:

1  1/2 cup flour
2  Tblsp confectioners sugar
1  Stick butter
1/4  Tsp salt
4  Tblsp cold water

Pulse flour, sugar, salt in food processor 10-12 pulses.  Add cold butter (chopped into small pieces).  Add water one Tblsp at a time after pulsing.

Roll dough into ball then flatten into a 12-14″ round.  Cover with wax paper or plastic wrap.  Put dough round in refrigerator for 15 minutes to set up.

For the filling:

3 cups sliced peaches (leave skin on)  We used very small peaches for this recipe.
3/4 cup sugar
1 Tsp cinnamon
1 Tsp fresh lemon juice
3 Tblsp Casa Giulia Apricot Jam (for spreading on dough)  Note:  other jam flavors will work as well.

Place peaches, sugar, cinnamon and lemon juice into glass bowl.  Mix gently together using 2 spoons.

Heat oven to 375 degrees.

Finish:

Place dough round on parchment paper, lightly floured.
Spread 3 Tblsp jam over dough.
Spread peach filling mixture onto dough.  Use mostly peaches, save juice for spreading on top of the dough.
Fold one inch of dough back toward center, framing the filling.
Spread reserved juices over edges of dough.

Bake for 45 minutes or until dough becomes brown.
Place on wire rack to cool.

Serve warm, vanilla ice cream would be a plus for this treat.

Buon Appetito!

–Andrea Formato Castner

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ricotta & Pomegranate Pancakes

Pomegrante Pancakes

 

 

 

 

Perfect for the fall season!

1  3/4 cup pancake mix (use any kind, as shown, these were made w/ Buttermilk Pancake mix)
1 cup milk (use whole milk or 2% milk)
1 Tblsp canola oil
1 large egg
1 cup ricotta cheese
1/2 cup pomegranate seeds + as much as you’d like more for sprinkling

  1. Mix all ingredients together.Heat griddle.
  2. Spray w/ butter spray on warm griddle.
  3. Make pancakes, about 30 seconds on each side.
  4. Sprinkle w/ pomegranate seeds.
  5. Serve w/ your favorite syrup or any flavor of Casa Giulia Jams.

Makes 18 medium sized pancakes.