Phyllo dough has been calling my name for a few weeks now and ideas for exactly what to do with the finicky pastry. Finally, yesterday inspiration and time were both on my side so I set to work to make a tart that combined the gorgeous Jersey peaches I picked up at the market with my hankering for toasted almonds. The result was a wonderful success and much easier than I had anticipated.
Recipe after the jump…
Peaches & Cream Tart
Ingredient:
- 2/3 Cup Slivered almonds, toasted
- 2 Tbs Turbinado sugar
- 16 oz Ricotta Cheese
- 1/2 tsp Vanilla extract or Bourbon
- 1 package Phyllo Dough, defrosted
- 4 Tbs Butter, melted
- 2 Tbs Brown Sugar
- 3-4 Med Peaches, sliced into wedges
Equipment: 9″ x 13″ rimmed baking sheet, pastry brush, damp dish towel
Preheat oven to 375˚
Directions:
- Combine the almonds and turbinado sugar in the bowl of a food processor and whir until it turns into a coarse sand like mixture.
- Add the ricotta to the mix and whir until it’s evenly mixed. Scrape from the bowl into another container and put it in the fridge for 30 minutes to an hour. While the ricotta is chilling prepare the phyllo crust.
- Using a pastry brush coat the baking sheet with the melted butter.
- Remove the phyllo dough from the package and unroll onto a sheet of wax paper or tin foil and peel 1 or 2 sheets off the top and place on the baking sheet. There will be overhang which you should make as even on each side as possible. Cover the remaining dough with the damp towel to prevent it from drying out. Use the pastry brush to coat the phyllo with butter.
- Repeat step 4 four more times. Then apply another coat of butter and sprinkle the crust with the brown sugar. Top with 2 more sheets of phyllo.
- It’s a good idea to wrap up the phyllo at this point so you can make sure it is usable for another dish.
- At this point you’ll need to trim a little excess dough off of the corners. Cut a 2″ x 2″ square from all 4 corners of the overhanging phyllo.
- Place some of the peach slices longways around the perimeter of the crust then fold the excess phyllo over them and seal with a swipe of butter. At this point you’ll have a peach stuffed crust.
- Take the ricotta mixture out of the fridge and spread evenly over the inside of the crust.
- Layer the peach slices on top of the cheese filling. I went with three rows but really it’s up to you. So go on and get creative.
Give the peaches and crust one last wash of butter and if you have a little extra sugar sprinkle it on top.- Put it in the oven for 20-30 minutes, or until the crust is a light brown.
- Remove and let cool for at least 10-15 minutes then cut into squares and serve.
