We are tasked with bringing dessert for Thanksgiving dinner this year. Oh yes, please — so much easier than doing the bird and all the sides!
The plan is:
traditional pecan pie
non-traditional ricotta tart
Mmmmm! So far this morning we’ve finished two, only the galette is yet to be done. The house smells grrreat (she said modestly) and I’m hungry already!
Made the crusts last night so they would have a chance to chill in the fridge. I do it the easy way, no egg or fancy stuff, just:
One Crust Pie Crust
1 C AP flour
1 T sugar
1/2 tsp salt
3 T shortening
(roughly) 1/4 C cold cold water
Mix the dry, add the shortening, blend until nice and crumbly, add ice water and mix until it just holds together. Store in a plastic bag or whatever works for you in your fridge overnight.
I love pretty much all pies, but the ricotta tart makes me especially happy. At home I use candied orange peel, here we have citrus allergies so I use dried apricots with the chocolate chips. Use what you like – that’s what makes cooking fun!
For 1 9 or 10 inch tart pan:
1-1/2 lb fresh ricotta
3/4 C sugar
1/2 T mixed spices*
4 large eggs
pinch of salt
1/2 C chopped dried apricots
1/2 C chocolate chips
(zest of 1 lemon if no one is allergic)
Preheat oven to 350f. Roll out the crust and place it in the tart pan. Refrigerate until the oven is hot and the filling is ready.
Simply whisk together all the filling ingredients (use spices you like – I use a blend of cinnamon, ginger, nutmeg, cardamom… mmm!) in the order listed. Fill the tart “shell”, bake at 350f for 50 minutes to an hour. It should not “jiggle” if you move the pan.
It will rise while baking but will sink back when cool. It does need to chill before serving, so I started it early this morning. Mmmmm…
Now I just need to make the galette. You’ll have to wait to see that another day, but I promise to share.
I wish us all a safe and happy start to the holiday “season”, safe travel, and of course good food shared with family and friends! Mmmmm!