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
apple “galette”
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:
Ricotta Tart
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!
and then make soup 
It’s not a holiday here, but I’m still very tempted to try the ricotta tart, which sounds delicious! Happy Thanksgiving and bon appetit!
By: chaiselongue1 on November 24, 2011
at 5:38 pm
Thanks for the good wishes! Be sure to let us know if you try the tart…. it is easy and, well, yummy! (she said modestly… grinning)
By: Rachel on November 24, 2011
at 5:48 pm
You’re working like a maniac – American Thanksgiving makes Christmas dinner appear like a walk in the park – bon courage, bon fete
By: Food,Photography & France on November 24, 2011
at 6:09 pm
Oh wow, it all sounds good. I’m jonesing for that tart though now!
By: Rufus' Food and Spirits Guide on November 24, 2011
at 7:58 pm
C’mon over!! There’s plenty enough to go around…
By: Rachel on November 24, 2011
at 8:10 pm
I have never made a ricotta tart and it sounds so good, I often make ricotta with the whey left over from the cheese, however i am going to try and hold out for the galette! c
By: ceciliag on November 24, 2011
at 10:59 pm
Oh I’d happily fill my crust with your ricotta… I’ll bring the chocolate chips! (grin)
By: Rachel on November 25, 2011
at 1:29 pm
I hope you have a wonderful Thanksgiving…the desserts sound great.
By: Karen on November 24, 2011
at 11:52 pm
Everything was yummy, and so very good to share with friends! That’s the best part – hope your feast was blissful as well!
By: Rachel on November 25, 2011
at 1:33 pm
Wow – it all sounds so good and hopefully you´ll have leftovers today too! Hope you had a wonderful time 🙂
By: Chica Andaluza on November 25, 2011
at 9:05 am
Shared food always tastes better… it was great! Mmmm… and I *do* love pie! 😉
By: Rachel on November 25, 2011
at 1:36 pm
[…] you’re interested in making it, you can find my recipe here. It is pretty simple and you can change it up if you like. The one we made in class had a lattice […]
By: how to learn Italian (part 2) | and then make soup on November 26, 2013
at 6:13 pm