The Easiest Pie…Always

03.08.2006 Helene Dujardin (Senior Editor) 3 Comments

Here is my "to go/ no fuss/ never failed me" fresh fruit tart recipe.
Let me explain: when I was working full time at the restaurant, there were many a Saturday mornings that started with a light hangover, yes restaurant crews are known to enjoy the night life and then some… When you are faced with a busy weekend ahead, a headache and a load of creme brulees, nougat glace, chocolate mousses, apple tatins, cheesecake and others, a good fresh fruit tart has the tendency to be put at the bottom of your to do list, and it is quite a shame because a good fruit tart is just that: goooooood. It should be uncomplicated so as to put forth the freshness of the fruit yet interesting and bold in flavors so as to attract diners and gourmands.
I don’t know exactly how I came up with this one, after years of baking and reading magazines, cookbooks, one can develop, mix and match their own recipes and I am probably sure I came up with this one on one of my morning jogs (probably trying to sweat out some cosmos after a night out).
Long story short, you can use this recipe for every sort of fruit available. You can bake the layer of fruit on top of the tart with the filling, or lay unbaked ones once the ricotta mixture has cooked and cooled and the glaze on top can be made with any flavor of jam or jelly you enjoy. It is so incredibly versatile.

In this case it was a White Peach and Ricotta Tart with Blackberry Glaze

1/2 recipe Pate Sucree

For the ricotta filling:
1 container (16oz) whole milk ricotta
2 eggs
1/2 cup sugar
juice and zest of 1/2 lemon

For the fruit filling:
Your favorite fruit!
Here I used white peaches (about 5 medium ones, peeled, cored and cut into slices)

Topping:
1 cup of your favorite jam or jelly heated for about a minute (microwave works fine)
Here I used blackberry.

You can do this pie 2 ways:
Pre bake the tart shell at 350 for about 10 – 15 minutes.
While it cools a bit, pour the ricotta in a big bowl, add the sugar, lemon juice and zest. Mix well. Add the eggs and whip until fully incorporated.
Layer the fruit on top and bake for about 45 minutes or until almost set (the center will still wiggle a bit, but will firm up in the fridge). Let the pie cool down for 30 minutes and pour the heated jelly on top. Refrigerate until completely cooled.

If you want to use fruits like kiwis or fresh berries, you can bake the ricotta filling first, let it cool completely and then layer the fruits on top, ending with a glaze like apricot, apple or orange jelly.

We have forked through 1/2 of it already….. I think the neighbors won’t get to try this one either…Sorry!