food for thought

by michelle

apple and ricotta tarts

with 2 comments

These pretty little tarts look like flowers and make a delicious dessert or afternoon tea.

apple-and-ricotta-tarts

Preheat your oven to 180ºC (350ºF). Apply a generous amount of butter to 6 large muffin tins. Peel and core 4 firm apples and slice them very thinly – a mandolin slicer is ideal for this. Arrange the slices of apple around the muffin tins. You will need to put in a few layers until the muffin cups are almost full. Sprinkle them with a little ground cinnamon. Mix 1 cup of fresh ricotta cheese, 1 small egg, 1 teaspoon of vanilla, the grated rind of ½ a lemon and some sugar to taste. Spoon as much of this filling into the centre of each apple flower as possible. Bake for 20 – 30 minutes or until the apples are soft and browning and the centres are set. Allow to cool in the tin for a few minutes then carefully remove the tarts with a spoon or small spatula. Serve sprinkled with icing sugar.

*from a recipe by Confessions of a Tart

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Written by michelle picker

July 6, 2015 at 5:51 am

2 Responses

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  1. they look great Mish Good to see you on Saturday Catch up soon Bridget

    Bridget McDonnell Gallery Fine Australian Paintings, Drawings and Prints 130 Faraday St Carlton Vic 3053 03 93471700 http://www.bridgetmcdonnellgallery.com.au

    Between exhibitions we are available by appointment ph 0419 306593 or email bmcdgallery@bigpond.com

    Bridget McDonnell

    July 6, 2015 at 9:46 am

  2. Sounds yummy! ! I will try this.

    chefkevo

    July 6, 2015 at 7:23 am


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