Jenn-Air Attrezzi JBL800 User Manual page 14

Ricotta and Pine Nut Tart with Balsamic
Strawberries
Enjoy this delightful tart sprinkled with pine nuts and drizzled with
strawberries. The filling is mixed in the blender to create a creamy
texture.
Pastry crust:
2 cups all-purpose flour
1 cup sugar
⁄
2
1 cups pine nuts, toasted and finely chopped
⁄
3
12 tablespoons unsalted butter, melted
Filling:
1 1 cups sugar
⁄
2
1 cup water
6 ounces cream cheese
1 cup ricotta cheese
3 egg yolks
2 whole eggs
1 cup pine nuts, whole
⁄
4
Balsamic Strawberries:
2 pints fresh strawberries
2 tablespoons sugar
1 tablespoon top quality Balsamic vinegar
Pastry Crust:
In a small bowl, mix flour, sugar and chopped pine nuts. Add melted
butter and mix gently.
Press mixture into bottom and about 1" up the sides of a 10" spring
form pan. Chill for ten minutes. Begin making the sugar/water
mixture for the filling. Place aluminum foil over the pastry and fill
with pie weights, dry beans or rice. Bake at 375° F (Convect Bake
350° F) for 15 minutes. Remove foil and pie weights, then bake an
additional 10 minutes, or until golden brown. Cool completely.
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