Royal Tart of Ricotta & Apple Juice
| Categories: | 16th century Italian Pie cheese |
| Original Source: | Scappi |
| Secondary Source: | |
| Cook: | Clara |
| Meeting Date: | 2014-02-23 |
Take the juice of 4 lb of apples & put it through the strainer, then have 1 1/2 lb of fresh sheep's ricotta, stood to soften in goat's milk for 15 minutes & well crushed in the mortar, & 3 oz. of pine nut paste, & 10 egg whites well beaten, & 1 lb. of sugar, 3/4 of ginger. Mix everything w/ the apple juice, & of this composition can be made tarts w/ a crust under, & w/o crust in the manner said above, & in place of apple juice you can use quince juice, & as it is cooked. Serve hot or cold as it please you.
Ingredients
| 2 | pie crusts |
| 2 cups | apple cider |
| 3/4 lb. | fresh ricotta |
| 1 1/2 oz. | ground pine nuts |
| 5 | egg whites |
| 1 tsp. | ginger (heaping) |
| 8 oz. | sugar |
Steps
- Grind pine nuts in food processor
- Lightly beat egg whites
- Combine all ingredients. Mix well and pour into pie shells.
- Bake @ 375 for ~45-60 minutes, or until knife inserted comes out clean.
- Cool for at least 10 minutes.
Note
The longer is cools, the better it sets.
Rec: blind bake crust; may want more apple flavor.