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| BLOSSOM TARTS (PIES) | |
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6 sheets phyllo pastry 1/4 lb. unsalted butter, melted 3/4 lb. fresh ricotta cheese 1/3 c. sugar Rind of 1/2 an orange, chopped 1/2 tsp. vanilla 2 eggs Lightly butter each sheet of pastry. Stack handling lightly and cut into 2 squares. Fit into medium muffin tin to form flowers. In a bowl, combine remaining ingredients (except conserve) and mix until smooth. Divide filling into muffin tins and bake for 40 minutes at 350°F until golden. When cooled, remove from tins and top with a spoonful of conserve. Note: This recipe makes a ricotta cheese dessert pie with a fresh orange flavor. It should not be confused with any commercially available pastry. | |
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