Jenn-Air JBL800 Mode D'emploi page 16

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
1⁄2 cup sugar
1⁄3 cups pine nuts, toasted and finely chopped
12 tablespoons unsalted butter, melted
Filling
11⁄2 cups sugar
1 cup water
6 ounces cream cheese
1 cup ricotta cheese
3 egg yolks
2 whole eggs
1⁄4 cup pine nuts, whole
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 10 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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