-SWEET PIE DOUGH-
4 c Cake flour ds Fresh lemon juice
5/8 c Sugar pn Fresh vanilla bean seeds OR
2 1/2 Skicks sweet butter 2 dr To 3 drops vanilla extract
1 Whole egg
FILLING
16 oz Fromage blanc OR 2 tb Kirsch
-Farmer’s cheese OR 3/4 c To 1 cup sugar
-Ricotta cheese 1/2 ts Ground cinnamon
3/4 c Heavy cream 1 ts Vanilla extract
4 lg Eggs, separated Grated rind of 1/2 lemon
DOUGH: Mix all ingredients well, without overworking dough. Allow
dough to rest 30 minutes before use.
Preheat oven to 375F. Roll out dough on floured surface and line the
bottom and sides of a 9-inch to 10-inch tart/pie pan with the dough.
Beat fromage blanc and cream together in a bowl; add egg yolks,
sugar, cinnamon, vanilla, kirsch, and lemon rind. Mix thoroughly
until very smooth. Beat egg whites until stiff and gently fold into
the batter. Pour the batter into the pastry-lined pan. Bake for 40
to 45 minutes, or until slightly puffed and very brown. Cool tart
completely, then chill for several hours before cutting.
Per serving (10): 625 calories, 9 g protein, 35 g fat, 70 g
carbohydrate, 231 mg cholesterol, 306 mg sodium
Yields
10 servings
