Ricotta tart topped with soaked peaches

FOR MASSA

Components

• 1 tea cup of wheat flour
• 1/2 cup of whole wheat flour
• 100 g of frozen butter, chopped into cubes
• 2 tablespoons of granulated sugar
• 2 tablespoons of brown sugar
• One egg
• 1 teaspoon of chilled water
• A small amount of salt, approximately a pinch.

Getting ready mode

1. In a big bowl, combine the flours with sugar and salt. Incorporate the butter cubes using your fingertips until a crumbly mixture forms. Make a well in the center, add the egg, water, and love, then mix gently until smooth—be careful not to overwork it to prevent gluten development.

1. Shape the dough into a ball and then flatten it into a disk to make it easier to roll out. Wrap it in plastic wrap and refrigerate for at least 30 minutes (or, if you like, you can make the dough the day before).
2. Set the oven to 180 °C (medium heat). Lightly dust the countertop with flour and roll out the dough into a circle that is 5 cm larger than the diameter of the mold. While rolling, sprinkle wheat flour underneath and on top of the dough to avoid it sticking to the surface or the rolling pin.
3. Wrap the dough around the rolling pin and place it into a 22 cm diameter round mold with a removable base. Use your fingertips to press the dough, ensuring it adheres and covers the bottom and sides of the mold. Trim the excess dough with a knife or pastry cutter to even out the edges, leaving a 4 cm border to hold the filling.
4. Cut a paper circle and place it on the dough, then fill the bottom with raw beans to prevent the dough from puffing up and cracking during baking. Bake in the oven for about 30 minutes until the edges turn golden and the bottom is partially cooked. Meanwhile, prepare the filling.

PARA O RECHEIO

Components

• 1 container of ricotta cheese (approximately 500 g)
• Two-thirds of a cup of sugar
• 50 grams of butter at ambient temperature
• Three eggs
• One-third of a cup of milk
• pieces of 1 orange
• Half a teaspoon of vanilla extract
• 3 tablespoons of all-purpose flour

Setup phase

1. Place a kettle filled with water on low heat to boil – it will be needed for baking the pie.

1. Place the ricotta in the food processor in chunks, add the sugar, and blend thoroughly for 2 minutes until the ricotta breaks down and turns into a creamy texture. Then, add the butter and mix well to combine.
2. In a small bowl, crack one egg at a time and pour it into the processor—this way, if an egg is bad, the entire recipe isn’t ruined. Blend for an additional minute, pausing if needed to scrape down the sides with a spatula. Then, add the milk, orange zest, and vanilla extract, and blend once more. Lastly, incorporate the wheat flour and mix until a smooth batter forms.
3. After pre-baking, take out the pie base from the oven and gently lift off the parchment paper along with the beans. Maintain the oven temperature at 180 °C.
4. Spread the filling over the dough and smooth it out with a spatula. Put a baking tray on the lower rack of the oven and pour in boiling water – the steam helps keep the filling from drying out and cracking during baking. Position the pie on the upper rack and bake for approximately 40 minutes until the filling sets.
5. Take the pie out of the oven and allow it to cool at room temperature before serving or refrigerating. After it has cooled, place the pie on a serving plate and top it with the macerated peach slices along with their syrup.

FOR THE INFUSED FORMULATIONS

Components

• Four peaches
• 1 tablespoon of sugar
• 2 tablespoons of white wine (or your choice of liqueur)

Setup phase

1. Carefully rinse the peaches under running water. Thoroughly dry them, leave the skin on, and slice each peach in half. Remove the pits and cut each half into three wedges.

1. Place the peaches in a bowl, sprinkle with sugar, add wine and water, then gently stir. Cover with plastic wrap and refrigerate to macerate for 20 minutes.

Please provide the text you would like me to paraphrase.

If you like, roll out the dough between two sheets of plastic wrap – this helps prevent cracking and keeps it from sticking to the countertop or rolling pin.

Would you like to speed up the preparation?

This pie should not be frozen whole because the ricotta absorbs a lot of water during freezing, but the dough can be frozen. After making the dough, shape it into a ball and flatten it (this helps it thaw faster and makes it easier to handle when opening), then wrap it in plastic wrap and freeze. The dough can be stored in the freezer for up to 3 months. Alternatively, you can prepare it, wrap it, and keep it in the refrigerator for up to 3 days.