This recipe came from my need to use up a bounty of the two main ingredients, Fresh Ricotta Cheese and apples. If you don’t want to make eight tarts, the Buttermilk Pie Crust freezes well, and the tart filling isn’t too hard to divide as needed for two or four. As for dividing the egg yolk, beat it first to use half or a quarter.

1 recipe Buttermilk Pie Crust, or any 2 crust recipe
2 cups Fresh Ricotta Cheese
1/2 cup powdered sugar
1/2 cup light sour cream
1 extra large egg yolk, beaten
1 teaspoon vanilla extract
2 small tart apples – peeled, cored and thinly sliced
1/2 cup caramel apple dip or ice cream topping

1. Prepare the Buttermilk Pie Crust and divide into 8 portions. Form each portion into a flattened disk and individually wrap in plastic. Refrigerate until thoroughly chilled, at least one hour.
2. Preheat the oven to 400°.
3. On a lightly floured surface, roll out the crusts to fit into individual pie or tart pans. Prick all over with a fork. Place the tart shells on a baking sheet. Bake 10 to 12 minutes, or until lightly browned. Remove from the oven to cool.
4. Reduce the oven temperature to 325°.
5. In a food processor or with an electric beater, beat the ricotta until smooth and creamy. Add the remaining ingredients and beat well.
6. Pour the ricotta filling into the cooled tart shells and arrange the thin apple slices on top.
7. Bake for 20 minutes or until the filling is just set.
8. Remove from the oven and immediately drizzle with the caramel.
9. Allow to cool, then refrigerate until chilled before serving.

Servings: 8