Berries, Peach and Ricotta Tarte

Ingredients

• 1 tube (16.5 ounces) refrigerated pie dough

• 1 package (8 ounces) Original Cream Cheese, softened

• 1 cup (8 ounces) whole milk Ricotta cheese

• 1 cup sugar divided

• 5 teaspoons orange zest divided

• 1 1/2 teaspoons vanilla extract

• 1/4 cup orange marmalade

• 1/2 cup orange juice divided

• 2 TBSP cornstarch divided

• 1/2 pint raspberries

• 1/2 pint blueberries

• 1 diced medium peach

• 1/3 cup of Prosecco

• 2 tablespoon of powder sugar for decoration

• Whip cream for decoration

Instructions

1. Heat oven to 400 F.  Pat pie dough on the bottom and up the sides of a greased 10-inch tart pan with removable bottom. Bake for 12 minutes or until light golden brown. Let cool on pan for 2 minutes before removing 2.

2. Beat the cream cheese, ricotta, sugar, orange zest, 4 tsp of orange juice and vanilla until smooth. Spread mixture over crust. Refrigerate for at least 1 hour.

3. Combine the, remaining orange, juice, Prosecco, sugar raspberries, peaches and blueberries in a small saucepan. Bring to a boil over medium heat. Add cornstarch slurry to thicken Cook and stir for 1-2 minutes or until slightly thickened. Remove from the heat. Cool completely. Spoon berry mixture over tart. Refrigerate until cool and decorate with whip cream and powder sugar before serving.