2 egg yolks
1/4 c. sugar
2 T. lemon zest
2 T. maple syrup
4 T. heavy cream
2 t. olive oil
1/4 c. cornmeal
2 apples, diced
2 t. cinnamon
1/2 c. sugar
1/4 c. heavy cream
Whisk together ricotta, egg yolks, sugar, lemon zest, maple syrup, and 4 T. heavy cream. Meanwhile, saute apples with cinnamon until soft. Grease a pie pan with olive oil and dust with cornmeal. Fill with the ricotta mixture and top with apples. Bake at 350 degrees for 30 minutes. Heat 1/2 c. sugar until caramelized. Remove from heat and add 1/4 c. heavy cream. Drizzle caramel over tart.
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