Name: White Peach Lemon-Ricotta Tart Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup whole milk ricotta cheese; ¼ cup granulated sugar; 1 egg; 2 tablespoons lemon juice; 1 teaspoon lemon zest; 1 teaspoon vanilla extract; ¼ cup all-purpose flour, sifted; 1¼ pounds white peaches, pitted and thinly sliced; 1 sheet puff pastry, thawed; 1 egg (for egg wash); 1 tablespoon water (for egg wash); Mint leaves (optional, for garnish)

Jump to Recipe· 4.2 from 76 reviews

If you’re looking for a dessert that feels like a breath of fresh summer air, the White Peach Lemon-Ricotta Tart Recipe will quickly become your new favorite. This tart beautifully balances the delicate sweetness of white peaches with the bright zestiness of lemon and the creamy, dreamy texture of ricotta cheese, all layered atop a golden puff pastry crust. Every bite offers a delightful mix of flavors and textures that feels both elegant and comfortingly homemade. Whether you’re hosting a brunch or craving a light dessert, this tart is a gorgeous showstopper that’s surprisingly simple to make.

Ingredients You’ll Need

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The beauty of this tart lies in its simplicity. Each ingredient plays an essential role, from the juicy white peaches providing vibrant color and fresh sweetness, to the ricotta cheese giving richness and creaminess, and the puff pastry that delivers the perfect flaky crunch. These carefully chosen elements combine effortlessly to create a stunning dessert.

White peaches (1¼ pounds, pitted and thinly sliced): Use ripe, fragrant peaches for the best juicy sweetness and lovely pale color.
Ricotta cheese (1 cup, whole milk): Provides a creamy base with a mild flavor that pairs perfectly with lemon and peaches.
Granulated sugar (¼ cup): Sweetens the ricotta mixture without overpowering the natural fruit flavors.
Eggs (2, divided): One egg binds the ricotta filling, while the other combined with water creates a golden, glossy egg wash for the crust.
Lemon juice (2 tablespoons): Adds a bright, tangy zing that lifts the whole tart.
Lemon zest (1 teaspoon): Concentrates lemon flavor and adds a lovely aroma.
Vanilla extract (1 teaspoon): Brings warmth and depth to the ricotta mixture.
All-purpose flour (¼ cup, sifted): Helps thicken the ricotta filling to just the right consistency.
Puff pastry sheet (1 sheet, thawed): Flaky, buttery base that crisps beautifully in the oven.
Water (1 tablespoon): Mixed with the egg to make the egg wash for a shiny crust.
Mint leaves (optional): Fresh mint adds a lovely herbal contrast as a garnish.

How to Make White Peach Lemon-Ricotta Tart Recipe

Step 1: Prepare the Ricotta Mixture

Start by combining the ricotta cheese, sugar, one egg, lemon juice, lemon zest, and vanilla extract in a large bowl. Add the sifted flour and beat everything with an electric mixer until it’s mostly smooth with just a few tiny lumps left. This filling is what gives the tart its velvety texture and bright, fresh flavor, so take a moment to enjoy the sweet citrus aroma as you mix.

Step 2: Make the Egg Wash

Crack the second egg into a small bowl and whisk it together with one tablespoon of water until smooth. Setting this aside will let you brush the puff pastry edges later, giving them that beautiful golden shine we all love in a perfectly baked tart.

Step 3: Prepare the Puff Pastry

Preheat your oven to 400ºF. Remove your thawed puff pastry from the fridge and place it on a baking sheet lined with parchment paper. Using your fingers or a fork, carefully crimp the edges to form a neat lip around the outside; this will keep the filling nicely contained. Then lightly prick the center of the pastry with a fork to prevent excessive puffing while baking.

Step 4: Assemble the Tart

Spoon the ricotta mixture onto the center of the puff pastry, leaving about half an inch of the edges free. Next, artfully arrange your thinly sliced white peaches over the ricotta, ensuring they overlap slightly for a beautiful presentation. Finally, brush the edges of the pastry with your egg wash, which will help achieve a gorgeously golden crust.

Step 5: Bake to Perfection

Pop your tart in the oven and bake for 28 to 30 minutes. You’re looking for a golden puff pastry edge and a set ricotta filling that isn’t jiggly but just firm. The aroma of baked peaches and lemon will soon fill your kitchen, making it feel like a special occasion.

Step 6: Cool and Serve

Once out of the oven, let the tart cool at room temperature for 15 to 30 minutes. This step lets the filling set further and makes slicing easier. Garnish with fresh mint leaves for an extra pop of color and brightness before serving.

How to Serve White Peach Lemon-Ricotta Tart Recipe

A square piece of fruit tart sits in the center of a white plate with floral and cherry designs on the side and a dark green rim. The tart has three visible layers: a thin golden-brown flaky top crust, a smooth creamy middle layer with a pale yellow color, and a bottom crust less visible from the sides. Thin slices of red and yellow fruit, likely apples, are arranged in a fan shape across the creamy middle layer, slightly browned on the edges. Two fresh green mint leaves rest on top of the fruit, adding a fresh touch. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A few fresh mint leaves scattered over the top add a refreshing herbal note and beautiful green contrast against the creamy white ricotta and soft peach slices. For a subtle sparkle and extra sweetness, a light dusting of powdered sugar just before serving elevates the presentation.

Side Dishes

This tart shines on its own or alongside simple accompaniments like a dollop of whipped cream or a scoop of vanilla bean ice cream. You could also serve it with a light salad of fresh berries and a drizzle of honey to complement the tart’s citrus and fruity flavors beautifully.

Creative Ways to Present

If you want to get creative, consider serving the White Peach Lemon-Ricotta Tart Recipe family-style on a rustic wooden board with a scatter of edible flowers or lemon zest curls. Alternatively, cut into small bite-sized squares and offer alongside a chilled glass of sparkling wine for an elegant brunch or dessert party.

Make Ahead and Storage

Storing Leftovers

Once cooled, you can cover the tart with plastic wrap or store it in an airtight container in the refrigerator. It will keep well for up to 3 days, making it perfect for preparing ahead of time when you want a ready-to-enjoy treat.

Freezing

This tart is best enjoyed fresh, but you can freeze leftovers if needed. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container or bag. Frozen slices will keep up to one month. Just thaw overnight in the refrigerator before reheating.

Reheating

To reheat, place tart slices on a baking sheet and warm in a preheated 350ºF oven for about 10 minutes. This will help restore the crispness of the puff pastry and gently warm the ricotta filling without drying it out.

FAQs

Can I use regular peaches instead of white peaches?

Absolutely! Yellow peaches will work just fine, though they may alter the tart’s color and sweetness slightly. White peaches offer a milder, more delicate sweetness that complements the lemon and ricotta beautifully.

Is it possible to make this tart gluten-free?

Yes, you can use a gluten-free puff pastry available at many specialty stores. Just ensure that the flour you use in the ricotta mixture is also gluten-free to keep the tart fully suitable.

Can I substitute the ricotta cheese with another cheese?

Ricotta’s creamy but mild flavor is key here, but you could substitute with mascarpone for an even richer texture or a smooth goat cheese if you prefer a tangier profile. Keep in mind this will change the tart’s character.

How ripe should the peaches be?

Choose peaches that are ripe but still firm to slice nicely without mashing. Slightly under-ripe peaches will hold their shape better during baking and offer the best texture contrast with the creaminess of the filling.

Can I prepare the tart assembly in advance?

You can assemble the tart and refrigerate it unbaked for a few hours or overnight, then bake it fresh when ready. Just be sure to cover it tightly so the pastry doesn’t dry out.

Final Thoughts

The White Peach Lemon-Ricotta Tart Recipe is one of those rare desserts that feels both effortlessly elegant and warmly inviting. Its vibrant, fresh flavors paired with a flaky puff pastry make it great for any occasion, from a weekend treat to a festive gathering. I encourage you to give this recipe a try—you’ll discover just how easy it is to create something beautiful and delicious that brings smiles to the table every time.