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White Peach Lemon-Ricotta Tart Recipe

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4.2 from 76 reviews

  • Author: Amina
  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This White Peach Lemon-Ricotta Tart is a delightful blend of creamy ricotta, bright lemon flavors, and sweet sliced white peaches atop a flaky puff pastry crust. This elegant dessert is perfect for warm weather gatherings or any occasion that calls for a light and refreshing treat. With simple ingredients and straightforward steps, it combines the tartness of lemon with the natural sweetness of peaches to create a vibrant, delicious tart that’s sure to impress.

Ingredients

Ricotta Mixture

  • 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

Additional Ingredients

  • 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)

Instructions

  1. Prepare the ricotta mixture: In a large mixing bowl, combine 1 cup of ricotta cheese, ¼ cup granulated sugar, 1 egg, 2 tablespoons lemon juice, 1 teaspoon lemon zest, 1 teaspoon vanilla extract, and ¼ cup sifted flour. Beat the ingredients with an electric mixer until the mixture is smooth, though a few lumps are acceptable.
  2. Prepare the egg wash: Crack the remaining egg into a small bowl and whisk it together with 1 tablespoon of water until fully combined and smooth. Set this aside for later use.
  3. Preheat the oven: Set your oven to 400ºF (200ºC) to preheat while you assemble the tart.
  4. Prepare the puff pastry base: Remove the thawed puff pastry sheet from the refrigerator and place it on a baking sheet lined with parchment paper. Carefully crimp the outer edges of the puff pastry to create a raised lip around the border. Lightly prick the inner area of the pastry with a fork to prevent puffing.
  5. Assemble the tart: Spoon the prepared ricotta mixture onto the puff pastry, leaving about a ½ inch gap from the edges. Neatly arrange the thinly sliced white peaches evenly over the ricotta layer. Then, brush the edges of the puff pastry with the prepared egg wash to give a golden finish when baked.
  6. Bake the tart: Place the assembled tart in the preheated oven and bake for 28 to 30 minutes. Bake until the puff pastry turns golden brown and the ricotta filling has set firmly.
  7. Cool and garnish: Remove the tart from the oven and allow it to rest at room temperature for 15 to 30 minutes to let the flavors meld and the tart to set fully. Garnish with fresh mint leaves if desired before slicing and serving.

Notes

  • Thaw puff pastry sheet according to package instructions before using to ensure easy handling and proper baking.
  • Using whole milk ricotta provides a creamier texture and richer flavor for the filling.
  • Pricking the puff pastry base lightly with a fork prevents excessive puffing and keeps the filling in place.
  • The tart can be served warm or at room temperature depending on preference.
  • For added presentation, garnish with fresh mint leaves to complement the peach and lemon flavors.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/white-peach-lemon-ricotta-tart-recipe/