The ricotta and peach tart is a delicious fresh dessert, a crunchy shell of shortcrust pastry, a soft cream flavored with Falanghina del Sannio and luscious canned peaches. If I haven’t convinced you yet to try this ricotta and peach tart, let me tell you that not even a crumb was left, it was so good. Come on, get to work!
Don’t miss out
- Difficulty: Medium
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups all-purpose flour
- 1 cup butter
- 1.25 cups powdered sugar
- 1 whole egg
- 3 egg yolks
- 1 lemon
- 1 pinch fleur de sel
- 1.25 cups ricotta
- 0.5 cup sugar
- 1 egg
- 0.75 cup canned peaches
- 1 cup Falanghina del Sannio
- 1 lemon
- as needed powdered sugar
Tools
- 1 Frying Pan
- 1 Measuring Jug graduated
- 1 Food Processor
- 2 Bowls
- 1 Whisk
- 1 Cutting Board
- 1 Knife
- 1 Grate for tarts
- 1 Mold for tart with removable bottom 10 inches
Steps
In a frying pan, reduce the white wine to obtain a concentrated extract and let it cool. Place all the ingredients for the shortcrust pastry in a food processor: flour, cold butter cut into pieces, powdered sugar, egg yolks and the egg, grated lemon zest, and fleur de sel. Close and start the machine. When a ball forms, the shortcrust pastry will be ready. Shape into a flattened dough, wrap it in plastic wrap, and refrigerate for at least an hour. If you prefer, you can knead with a stand mixer using the K or flat beater attachment. In this case, the process will be different, and the butter should be soft: add the flour and butter, rubbing the mixture. Add the powdered sugar, grated lemon zest, fleur de sel, and finally the beaten egg yolks and whole egg in a small bowl. Mix everything to combine, form into a flattened dough, wrap it in plastic wrap, and refrigerate for an hour. You can follow the same order if kneading by hand on a work surface.
In a bowl, mix the ricotta with the sugar, add the egg, grated lemon zest, canned peaches cut into small cubes, and the wine reduction. Stir well to combine all the ingredients into a soft cream.
Divide the shortcrust pastry into two parts. Refrigerate one part and prepare the lattice with the other: find the step-by-step tutorial for using the tart dough lattice tool HERE. Place the lattice with the dough on top in the freezer for 10-15 minutes. You can also make the strips by hand, but there’s no doubt that the lattice tool will help you be precise and achieve a perfect lattice pattern.
Line the tart pan with the reserved shortcrust pastry, covering both the bottom and the sides. Poke the base with a fork and pour the filling, leveling it with a spatula. Place the lattice on top of the cream after removing it from the lattice tool and make it adhere by trimming the excess edges. Bake the tart in a preheated oven at 338°F (170°C) for about 45-50 minutes. Let it cool for ten minutes, then remove it from the pan and let it cool completely. Sprinkle with powdered sugar before serving. The tart is good both at room temperature and chilled.
Notes
Recipe source: Easy with Taste April 2023.
FAQ (Frequently Asked Questions)
Why a flattened dough instead of a ball?
The flattened dough cools faster and more evenly.
How can I substitute Falanghina del Sannio?
White wine of your choice.
