🍑 Welcome friends, today I bring you a sweet treat with the scent of summer!
If you’re looking for an easy and quick recipe for ricotta and peach tart, you’re in the right place.
This tart is ideal when you crave something good, genuine, and homemade without complicating your life. With just a few simple and easily available ingredients, you can create an irresistible dessert, perfect for serving either at snack time or as a dessert.
In this ricotta and caramelized peach tart recipe, we start with a base of fragrant, crumbly, and buttery shortcrust pastry. Then we prepare a ricotta cream by mixing fresh ricotta, egg, and sugar: a creamy filling that melts in your mouth. And the special touch? The caramelized peaches! Sliced, we let them simmer in a pan with lemon juice and sugar until they’re shiny and delicious.
The ricotta and peach tart is one of those recipes that makes you think of summer afternoons, set tables, and the aroma that fills the kitchen. It’s perfect for those who love fruit desserts but seek a simple preparation, even at the last minute.
Try this cake with ricotta and peaches and let yourself be won over by its goodness.
And if you like experimenting, you can replace the peaches with apricots, plums, or pears for an autumnal variation.😊
If you like tarts, you can also try:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 12
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer
Ingredients
RICOTTA AND PEACH TART
- 2 1/2 cups flour
- 1/2 cup butter
- Half lemon zest
- 2 eggs
- 7 tbsp sugar
- 2 cups ricotta
- 1 egg
- 6 tbsp sugar
- Half lemon zest
- 3 peaches
- 3 tbsp sugar
- 2 tsp lemon juice
Tools
- 1 Baking Pan springform pan
- 1 Saucepan steel saucepan
- 1 Cutting Board cutting board
- 1 Mixer Bosch mixer
- 1 Chopper Bosch chopper
Steps
To prepare the ricotta and peach tart, start with the shortcrust pastry: in a bowl, add butter, sugar, and lemon zest and mix well. Add the eggs and mix.
Add the flour and knead quickly until you form a soft and homogeneous dough. Wrap in a sheet of plastic wrap and refrigerate for about 30 minutes.
Meanwhile, prepare the ricotta cream by combining ricotta, lemon zest, sugar, and egg. Mix and set aside.
Wash and peel the peaches, cut them in half, remove the inner pit and cut them into cubes or thin slices.
Add the peaches to a pan with lemon juice and sugar. Cook for a few minutes until they caramelize.
Roll out 3/4 of the shortcrust pastry and place it on a greased and floured tart pan.
Prick the bottom with the tines of a fork and fill it with the ricotta cream.
After leveling with the back of a spoon, add the peaches trying not to overlap them.
At this point, roll out the remaining shortcrust pastry, cut strips, and place them over the ricotta and peach tart.
Moisten the edge of the tart with water so that the strips remain well attached during cooking and bake in the oven for 30 minutes at 356°F.
The ricotta and peach tart is ready!😊🍑
