Remember awhile back when I wrote a post about homemade ricotta, and at the end I showed a blurry phone picture of a peach ricotta tart? Well this is that tart. I have made it quite a few times now, and it’s wonderful; especially right now since we are in the prime of peach season.
First of all, you should make homemade ricotta (from this post) but if not, try to buy fresh ricotta, or the best quality you can find. Since this is one of the main ingredients you want it to be good.
8 Tbs (1 stick) unsalted butter, melted
1/3 cup sugar
¼ tsp vanilla extract
1 ¼ cups flour
Pinch of salt
16 oz (2 cups) fresh ricotta cheese
1 large egg
¼ cup honey
3-4 peaches, blanched, peeled, and sliced
Warmed honey for brushing
Heat oven to 375. Using a fork, mix melted butter, sugar, and vanilla in a medium bowl. Add flour and mix until combined. It will look like this.
Dump the contents into a 9-inch tart pan with a removable bottom (see note about this at the end). Using your fingertips, press dough evenly onto the sides, and then the bottom of the pan. Use a flat bottom measuring cup to help form a smooth even crust (pressing evenly).
Bake crust until golden, about 14 minutes. Crust will puff slightly while baking. While the crust is baking, prepare the peaches. Score the bottom of each with an X, drop into boiling water for 45 seconds (or so) and then with a slotted spoon transfer them to ice water. This will make the skins practically slip off. Peel, and slice the peaches.
Remove from oven and let cool while you prepare the filling. Maintain oven temperature.
For the filling: Whisk together the ricotta cheese, egg, and ¼ cup of honey. Pour into cooled tart shell (it can still be warm, just not straight out of the oven). Arrange peaches on top of the ricotta.
Bake for 25-30 minutes or until the ricotta filling has puffed up slightly. Warm about 3 Tbs of honey until it is runny, and when the tart comes out brush the tops of the peaches. Let tart cool before serving to allow the ricotta to set. Serve with a drizzle of honey.
A few notes:
A removable bottom tart pan is essential for a tart like this. This crust is cookie like, and kind of crumbly (and delicious). So if you don’t have a removable bottom tart pan it will be virtually impossible to get the tart out in one piece. The alternative (as you can see I used since my tart pan is at the restaurant) is to use a 9-inch spring form pan. Just make sure to evenly distribute the crust up the sides of the spring form pan (since it’s quite a bit taller than the tart pan).
In slightly unrelated news, my wonderful boyfriend got me this beauty for my birthday.
Coming soon- things made with this
AND in other good news, this weekend Cat is coming to visit me….which means we will finally be able to cook and do a post together! We have some pretty amazing things planned…you should get excited.