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Instructions
1. Prepare the Crust:
To start, make the tart crust. In a large bowl, combine the flour, sugar, and salt. Add the cold butter cubes and use a pastry cutter or your hands to work the butter into the flour mixture until it resembles coarse crumbs. It’s okay if some larger pieces of butter remain—this will make your crust flaky.
Next, add the egg and mix until the dough begins to come together. If the dough feels too dry, add a tablespoon of ice water at a time until it forms a ball. Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes to chill.
2. Preheat the Oven:
While the dough chills, preheat your oven to 375°F (190°C). This will allow the crust to bake evenly and achieve that golden-brown color.
3. Roll Out the Dough:
Once the dough has chilled, remove it from the fridge and roll it out on a lightly floured surface to fit your tart pan. Gently press the dough into the bottom and sides of the pan, trimming any excess dough around the edges. If you don’t have a tart pan, a standard pie dish will work as well. Prick the base of the dough with a fork to prevent air bubbles during baking.
4. Blind Bake the Crust:
To ensure the crust bakes evenly, you’ll need to blind bake it. Place a piece of parchment paper or foil over the crust, and fill it with pie weights or dried beans to keep the dough from puffing up. Bake the crust for 15 minutes, then remove the paper and weights and bake for an additional 5-7 minutes, or until the crust is lightly golden. Once baked, set it aside to cool.
5. Make the Ricotta Filling:
While the crust is cooling, prepare the ricotta filling. In a medium bowl, combine the ricotta cheese, powdered sugar, vanilla extract, lemon zest, and heavy cream. Mix well until smooth and creamy. Add the flour and stir until fully incorporated. The flour helps set the filling as it bakes, ensuring it stays firm and doesn’t become too runny.
6. Assemble the Tart:
Once the crust has cooled, pour the ricotta filling into the prepared tart shell, smoothing it out with a spatula. Arrange the thinly sliced peaches over the top in a circular pattern, gently pressing them into the ricotta filling.
7. Bake the Tart:
Bake the assembled tart in the preheated oven for 25-30 minutes, or until the ricotta filling is set and slightly golden on top. The peaches should soften and caramelize slightly, releasing their sweet juices into the filling.
8. Finishing Touches:
Remove the tart from the oven and allow it to cool to room temperature. Before serving, drizzle a little honey over the peaches for added sweetness, or dust with a pinch of ground cinnamon for extra warmth and flavor.
Tips and Variations
- Peach Alternatives: If peaches aren’t in season, you can easily swap them out for other fruits like apricots, plums, or berries. They’ll complement the creamy ricotta beautifully.
- Flavored Ricotta: For a twist, add a bit of almond extract or orange zest to the ricotta filling for a different flavor profile.
- Make Ahead: The tart can be prepared a day in advance and stored in the fridge. Just make sure to allow it to come to room temperature before serving for the best flavor and texture.
- Glaze: If you want a glossy finish, you can brush the peaches with a little bit of apricot jam or a simple sugar syrup after baking.
Why You’ll Love This Italian Peach and Ricotta Tart
This Italian Peach and Ricotta Tart combines the light, fresh flavors of summer peaches with the creamy richness of ricotta cheese, making it a perfect dessert for warm weather or any time you crave something refreshing. The buttery, crisp crust offers a satisfying contrast to the smooth, sweet filling, and the peaches add a juicy burst of flavor with every bite.
Not only is this tart a treat for your taste buds, but it also looks stunning when served. Whether you’re hosting a dinner party or enjoying a quiet evening at home, this dessert will make any occasion feel special.
Give this Italian classic a try and bring a little taste of Italy to your kitchen—it’s sure to become a new favorite!
