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**Instructions:**
1. **Prepare the Tart Crust:**
In a large bowl, combine the flour, powdered sugar, and a pinch of salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Add the egg and mix until the dough just comes together.
Turn the dough out onto a floured surface and shape it into a disk. Wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes.
2. **Make the Ricotta Filling:**
While the dough is chilling, prepare the ricotta filling. In a large bowl, whisk together the ricotta cheese, sugar, heavy cream, eggs, vanilla extract, lemon zest, and a pinch of salt. Mix until the filling is smooth and well combined. Set aside.
3. **Preheat the Oven:**
Preheat your oven to 375°F (190°C). Once the dough has chilled, roll it out on a lightly floured surface into a 12-inch circle. Carefully transfer the dough to a tart pan (with a removable bottom) and press it into the edges of the pan. Trim any excess dough hanging over the edges.
4. **Assemble the Tart:**
Pour the ricotta filling into the prepared tart shell, spreading it out evenly. Arrange the thinly sliced peaches on top of the ricotta mixture in a decorative pattern. If you like, drizzle the peaches with a little honey or maple syrup and sprinkle with brown sugar for added sweetness and caramelization.
5. **Bake:**
Bake the tart in the preheated oven for 35-40 minutes, or until the ricotta filling is set and slightly golden around the edges, and the peaches are tender and caramelized. The tart should still have a slight wobble in the center.
6. **Cool and Serve:**
Allow the tart to cool in the pan for about 15 minutes before removing the outer ring. Let it cool completely on a wire rack before serving.
Serve the tart chilled or at room temperature, and for an extra touch of indulgence, top with a dollop of whipped cream or a scoop of vanilla gelato.
### Why You’ll Love This Tart
The *Italian Peach and Ricotta Tart* is the perfect balance of creamy, fruity, and flaky. The ricotta filling is light yet rich, and the peaches add a fresh, juicy contrast that makes every bite feel like a little piece of summer. The buttery crust provides a crisp foundation for the filling, and the slight caramelization of the peaches brings depth to the overall flavor.
This tart is versatile, too—while peaches are the star, you can easily swap them out for other fruits like nectarines, plums, or berries depending on the season. The combination of ricotta and fruit is an Italian dessert classic that’s as timeless as it is delicious.
Whether you’re celebrating a special occasion or simply craving something sweet, this Italian Peach and Ricotta Tart is sure to impress. It’s a show-stopping dessert that combines simplicity, elegance, and incredible flavor—everything you could want in a sweet treat. So go ahead, try your hand at this Italian classic, and savor every bite of this unforgettable dessert.
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