Ricotta and Peach Tart

The ricotta and peach tart is a delicious dessert that combines the sweetness of peaches with the creaminess of ricotta. Here’s how you can prepare it:

Ingredients

• 300 g of shortcrust pastry
• 500 g of ricotta
• 100 g of sugar
• 2 eggs
• The grated zest of 1 lemon
• 1 teaspoon of vanilla extract
• 3-4 ripe peaches
• Icing sugar (optional for decoration)

Preparation

1. Roll out the shortcrust pastry into an even layer and use it to line a previously buttered and floured tart pan, creating an edge of about 2-3 cm. Prick the bottom with the tines of a fork.
2. In a bowl, mix the ricotta with the sugar, eggs, lemon zest, and vanilla extract until you get a smooth mixture.
3. Pour the ricotta filling over the shortcrust pastry in the pan.
4. Wash the peaches, slice them or cut into segments, and arrange them harmoniously over the ricotta filling.
5. Bake in a preheated oven at 180 °C for about 45 minutes or until the tart is golden and the ricotta seems well cooked.
6. Let the tart cool before dusting it with icing sugar, if desired.

Curiosity

In Italy, the ricotta tart is a variant of the classic tart and is particularly appreciated in the Roman version which includes the addition of chocolate to the ricotta dough. The use of peaches is a way to make the dessert even more seasonal and fresh, ideal especially in the summer months when peaches are at their peak of ripeness.