Zesty Peach Almond Ricotta Tart
Zesty Peach Almond Ricotta Tart is an Italian recipe categorized as dessert, with 30 min of prep, 45 min of cooking, and 1 hr 15 min total. It yields 4 servings.
About This Recipe
The concept of fruit tarts has a long history in culinary tradition, with roots that trace back to ancient times when fruits were often preserved in a pastry case. While variations of tarts can be found globally, the combination of peaches and almonds is particularly celebrated in regions where these fruits are abundantly grown. In fact, peach production is most prominent in the southern United States, particularly in Georgia, which is famously referred to as the “Peach State.” The harmonious pairing of peaches and almonds is not only a staple in baking but also a nod to Mediterranean influences where both ingredients are commonly used.
- Serve alongside sweet dessert wines such as late harvest Riesling or Moscato d’Asti.
- Offer a refreshing iced herbal tea with lemon to cut through the richness.
- Garnish with toasted almonds or fresh mint leaves for an added crunch and aroma.
Nutritional Information (per serving)
| Per Serving | |
|---|---|
| Calories | 320 kcal |
| Protein | 9 g |
| Total Fat | 17 g |
| Carbohydrates | 36 g |
| Fiber | 2 g |
| Sodium | 200 mg |
Ingredients
- 1 1/2 cups ricotta cheese (360g)
- 1/2 cup powdered sugar (60g)
- 1/4 cup almond flour (25g)
- 1 teaspoon vanilla extract (5mL)
- 1/4 teaspoon almond extract (1mL)
- 1/2 cup fresh peaches, sliced (75g)
- 1/4 cup sliced almonds (30g)
- 1 pre-made tart shell (about 9 inches, 23cm)
- 1 tablespoon lemon juice (15mL)
- 1 tablespoon brown sugar (12g)
- 1/4 teaspoon cinnamon (1g)
Utensils
- Mixing bowl
- Measuring cups
- Measuring spoons
- Rubber spatula
- Small bowl
- Tart shell pan
- Oven mitts
- Cooling rack
- Sharp knife
- Serving platter
Step by Step Instructions
- Begin by preheating your oven to 350°F (175°C).
- In a mixing bowl, combine the ricotta cheese and powdered sugar, and mix until smooth and creamy.
- Add the almond flour, vanilla extract, and almond extract to the mixture, stirring well until fully incorporated.
- Fold in the sliced peaches gently, ensuring they are evenly distributed throughout the ricotta mixture.
- Spoon the ricotta and peach filling into the pre-made tart shell, spreading it out evenly.
- In a small bowl, mix lemon juice, brown sugar, and cinnamon together until the sugar is dissolved.
- Drizzle the lemon mixture over the top of the tart for added zest and flavor.
- Sprinkle the sliced almonds evenly over the tart to add a nice crunch.
- Place the tart in the preheated oven and bake for about 25-30 minutes, or until the filling is set and starting to turn golden.
- Once baked, remove the tart from the oven and allow it to cool to room temperature before serving.
- Slice the tart and enjoy your zesty peach almond ricotta tart!
Variations & Serving Suggestions
Get ready to mix things up with your Zesty Peach Almond Ricotta Tart!
- Swap in juicy nectarines or plump berries instead of peaches for a fresh twist.
- Drizzle a little honey or maple syrup on top for added sweetness.
- Add a pinch of nutmeg or sprinkle fresh mint leaves just before serving to amp up the flavor.
- Pair the tart with a colorful arugula salad for a balanced counterpoint.
- Serve individual slices atop a scoop of vanilla ice cream for an indulgent treat.
Storage & Reheating
Storage
Within two hours of cooking, divide leftover Zesty Peach Almond Ricotta Tart into shallow portions and refrigerate them in an airtight container at 40°F (4°C) or below. Use refrigerated leftovers within 3 to 4 days; freeze sooner if they will not be used in that window.
Reheating
Reheat Zesty Peach Almond Ricotta Tart gently in a covered skillet over low to medium-low heat with a small splash of broth or water to retain moisture and flavor. Turn or stir as needed for even heating and verify that the center reaches 165°F (74°C) before serving.
Practical Cooking Notes
chef’s knife, cutting board, measuring tools, rimmed sheet pan or baking dish.
Use the recipe’s texture and color cues, then check the thickest or densest piece before removing the dish from heat.
Helpful Recipe Tips & FAQs
Can I make the tart ahead of time?
Absolutely—this tart benefits from a bit of resting so the flavors meld. Bake it, cool completely, then refrigerate for up to 24 hours. Add the toasted almond topping and fresh peach slices right before serving to keep everything crisp and vibrant.
What can I use instead of sliced peaches?
While ripe peaches shine here, you can swap them for nectarines, apricots, or even plums for a different seasonal note. Just make sure they’re ripe but firm so they hold up during baking and retain their texture.
How do I prevent the crust from becoming soggy?
Blind bake the crust until it’s golden before adding the ricotta mixture—this creates a barrier that keeps moisture from seeping in. Additionally, brushing the crust with a thin layer of melted white chocolate or a simple sugar syrup before filling can help maintain a crisp base.
Can I make this tart dairy-free?
Yes, swap the ricotta for a plant-based version made from almonds or cashews and use a dairy-free butter alternative in the crust. Ensure the ricotta substitute is thick enough to hold its structure and whip it slightly for a creamy texture.