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Honey, peach & ricotta tarts
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Peaches cooked in rich butter and sweet honey for a decadent dessert.
Ingredients:
  • 1 sheet (25 x 25cm) frozen shortcrust pastry, just thawed
  • 20g butter
  • 2 peaches, halved, stone removed, each cut into 6 wedges
  • 28.60 gm honey
  • 240g (1 cup) fresh ricotta
  • 6.00 gm pure icing sugar, sifted
  • Pinch of ground cinnamon
Instructions:
  • Preheat your oven to 200ºC. Cut the pastry into 4 squares and line four 2cm-deep, 8cm fluted tart tins with removable bases. Place the tins on a baking tray, line each with baking paper, fill with pastry weights or rice, and bake for 10 minutes. Remove the paper and weights, bake for another 5 minutes until golden. Let cool in the tins for 5 minutes before transferring to a wire rack to cool completely.
  • Next, melt butter in a large non-stick frying pan over medium heat. Sear peach slices for 2-3 minutes on each side until lightly caramelized. Drizzle with honey and swirl to coat.
  • Mix the ricotta, icing sugar, and cinnamon in a bowl.
  • Spoon the ricotta mixture into the pastry cases and make sure the tops are smooth. Next, distribute the peach mixture among the tarts and drizzle over the flavorful pan juices.

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