I’m so happy to share this recipe with you today. It’s so perfect for these warm and laid-back summer days. It’s fresh and delicious. It’s quick and easy. And it will sweeten up your day, with very little effort. That’s very important right now … Who really wants to be sweating in the kitchen for too long when it’s this hot outside?! Not I :) I’d rather relax on my poolside lounger, soak up the sunshine, and enjoy an ice-cold drink with one of these!
These tarts are a tasty combination of flaky and buttery crust, delicate and creamy ricotta cheese, and beautiful peach slices, all perfectly (and easily) lined up on top. And let’s not forget the intoxicating aroma of cinnamon. Mm-mmm good!
And if you are anything like me, you will want to eat one of these right-out-of-the-oven HOT, next to a BIG scoop of vanilla ice-cream. Oh YES!!
Now check out the list below. As you can see, only few ingredients and very little sugar are needed for this recipe. So, to make these tarts not just good but amazingly delicious, it’s important to use sweet and ripe peaches.
Note, if your peaches are a little too mushy, the slicing might get a little messy. Not as pretty, but the tart will still taste great!
Have you noticed peaches are very flavorful this year, at least around here?!? I found perfectly ripe, tart and sweet, drip-down-your-chin juicy peaches not only at the farmers market, but also at my regular grocery store. So, let’s take advantage of this and let’s get baking!
Ingredients: serving 6
- 1 sheet of frozen puff pastry, thawed for about 20 minutes
- 3 peaches, peeled, pitted and sliced
- 6 oz (170 gr) of ricotta cheese
- 1/4 cup (50 gr) of sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons of milk (for brushing)
- cinnamon and crystal sugar to sprinkle on top
1. Remove the puff pastry sheet from the freezer and thaw for about 20 minutes at room temperature
2. Preheat the oven to 425° F (220° C). Peel, pit and cut in half the peaches. Cut each half in thin slices.
3. In a small bowl, mix the ricotta cheese with the sugar and vanilla extract. Set aside.
4. Roll out the puff pastry into about a 15×10 inches rectangle. Note, before rolling the size of my sheet was 9×9 inches.
Cut the pastry into six squares. Each should be about 5 inches (12.5 cm) in side. Place the pastry onto a baking sheet lined with parchment paper.
Brush the edges of each square with milk.
Make two L-shaped cut along the edges, as shown in my picture. Note, the Ls are not touching each other, so that two of the opposite corners are not cut through.
Fold the two sides up. Prick the pastry with a fork, and brush the outer edge with more milk.
Spread with a spoonful of ricotta cheese leaving the edge empty.
Top with a half a peach, sliced. Sprinkle with cinnamon and sugar, if you wish.
Bake for 20 to 25 minutes, until the pastry is golden at the edges.
Serve at room temperature, or even better, right out of the oven with a scoop of vanilla ice-cream on the side.