This was originally posted on August 15, 2015.
Stone fruit season is here so we’re bringing this recipe back because it’s so easy, delicious and a great way to use up some of the juicy summer fruits! We used plums for our recipe version, but also love this tart with fresh nectarines! The base layer of whipped ricotta, honey and lemon zest make this tart extra yummy and really bring the fresh fruit and flaky, buttery pastry together.
This makes an awesome summer dessert, especially paired with a scoop of vanilla ice cream, but it is also really nice in the morning with a cup of coffee or tea! Enjoy! xx, Jenny
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Stone Fruit Tart
Servings: 9
INGREDIENTS
- ⅔ cup ricotta cheese
- 2 tablespoons honey
- zest of 1 lemon
- 1 (8 ½”x 8 ½”) sheet puff pastry, thawed
- 3 large stone fruit, halved seeded and thinly sliced (if using apricots, pluots, plums, etc)) or 2 (if using peaches, nectarines, etc)
- powdered sugar
INSTRUCTIONS
- Preheat oven to 400˚F.
- Place ricotta, honey and lemon zest into a mixing bowl and beat together until light and fluffy.
- Place puff pastry onto a baking sheet and spread honey whipped ricotta over the top in an even layer.
- Fold all the edges inward, about ½ an inch, pressing the edges down with the back of a fork.
- Top ricotta with rows of thinly sliced stone fruit pieces, until the surface is covered.
- Bake for 18 to 22 minutes or until puff pastry turns golden brown and puffs around the folded edges.
- Allow tart to cool, 15 to 20 minutes before dusting with powdered sugar, slicing and serving.
NOTES
- *Makes 1 (8”x 8”) tart
Calories: 206kcal Carbohydrates: 19g Protein: 4g Fat: 13g Saturated Fat: 4g Cholesterol: 9mg Sodium: 83mg Potassium: 70mg Fiber: 1g Sugar: 6g Vitamin A: 157IU Vitamin C: 2mg Calcium: 42mg Iron: 1mg
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Wonderful recipe, I did brush the folded over edges of the pastry with cream, and provided home made pomegranate molasses for a light drizzle – thanks much.
Did you leave out the egg wash on the edges on purpose? What are your thoughts on that?
Hi Jenny!
I’m planning to make this very soon but was wondering what the best way to store it would be. In the fridge since it has the ricotta? I wasn’t sure if it stores super well since it may make the puff pastry a bit soggy?
Thanks in advance!
Whitney :)
I’ve stored this tart in a ziploc bag in the past, with a sheet of paper towel on the bottom, which has really helped with the moisture factor…you can also tightly wrap it in foil and it should be fine for a day or two! :)
Awesome, thank you :)
That looks so easy and so delicious! I think I’ll try it with peaches…
xx,
E.
www.theslowpace.com
I love ricotta and fruit. Beautiful pictures too!
It looks delicious, I am really fond of ricotta in deserts.
xoxoBella | http://xoxobella.com
Seasonal fruit always makes the best desserts! Gorgeous photos and gorgeous recipe.
That sounds like a fabulous way to use up those fresh fruits! The ricotta filling looks like the perfect accompaniment :)
I love the ricotta on this tart! So yummy!