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
- 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
- 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.
- *Makes 1 (8”x 8”) tart