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A stone fruit tart on a square plate.

Stone Fruit Tart

Teri & Jenny
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Prep Time 20 mins
Cook Time 25 mins
Cool Time 20 mins
Servings 9
Calories 206 kcal


  • 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


Calories: 206kcalCarbohydrates: 19gProtein: 4gFat: 13gSaturated Fat: 4gCholesterol: 9mgSodium: 83mgPotassium: 70mgFiber: 1gSugar: 6gVitamin A: 157IUVitamin C: 2mgCalcium: 42mgIron: 1mg
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