Stone Fruit Tart

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Prep Time20

Cook Time25

Cool Time20

Servings:

Calories: 206kcal

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.