This lemon-ricotta nectarine tart is the best of summer, baked into a flaky puff pastry with the perfect amount of decadence from the lemon-ricotta base.
Crispy pistachio streusel, flaky puff pastry, and a decadent lemony ricotta base pair perfectly with ripe, summer nectarines in this divine tart.
This lemon-ricotta tart combines brightness and richness balanced by juicy, flavorful nectarines. The pistachio streusel gives everything an irresistible crunchy finish that will make you utterly fall in love with this summer treat.
You can make this tart with any stone fruit like peaches, plums, or apricots. No matter what you use, this tart makes a stunning dessert centerpiece at your next summer gathering!
How to make this lemon-ricotta nectarine tart
What you need
- Nectarines: If you don’t have nectarines, use your favorite stone fruit like peaches, apricots, or plums.
- Lemon-ricotta base: The base is made with ricotta, cream cheese, lemon juice, vanilla extract, egg, sugar, and flour.
- Puff pastry: You’ll need one sheet of puff pastry. Ideally, use a brand that provides one large sheet (about 10 inches by 15 inches). If your puff pastry comes in two smaller sheets, you can bake smaller tarts, or you can “stitch” the two sheets together by overlapping them slightly and using a bit of water to pinch them together into one larger tart.
- Pistachio streusel: This streusel is from my pistachio trifle recipe, and it adds a nice crunchy finish to the tart! You need pistachios, butter, brown sugar, flour, and honey.
- Egg wash: You’ll brush the edges with an egg wash for perfectly golden edges.
How to make it
- Step 1: First, make the pistachio streusel. Combine all the ingredients for the streusel in a gallon storage bag and use your hands to create a crumbly mixture.
- Step 2: Next, make the ricotta base. Gather all the ingredients for the base except the flour in a bowl and beat with an electric hand mixer until smooth. Add the sifted flour and beat again until smooth.
- Step 3: Finally, assemble the tart. Place the puff pastry on a parchment-lined baking sheet. Crimp the edges with your finger to create a lip around the puff pastry. Pierce the inside of the rectangle with a fork. Spoon the ricotta mixture on top, allowing about half an inch of clear space between the ricotta and the lip of the puff pastry. Arrange the sliced nectarines on top of the ricotta. Finish assembling the tart by sprinkling the pistachio streusel on top.
- Step 4: After you’ve assembled the tart, simply pop it into the oven and bake for about 30 minutes until the puff pastry is golden brown and the ricotta has set. Remove from the oven and let cool for 30 minutes before you slice into squares.
Now you’re ready to dig in and enjoy a sweet, bright tart perfect for a summer dessert!
Lemon-Ricotta Nectarine Tart
This lemon-ricotta nectarine tart is the best of summer, baked into a flaky puff pastry with the perfect amount of decadence from the lemon-ricotta base.
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Servings: 10 to 12 slices
Calories: 349kcal
Ingredients
- 1¼ pounds nectarines (pitted and thinly sliced)
- 1 cup ricotta cheese (whole milk)
- 4 ounces cream cheese (room temperature)
- ¼ cup granulated sugar
- 2 eggs (divided)
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- ¼ cup all-purpose flour (sifted)
- 1 sheet puff pastry (thawed; see Note 1)
- 1 tablespoon water
Pistachio streusel:
- ½ cup raw pistachios (crushed)
- 1½ tablespoons butter (room temperature)
- 1½ tablespoons all-purpose flour
- 1 tablespoon brown sugar
- 1 tablespoon honey
- Pinch salt
Instructions
Make the streusel:
- Place all of the ingredients for the streusel in a gallon storage bag. Use your hands to combine it into a crumbly mixture. Set aside.
Prepare the ricotta mixture:
- Gather 1 cup of ricotta cheese, 4 ounces of cream cheese, ¼ cup of granulated sugar, 1 egg, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract in a large mixing bowl. Beat with an electric mixer until smooth. Add ¼ cup of sifted flour and mix until combined. It’s okay if a few lumps remain.
Prepare the egg wash:
- Crack the remaining egg into a small bowl. Whisk with 1 tablespoon water until smooth. Set aside.
Assemble the tart:
- Preheat the oven to 375ºF.
- Remove the thawed puff pastry from the refrigerator. Line a baking sheet with parchment paper. Place the puff pastry on the lined baking sheet. Carefully pinch ¼ inch of the edges of the sheet of puff pastry to create a lip around the edge. Brush the edges of the puff pastry with the egg wash.
- Use a fork to prick the inside of the puff pastry lightly.
- Spoon the ricotta mixture onto the puff pastry, leaving about ½ inch of space between the ricotta and the inside edge of the pastry.
- Arrange the nectarine slices on the ricotta. Sprinkle the pistachio streusel on top. Transfer to the oven for 30 to 40 minutes or until the pastry is golden brown around the edges and the ricotta has set.
To serve:
- Remove the tart from the oven and let it stand at room temperature for 30 minutes. Slice into pieces. Enjoy!
Notes
Note 1: Use a sheet of puff pastry that is roughly 10 inches by 15 inches. Some brands may package the puff pastry as two smaller sheets. You can either make two smaller tarts or simply connect the two smaller sheets to make one larger sheet. I use a bit of water to seal the middle seam of the two sheets together.
Nutrition
Calories: 349kcal | Carbohydrates: 31g | Protein: 9g | Fat: 22g | Sodium: 152mg | Fiber: 2g | Sugar: 14g | Vitamin C: 3mg
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