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A simple end-of-summer white peach lemon-ricotta tart is a perfect little sweet treat to round out the season.

Sweet white peaches, creamy, lemony ricotta, and flaky puff pastry create a late summer tart worth savoring.

This tart is such a treat. It’s creamy without being overly decadent, sweet without being cloying, and has perfectly balanced acidity. It’s a dessert you can throw together quickly for a picnic or late summer soirée.

While I love white peaches for their fragrant sweetness, almost any stone fruit will work here. Try it with nectarines, yellow peaches, apricots, or plums. You could also make this with sliced pears or thinly sliced apples.

How to make this white peach lemon-ricotta tart

What you need

You only need a few ingredients for this super simple dessert.

White peaches: You can use your favorite stone fruit instead!
Lemon-ricotta filling: You need ricotta cheese, sugar, lemon juice, lemon zest, vanilla extract, and flour.
Puff pastry: I use Dufour puff pastry, which comes in a single sheet that is about 10 inches by 15 inches. Some brands sell them as two smaller sheets. You can either pinch the two smaller sheets together or you can make two smaller tarts.

How to make it

Step 1: Prepare the peaches and set them aside.
Step 2: Prepare the ricotta filling.
Step 3: Place the puff pastry on a parchment paper-lined baking sheet. I like to crimp the edges of the pastry to create a lip. Prick the inside of the puff pastry with a fork.
Step 4: Spoon the lemon-ricotta filling over the pastry, leaving about ½ inch of clear space between the edge and the ricotta.
Step 4: Arrange the peaches on the ricotta and brush the edges of the pastry with an egg wash.
Step 5: Transfer to the oven for 28 to 30 minutes until the puff pastry is flaky and golden brown.
Step 6: Remove from the oven and let stand for 15 to 30 minutes. Slice the white peach lemon-ricotta tart and garnish with fresh mint if you like.

White Peach Lemon-Ricotta Tart

A simple end-of-summer white peach lemon-ricotta tart is a perfect little sweet treat to round out the season.

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Prep Time: 15

Cook Time: 10

Inactive time: 45

Total Time: 1 10

Servings: to 12 slices

Calories: 206kcal

Equipment

Ingredients

1¼ pounds white peaches (pitted and thinly sliced)
1 cup ricotta cheese (whole milk)
¼ cup granulated sugar
2 eggs (divided)
2 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
¼ cup all-purpose flour (sifted)
1 sheet puff pastry (thawed; see Note 1)
1 tablespoon water

For serving:

Mint leaves (optional)

Instructions

Prepare the ricotta mixture:

Gather 1 cup of ricotta cheese, ¼ cup of granulated sugar, 1 egg, 2 tablespoons lemon juice, 1 teaspoon lemon zest, and 1 teaspoon vanilla extract in a large mixing bowl. Add ¼ cup sifted flour. Beat with an electric mixer until smooth. 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 400ºF.
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 crimp the outside edges of the puff pastry to create a lip around the edge.
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 sliced peaches on the ricotta. Brush the edges of the puff pastry with the egg wash.
Transfer the tart to the oven for 28 to 30 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 15 to 30 minutes. Garnish with fresh mint leaves and 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

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White Peach Lemon-Ricotta Tart

Sweet white peaches, creamy, lemony ricotta, and flaky puff pastry create a late summer tart worth savoring.