Recipe: Honey, peach & ricotta tarts
How to Make:
- Preheat oven to 200?C. Cut the pastry into 4 squares. Line four 2cm-deep, 8cm (base measurement) fluted tart tins, with removable bases, with the pastry. Trim the excess. Place the tins on a baking tray. Line each tin with non-stick baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove the paper and pastry weights or rice. Bake for 5 minutes or until golden. Set aside for 5 minutes to cool in the tins before transferring to a wire rack to cool completely.
- Meanwhile, melt the butter in a large non-stick frying pan over medium heat. Cook the peach for 2-3 minutes each side or until lightly caramelised. Add the honey and swirl to coat.
- Combine the ricotta, icing sugar and cinnamon in a bowl.
- Divide the ricotta mixture among the pastry cases and smooth the surfaces. Divide the peach mixture among the tarts and pour over the pan juices.
Time for preparing:
15 min.
Servings:
10
Ingredients:
- 1 sheet (25 x 25cm) frozen shortcrust pastry, just thawed
- 20g butter
- 2 peaches, halved, stone removed, each cut into 6 wedges
- 1 tablespoon honey
- 240g (1 cup) fresh ricotta
- 2 teaspoons pure icing sugar, sifted
- Pinch of ground cinnamon "
