| | Honey, peach & ricotta tarts
Honey, peach & ricotta tarts
Honey, peach & ricotta tarts 4.3-5 9
  • Calories: 585 kj
  • Fat: 8g
  • Carbohydrates: 7g

How to Make:

  1. 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.
  2. 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.
  3. Combine the ricotta, icing sugar and cinnamon in a bowl.
  4. 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.


  • 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
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