Rustic Summer Peach & Ricotta Tart

This light and creamy tart is the perfect summer dessert a delicate blend of fresh peaches, smooth ricotta, and a hint of vanilla, all nestled in a buttery shortcrust base. It's easy to prepare, wonderfully fresh, and just sweet enough to let the flavor of ripe peaches shine.

🥧 Ingredients

For the shortcrust pastry (base):

• 250 g (2 cups) all-purpose flour

• 125 g (½ cup) unsalted butter, cold and cut into small cubes

• 80 g (⅓ cup) granulated sugar

• 1 egg

• A pinch of salt

• Zest of ½ a lemon (optional, for a fresh note)

For the filling:

• 250 g (1 cup) ricotta cheese

• 150 g (⅔ cup) plain natural yogurt

• 100 g (½ cup) granulated sugar

• 3 eggs

• 1 tablespoon all-purpose flour

• 1 teaspoon pure vanilla extract

• 3 to 4 ripe peaches, thinly sliced

Instructions

1. Make the pastry dough:
   In a large mixing bowl, combine the flour, sugar, salt, and lemon zest. Add the cold butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs. Add the egg and mix just until the dough comes together, don’t overwork it. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2. Prepare the tart base:
   Preheat the oven to 175°C (350°F). Roll out the chilled dough on a floured surface and gently transfer it into a 9-inch (23 cm) tart pan. Press it into the edges, trim the excess, and prick the bottom with a fork. Set aside.

3. Prepare the filling:
   In a medium bowl, whisk together the ricotta, yogurt, sugar, eggs, flour, and vanilla extract until smooth and creamy. The mixture will be light but velvety.

4. Assemble the tart:
   Pour the ricotta filling into the prepared crust and spread it evenly. Arrange the peach slices on top in a circular or spiral pattern, no need to be perfect; a rustic look is part of the charm.

5. Bake:
   Bake the tart for 40–45 minutes, or until the filling is set and slightly golden around the edges. The crust should be crisp and golden brown.

6. Cool and serve:
   Let the tart cool completely in the pan. Once cool, you can dust it with a little powdered sugar or brush the peaches with warm apricot jam for a beautiful glossy finish.