Tuscan Ricotta Tart with Peaches
This lovely tart is quintessentially Italian. I had some perfectly ripe peaches sitting on the counter, so I decided to top the tart with them. It is super tasty and an ode to summer, but it would be just as good without the peaches, served with a strong cup of coffee.
Pastry
- 2/3 cup (150g) unsalted butter, room temperature
- 3/4 cup (150g) sugar
- 1 large egg
- 2 1/3 cups (300g) all-purpose flour
- zest of 1 lemon
- Pinch salt
Ricotta Filling
- 1 2/3 cups (400g) ricotta cheese
- 1/2 cup (100g) sugar
- 3 large eggs
- 5 oz (150g) dark chocolate roughly chopped
- 3 1/2 oz (100g) candied orange zest I used the zest of 1/2 a grapefruit
- 1/4 cup Sassolino liqueur or Strega or Vinsanto (anise flavored liqueur)
- 3 peaches peeled, pitted and cut into thin sectioned (optional)
Tart Dough
Mix the butter and sugar until well combined in a stand mixer fitted with a paddle attachment. Add the egg. Incorporate the flour, zest, and salt. Mix until just combined. Press into a disk, wrap in plastic and refrigerate for at least an hour.
Roll out the dough and fit to a Fluted Tart Pan, 10 Inches by 2 Inches, freeze the tart shell until ready to fill. Preheat oven to 400°F.