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Tuscan Ricotta Tart with Peaches

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.



  • 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.


  • Combine the ricotta (here’s a super easy recipe to make your own!) with the eggs and sugar. Add the zest, chocolate and liqueur. Pour the filling into the prepared tart shell. Top with sliced peaches. Bake for about 50-55 minutes or until the ricotta filling is set and caramelized.
  • Allow the tart to cool in the pan for about 30 minutes, then remove from pan and cool completely before refrigerating. Serve cool or at room temperature.