Heavenly Tuscan Ricotta Tart with Peaches in 3 Easy Steps

Oh my goodness, let me tell you about my absolute favorite summer dessert—this heavenly Tuscan Ricotta Tart with Peaches! I first fell in love with it during a trip to Tuscany, where every bakery window seemed to showcase some version of this creamy, fruit-topped beauty. There’s something magical about how the sweet peaches play against the rich ricotta filling and buttery crust. It’s become my go-to when I want something that feels fancy but is actually simple to make. Trust me, one bite of this tart and you’ll be transported to a sunny Italian terrace—no passport required!

Why You’ll Love This Tuscan Ricotta Tart with Peaches

Listen, I know you’re going to adore this tart as much as I do—here’s why:

• Creamy dreamy texture: That ricotta filling? Silky smooth, lightly sweetened with honey, and just rich enough to feel indulgent without being heavy.
• Peak summer vibes: Juicy ripe peaches caramelize slightly in the oven, creating little pockets of sunshine in every bite.
• Foolproof elegance: It looks like you spent hours in the kitchen, but the crust comes together in minutes (no rolling pin required!).
• Versatile charm: Serve it warm with a dollop of whipped cream for dessert, or enjoy a slice with your morning coffee—I won’t judge!

Honestly, this tart tastes like a lazy Italian summer afternoon. And isn’t that what we all crave?

Ingredients for Tuscan Ricotta Tart with Peaches

Here’s what you’ll need to make this dreamy tart—trust me, every ingredient plays its part perfectly. I’ve learned the hard way that quality matters here, especially with the ricotta and peaches!

• 1 1/2 cups all-purpose flour – Spoon and level it, don’t scoop! That little trick keeps the crust tender.
• 1/2 cup unsalted butter, chilled and cubed – Cold butter is non-negotiable for that perfect flaky crust texture.
• 1/4 cup granulated sugar – Just enough sweetness to balance the tart peaches.
• 1 egg yolk – Save the white for breakfast—this golden yolk binds the crust beautifully.
• 1 1/2 cups whole milk ricotta – Full-fat only, please! The low-fat stuff just won’t give you that luscious creamy texture.
• 1/4 cup honey – I love using local wildflower honey for extra floral notes.
• 1 tsp vanilla extract – The real stuff makes all the difference.
• 2 ripe peaches, sliced 1/4-inch thick – Look for peaches that give slightly when gently pressed—they’ll caramelize perfectly.
• 1 tbsp powdered sugar – For that gorgeous snow-dusted finish.

See? Simple ingredients, but when they come together? Pure magic!

Equipment You’ll Need

No fancy gadgets required—just a few basics to make this Tuscan ricotta tart shine:

• 9-inch tart pan with removable bottom (makes serving so easy!)
• Mixing bowls – One for crust, one for filling
• Whisk – For that silky smooth ricotta mixture
• Fork or pastry cutter – To work the butter into the flour
• Measuring cups/spoons – Because eyeballing honey never ends well

That’s it—now let’s get baking!

How to Make Tuscan Ricotta Tart with Peaches

Okay, let’s dive into the fun part—making this gorgeous tart! I promise it’s easier than it looks, and I’ll walk you through every step. Just follow along, and you’ll have a masterpiece ready in no time.

Step 1: Prepare the Tart Crust

First things first—preheat your oven to 350°F (175°C). While that’s heating up, let’s make the crust. In a medium bowl, combine the flour, sugar, and those chilled butter cubes. Use a fork or pastry cutter to work the butter into the flour until it looks like coarse crumbs with some pea-sized butter bits remaining—those little pockets are what’ll make your crust beautifully flaky!

Now add the egg yolk and mix just until the dough comes together. Don’t overwork it! Then, press the dough evenly into your tart pan, making sure to go up the sides. Here’s my secret trick: pop the pan in the fridge for 15 minutes before baking. This quick chill prevents shrinkage and gives you that perfect crisp texture. Bake the crust for 15 minutes until it’s lightly golden—it’ll smell amazing!

Step 2: Make the Ricotta Filling

While the crust bakes, let’s whip up that dreamy filling. In a clean bowl, whisk together the ricotta, honey, and vanilla until silky smooth. No lumps allowed! If your ricotta seems extra thick, you can give it a quick blitz with a hand mixer. Just be careful not to overbeat—we want creamy, not runny.

Pro tip: taste your filling now! Depending on your peaches’ sweetness, you might want to add an extra drizzle of honey. The filling should be pleasantly sweet but not overpowering, since the peaches will bring their own natural sugar to the party.

Step 3: Assemble and Bake

Time to bring it all together! Spread the ricotta filling evenly over your partially baked crust. Now arrange those gorgeous peach slices however you like—I love doing concentric circles, but a rustic freeform arrangement works beautifully too. Just make sure the slices overlap slightly.

Bake for about 25 minutes, until the edges are golden and the filling is set but still has a slight jiggle in the center. The peaches should look juicy and slightly caramelized. Let the tart cool completely—I know it’s hard to wait, but this helps the filling set properly. Right before serving, dust with powdered sugar for that picture-perfect finish. And there you have it—Tuscan summer in a tart pan!

Tips for Perfect Tuscan Ricotta Tart with Peaches

Here are my tried-and-true secrets for making this tart absolutely foolproof every single time:

• Chill out! That dough needs to be cold—both before pressing into the pan and before baking. I pop mine in the fridge for at least 30 minutes total. Trust me, this prevents shrinkage and gives you that perfect crisp-but-tender crust.
• Strain your ricotta if it seems watery. Just line a sieve with cheesecloth and let it drain for 20 minutes. Your filling will be gloriously thick and creamy.
• Peach perfection: Use fruit that gives slightly when pressed—not rock hard, not mushy. And don’t skip peeling if the skins are tough (a quick 30-second blanch in boiling water makes the skins slip right off!).
• Cool completely before slicing. I know it’s tempting, but that waiting time lets the filling set properly so you get clean, beautiful slices.

Follow these simple tricks, and you’ll have everyone thinking you trained in a Tuscan pastry shop!

Variations and Substitutions

Oh, the possibilities! While I adore the classic peach version, here are some delicious ways to mix things up:

• Berry bliss: Swap peaches for raspberries or blackberries when they’re in season—their tartness pairs beautifully with the sweet ricotta.
• Stone fruit shuffle: Nectarines, apricots, or even plums work wonderfully when peaches aren’t at their peak.
• Sweetener switch: Out of honey? Maple syrup brings a lovely depth, or use 3 tbsp sugar for a more subtle sweetness.
• Citrus twist: Add a teaspoon of lemon zest to the filling for bright contrast to the creamy ricotta.

See? This tart is endlessly adaptable to whatever looks good at the market!

Serving and Storing Tuscan Ricotta Tart with Peaches

Here’s the best part – this tart actually gets better as it chills! I always let mine rest in the fridge for at least an hour before slicing. The cold ricotta becomes extra creamy, almost like cheesecake. Serve it straight from the fridge with a dusting of powdered sugar – or if you’re feeling fancy, add a scoop of vanilla gelato (melted ice cream pools are totally acceptable here).

Leftovers? Just cover tightly with plastic wrap or transfer slices to an airtight container. It’ll keep beautifully in the fridge for up to 3 days – though in my house, it never lasts that long! The crust might soften slightly, but the flavors just get more delicious as they mingle.

Nutritional Information

Here’s the nutritional breakdown per serving of this delicious Tuscan Ricotta Tart with Peaches (remember, these are estimates—your results may vary slightly based on ingredient brands and exact measurements):

• Calories: 280
• Fat: 14g
• Carbohydrates: 32g
• Protein: 7g
• Sugar: 18g

Pro tip: For a lighter version, you can use reduced-fat ricotta and less honey—but personally, I think life’s too short not to enjoy the full-fat goodness!

FAQs About Tuscan Ricotta Tart with Peaches

I get asked about this tart all the time—here are answers to the questions that pop up most often:

Can I use frozen peaches for this tart?
You can, but fresh is best! If using frozen, thaw and pat them very dry first to prevent extra moisture making your crust soggy. The texture won’t be quite as perfect, but the flavor will still be lovely.

How do I prevent a soggy crust?
Two tricks: First, make sure your crust is fully baked before adding the filling (that initial 15-minute bake is crucial). Second, don’t skip chilling the dough—cold butter = flaky layers that resist sogginess. A well-baked crust should stay crisp even with the ricotta filling!

Can I make this tart ahead of time?
Absolutely! The tart actually tastes better the next day. Bake it, let it cool completely, then refrigerate uncovered until chilled (about 2 hours) before covering. It’ll keep beautifully for 3 days—just add the powdered sugar dusting right before serving.

What if my ricotta filling is lumpy?
No worries—just give it a quick blitz with a hand mixer or push it through a fine mesh sieve. For smoothest results, I always use fresh, high-quality ricotta straight from the deli counter rather than the shelf-stable tubs.

Share Your Creation!

I’d love to see your beautiful tart! Tag me @[YourHandle] so I can cheer you on – nothing makes me happier than seeing folks enjoy this recipe as much as I do!

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