Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 egg yolk
- 1/4 cup ice water
- 1 cup ricotta cheese
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 2 nectarines, sliced
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Special equipment needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Pastry brush
- Parchment paper
Step-by-step instructions:
1. In a large bowl, whisk together flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
2. In a small bowl, whisk together egg yolk and ice water. Pour the mixture into the flour mixture and stir until a dough forms.
3. Turn the dough out onto a floured surface and knead briefly until it comes together. Flatten the dough into a disk, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.
4. Preheat the oven to 375°F (190°C).
5. Roll out the chilled dough on a floured surface to fit the tart pan. Press the dough into the pan and trim the edges. Prick the bottom of the crust with a fork.
6. In a medium bowl, mix together ricotta cheese, honey, and vanilla extract. Spread the mixture over the bottom of the crust.
7. In a separate bowl, toss the sliced nectarines with lemon juice and cornstarch. Arrange the nectarine slices on top of the ricotta mixture.
8. Bake the tart for 35-40 minutes, or until the crust is golden brown and the filling is set.
9. Let the tart cool completely before removing it from the pan.
Time:
Preparation time: 20 minutes
Chilling time: 30 minutes
Cooking time: 35-40 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories: 320
Fat: 18g
Saturated Fat: 11g
Cholesterol: 75mg
Sodium: 95mg
Carbohydrates: 35g
Fiber: 1g
Sugar: 17g
Protein: 6g
Substitutions for ingredients:
- You can use peaches instead of nectarines.
- Mascarpone cheese can be used instead of ricotta cheese.
- Maple syrup can be used instead of honey.
Variations:
- Add sliced almonds on top of the nectarines before baking.
- Use a mixture of berries instead of nectarines.
- Add a tablespoon of lemon zest to the ricotta mixture for extra flavor.
Tips and tricks:
- Make sure the butter is cold when making the crust to achieve a flaky texture.
- If the dough is too crumbly, add a tablespoon of ice water at a time until it comes together.
- Chill the crust before baking to prevent shrinkage.
- Brush the edges of the crust with an egg wash for a golden brown color.
Storage instructions:
Store the tart in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the tart in the oven at 350°F (175°C) for 10-15 minutes.
Presentation ideas:
Serve the tart on a cake stand or platter. Dust with powdered sugar and garnish with fresh mint leaves.
Garnishes:
- Fresh mint leaves
- Sliced almonds
- Powdered sugar
Pairings:
- Vanilla ice cream
- Whipped cream
- Sparkling wine
Suggested side dishes:
- Arugula salad with a lemon vinaigrette
- Grilled vegetables
- Roasted potatoes
Troubleshooting advice:
- If the crust is too hard, you may have overworked the dough. Be sure to handle it gently and not over-knead it.
- If the filling is too runny, add more cornstarch to the nectarine mixture.
Food safety advice:
- Make sure to wash the nectarines before slicing them.
- Store the tart in the fridge to prevent spoilage.
Food history:
Tarts have been a popular dessert in Europe since medieval times. The combination of fruit and cheese in this tart is a nod to Italian cuisine.
Flavor profiles:
This tart is sweet and tangy with a creamy ricotta filling and juicy nectarines.
Serving suggestions:
Serve the tart as a dessert or as a sweet brunch dish.
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