Ricotta and spiced peach tart

Recipe from: March 2010
peaches

Ingredients 11
Servings 8
Time 15 mins

Ingredients

  • 1
    roll of bought shortcrust pastry
  • 250
    g
    ricotta cheese
  • 4
    whole eggs
  • 250
    ml
    cream
  • 6
    fresh peaches
  • 1
    Tbs
    honey
  • 1/2
    tsp
    cinnamon
  • 1/2
    tsp
    garam marsala
  • 1/2
    Tbs
    nutmeg
  • 1
    Tbs
    brown sugar
  • 2
    Tbs
    butter
 

Method

30 mins
 
Preheat your oven to 170 ºC.
Roll out your pastry to about 3mm thick.
Grease a 25cm tart tin with butter and line the tin with the pastry.
Make sure that the pastry comes all the way up the sides of the tin, and press it into the fold of the tin so as not to make it too thick in that area.
In a bowl, break the eggs and whisk to combine.
Crumble in the ricotta and add the cream.
Season to taste with black pepper and salt.
Make sure to combine the mixture.
Pour the cheese mixture into the tart case and bake for about 20 minutes or until set and the pastry is light brown.
For the peaches:
Cut the peaches into segments (about the thickness of the thumb)
, discarding the pips.
Heat the butter in a pan and add the spices.
Let them cook for a minute or two and add the sugar, honey and peaches.
Toss the peaches to coat for a few minutes.

Serve the tart warm with the hot peaches over the top.

 

Read more on: bake  |  dairy
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.