Name: Ricotta and spiced peach tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 1 readymade shortcrust pastry; 250 g ricotta cheese; 4 eggs whole; 250 ml cream; 6 peaches fresh; 1 Tbs honey; 1/2 tsp cinnamon ground; 1/2 tsp garam marsala; 1/2 Tbs nutmeg ground; 1 Tbs brown sugar; 2 Tbs butter

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Ingredients (11)

1	readymade shortcrust pastry
250 g	ricotta cheese
4	eggs — whole
250 ml	cream
6	peaches — fresh
1 Tbs	honey
1/2 tsp	cinnamon — ground
1/2 tsp	garam marsala
1/2 Tbs	nutmeg — ground
1 Tbs	brown sugar
2 Tbs	butter

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Method:

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.