Puff pastry with honey ricotta and fruit

desserts
Total: 45 min. | Active: 20 min.
vegetarian

This puff pastry tart with ricotta and summer fruit is the perfect dessert for summertime: it's quick, easy, contains only a few ingredients and is very versatile. The wide variety of seasonal fruits and the velvety ricotta filling, rounded off with the golden sweetness of honey, make this dessert unique every time. Every bite of the tender, crumbly puff pastry blends with the light, summery flavour of the filling. Make the most of the delicious fruit summer has to offer and treat yourself to this dessert that is simple and incredibly tasty.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 4 people

Pastry
1  puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)
2 tbsp milk
  icing sugar, to dust
Topping
350 g ricotta
140 g liquid honey
½  vanilla pod, halved lengthwise, seeds scraped out
4  apricots, pitted, cut into segments
2  peaches, pitted, cut into segments
1  nectarine, pitted, cut into segments
some  peppermint leaves, to decorate
  icing sugar, to dust

How it's done

Pastry

Unroll the pastry dough, cut it in half. Cut out a frame approx. 2 cm wide from one half of the dough and place it on the other half. Cut out 7-10 circles (approx. 2-3 cm in diameter) from the remaining piece of dough (the lid). Place the pastry base and lid on a baking tray lined with baking paper. Prick the pastry base firmly with a fork, brush both pieces of pastry with milk, dust with icing sugar.

To bake

Approx. 25 mins. in the centre of an oven preheated to 185°C. Remove from the oven, leave to cool.

Topping

Mix the ricotta, honey and vanilla seeds well in a bowl, spread over the pastry base. Arrange the apricots, peaches and nectarines on top, garnish with mint. Place the pastry lid on top, dust with icing sugar.

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