I can finally check off one item from my wish list - a list which I created long back.. a list filled with absolute indulgence that screams delicious!
All the blog hopping I have been doing the last few months made my wish list go from long to longer, from interesting to challenging and from yum to yummier.
When I saw the theme for Monthy Mingle called for stone fruit, I knew I had to make something that is on hold for a long time now.. a tart! A flaky tart with creamy filling.. sounds good, doesn't it!
So, after checking some dozens of videos on you-tube on how to make a crust, I decided to just go ahead and give an attempt.
Monthly Mingle is a fun event where a theme is chosen every month, that you can mingle with in your kitchen. It's a brainchild of Meeta, author of What's For Lunch Honey and this month's host is Sukaina, author of Sips and Spoonfuls. They both are such amazing and talented people. You shouldn't miss visiting their space.
Coming back to the tart, there are few key points that I learned about making a flaky crust. Make sure every ingredient is cold, from flour to water. Do not knead the dough and you have to let it rest in the refrigerator for about an hour. The dough will be sticky and it was not easy to roll that sticky dough. If you are like me, you will get very irritated, but don't! The dough needs tender love and lots of care 🙂
I used ricotta cheese as a filling which is super light, creamy and slightly sweet in taste. The texture of this cheese is soft, almost like cottage cheese, which makes it less heavy and it is a good source of protein too.
As the tart was baking in the oven, I couldn't help but stare at it through the oven glass the entire time, well.. almost! And even before I could realize, the entire house was smelling of peach (ear to ear smile) 🙂 Now, once you bake something that delicious, you need to let it rest and let it set before you start eating and that is not easy my friend. But, you have to do it or else it might fall apart.
All this wait and patience was worth the effort. We enjoyed every bite of that tart. It was flaky and the creamy light ricotta with that super sweet juicy peach made me do my happy dance. And, I ticked off 'bake a tart' from my wish list 🙂
Flaky Tart with Peach and Ricotta
Ingredients
For the Tart
- 1 cup all purpose flour
- 1 stick/5 tbs cold butter
- pinch of salt
- juice of ½ lemon
- ¼ cup ice cold water
For the Filling
- 2 eggs (kept in room temperature)
- 3 tbs ricotta cheese
- zest of one lemon
- 1 cup sugar
- 2 juicy peach (cut in slices)
- sugar powder (for dusting at the end)
Instructions
- In a bowl, whisk flour and salt and keep it in the refrigerator for 10 minutes.
- Cut in the butter cubes to the flour until mixture resembles coarse crumbs (If you are using a food processor, just pulse it for about 5 t0 6 times or until the crumbs looks like size of tiny peas. You can also do the same using a fork or your finger tips).
- Add lemon juice to the cold ice water and pour it on the flour mixture.
- Again, using a fork or your finger tips, mix it properly but do not knead it. It will be sticky and you don't need to worry about it.
- Do not over-mix the dough. Just pat the lumps into a ball and cover with plastic wrap.
- Refrigerate for 1 hour.
- In the mean time, prepare the ricotta filling.
- In a bowl, whip the eggs with ricotta, lemon zest and sugar.
- Add heavy cream and give one last whip to make sure everything is mixed well.
- After an hour, take the dough out and roll it into a 9/12 inch round. The dough will be sticky. So, flour the rolling pin and sprinkle flour on the dough too. You might need to add little flour in between as you roll it.
- Transfer it in to the tart pan and cut off the extra dough.
- Place one layer of sliced peaches and then pour the filling into the pan.Top it with some more sliced peaches.
- Dust it with some powdered sugar on top and bake it in on a pre-heated oven at 400 F for 40 minutes.
- Let it rest for 5 minutes before you cut a slice.
Nutrition
Jessica
That is so gorgeous! I'm blaming you for adding ONE more item to my wish list as well! This is something I must make before the summer is over! I love ricotta in desserts. It's so light and it balances fruits perfectly. Beautiful tart!
Priyanka
Wow....looks stunning and super tempting
Tadka Pasta
Gorgeous and utterly irresistible! Yeah, that tart's reason enough for an ear to ear smile 🙂
Nourhan @ Miss Anthropist's Kitchen
That is SUCH a gorgeous tart! I will definitely want to make this tart!
sayantani
what a recipe. stone fruits are my new found love and cant wait to try this. gorgeous clicks as always.
Jeno @ Week Nite Meals
Your first attempt at making a tart and you nailed it!!!!! My mouth kept on watering just looking at the beautiful photos, and when you mentioned the house with the peach aroma? Kankana you are killing me here! The Texas peach season has just begun, but it's almost over also (we only get good peace for about 2-3 weeks, rest of the time they are hard as rocks and not juicy at all), though I am not brave enough to attempt at tart making, but I will make sure to stare at your blog posting while tasting my peaches!
Ben
That's an amazing tart. and the pics are making me hungry, yum yum!
Krithi
That is an awesome effort dear.. and it shows in the pics! so neatly done!
Tina@flourtrader
Your pictures are really tempting! The presentation is elegant and there is no doubt that this is delicious. Also, the instructions for this are clear and well written. Great post.
Vimitha
Looks so gorgeous and colorful... So tempting... would love to have a slice...
daksha
Hi kankana, I love the presentation..it is so elegant and yummy peach tart..
And what an enticing photos!
Kelly
Peach and ricotta, what a gorgeous, summer fresh duo. I love the way you assembled the peaches in spiral formation - so beautiful!
Medeja
It looks very delicious! So sunny and sweet!
Sanjeeta kk
Oohh..am coming there, Kankana! Hard to resist..moth watering..
Maris(In Good Taste)
This truly looks magnificent!
Baker Street
Mmmmmm... Looks gorgeous! I would like to strike this off my list too. Should try and bake this soon. 🙂
Tanja@tanjascookingcorner
This tart looks fabulous, Kankana, and the photos simply make my mouth water... have made some clafoutis with peaces and raspberries yesterday...Now that peaces are in season, I will have to try out a few yummie recipes, including yours:) Thanks for sharing!
Priya Sreeram
well done gal- this tart looks super good and I totallty loved the way u have expalined about it- can almost feel its taste !!
Sarah@buttered-up
Looks fabulous! I would have stalked it as well when it was in the oven. Well done!
a spoonful of yumm
wish i could reach out and just eat from the pic ! you get such gorgeous peaches there . lucky you ! peaches here hardly have any fruit. lovely images as usual 😀