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How to make Honey, peach & ricotta tarts

Yield = 10
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 1 sheet (25 x 25cm) frozen shortcrust pastry, just thawed
  • 20g butter
  • 2 peaches, halved, stone removed, each cut into 6 wedges
  • 1 tablespoon honey
  • 240g (1 cup) fresh ricotta
  • 2 teaspoons pure icing sugar, sifted
  • Pinch of ground cinnamon

Method

  • Step 1 Preheat oven to 200ºC. Cut the pastry into 4 squares. Line four 2cm-deep, 8cm (base measurement) fluted tart tins, with removable bases, with the pastry. Trim the excess. Place the tins on a baking tray. Line each tin with non-stick baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove the paper and pastry weights or rice. Bake for 5 minutes or until golden. Set aside for 5 minutes to cool in the tins before transferring to a wire rack to cool completely.
  • Step 2 Meanwhile, melt the butter in a large non-stick frying pan over medium heat. Cook the peach for 2-3 minutes each side or until lightly caramelised. Add the honey and swirl to coat.
  • Step 3 Combine the ricotta, icing sugar and cinnamon in a bowl.
  • Step 4 Divide the ricotta mixture among the pastry cases and smooth the surfaces. Divide the peach mixture among the tarts and pour over the pan juices.