Stone fruit almond tart has all of your favorite stone fruits for a classy take on summer. Serve fresh from the oven for a warm, creamy, juicy, and flaky tart.
Prep Time6 minutesmins
Cook Time22 minutesmins
Total Time27 minutesmins
Course: Dessert
Cuisine: American
Keyword: almond tart, peach tart, peach tart recipe
Servings: 4
Ingredients
2/3cupricotta cheese
2tablespoonshoney
1teaspoonalmond extract
1sheetpuff pastrythawed
3largePrima® stone fruits (plums, peaches, nectarines, or apricots)halved, seeded, and thinly sliced
1egg
1tablespoon water
1/3cupalmondsthinly sliced
1tablspoongranulated sugar
Instructions
Preheat the oven to 400℉.
Use a hand mixer to whip the ricotta, honey, and almond extract until it's light and fluffy.
Put the thawed puff pastry onto a baking sheet. Use a spatula to spread the whipped honey ricotta mixture in an even layer across the pastry, leaving about half of an inch on the edges for a crust.
Fold the edges inward and use a fork to press the edges down.
Top the ricotta mixture with rows of thinly sliced Prima® stone fruit pieces, alternating between plums, peaches, nectarines, and apricots - until the ricotta is beautifully covered with stone fruit.
Whisk the egg and water to make a quick egg wash. Use a pastry brush to add the egg wash to the edges of the puff pastry for a golden brown crust.
Sprinkle the edge with the granulated sugar and thin, sliced almonds.
Bake for 18 to 22 minutes or until puff pastry turns golden brown and puffs up around the folded edges.
Allow your stone fruit almond tart to cool for about 15-20 minutes.
Use a sifter to dust your tart with powdered sugar, then slice and serve.