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Stone Fruit Tart
Crafted with ease and taste in mind, this recipe is a great choice.
Prep Time
20 mins
Cook Time
20 mins
Cool Time
20 mins
Servings: 9
Calories: 206 kcal
Course:
Dessert
Ingredients
- ⅔ cup ricotta cheese
- 2 tablespoons honey
- Zest of 1 lemon
- 1 (8 ½”x 8 ½”) sheet puff pastry, thawed
- 3 large stone fruit, halved seeded and thinly sliced (if using apricots, pluots, plums, etc)) or 2 (if using peaches, nectarines, etc)
- powdered sugar
Instructions
- Preheat oven to 400˚F.
- Place ricotta, honey and lemon zest into a mixing bowl and beat together until light and fluffy.
- Place puff pastry onto a baking sheet and spread honey whipped ricotta over the top in an even layer.
- Fold all the edges inward, about ½ an inch, pressing the edges down with the back of a fork.
- Top ricotta with rows of thinly sliced stone fruit pieces, until the surface is covered.
- Bake for 18 to 22 minutes or until puff pastry turns golden brown and puffs around the folded edges.
- Allow tart to cool, 15 to 20 minutes before dusting with powdered sugar, slicing and serving.
Cup of Yum
Notes
- *Makes 1 (8”x 8”) tart
Nutrition Information
Calories
206kcal
(10%)
Carbohydrates
19g
(6%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Cholesterol
9mg
(3%)
Sodium
83mg
(3%)
Potassium
70mg
(2%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
157IU
(3%)
Vitamin C
2mg
(2%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 206
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 9mg | 3% |
| Sodium | 83mg | 3% |
| Potassium | 70mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 157IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.