Peach Tart Recipe

Peach Tart Recipe

A light peach tart made with ricotta cheese.

Peach Tart
Torta Pesca


  • 4 large ripe peaches
  • 2 eggs
  • 16 ounces ricotta cheese
  • 2 Tbsp cornstarch
  • 1 tsp vanilla
  • 1/4 cup sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp grated nutmeg
  • pie crust dough
  • 1 Tbs butter, melted
  • 1/2 cup pine nuts


  1. Fill a medium saucepan with water and bring to a boil.
  2. Drop the peaches into the water for 10 seconds. Remove and rinse under cold water.
  3. The skins should slip off. You can use a small knife to get them started.
  4. Cut each peach into 8 slices. Set these aside.
  5. Combine the ricotta, eggs, vanilla, cornstarch, and 1/4 cup of sugar.
  6. Add the cinnamon, nutmeg, and pine nuts.
  7. Mix in the peaches.
  8. Roll out your pie crust to 1/4 inch thick.
  9. Brush the butter onto a quiche pan.
  10. Place the pie crust into the pan.
  11. Bake at 375F for 12-15 minutes.
  12. Remove from the oven and add the peaches and cheese mixture.
  13. Return to the oven and bake for 15-20 minutes.

Bella Italian Food Recommends:

Nordic Ware Quiche Tart Pan
This pan molds quiches, tarts, and cakes with pretty fluted sides. The removable bottom means they come out intact. A quiche of broccoli and sun-dried tomatoes (recipe included) demonstrates how crisply the fluting details emerge. The pan holds 4 cups, enough to serve four to six people. Made of aluminized steel for rust and warp resistance, it's a sturdy pan with a long life expectancy. The nonstick coating ensures quiches, tarts, and cakes pop out intact. --Fred Brack

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