Peach tartlet with ricotta cream

Ingredients

For 1 serving

• All-purpose flour22 g
• Butter5 g
• Sugar8 g
• Eggs8 g
• Part-skim ricotta50 g
• Peach60 g
• Lemon zest1 g

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Preheat a conventional oven to 180 °C.
2. In a bowl mix the plain flour with half the sugar, add the cold butter in small cubes and rub in with your fingertips until sandy, then add the egg and knead quickly until the pastry holds together.
3. Roll it out between two sheets of baking paper to about 4 mm thick, line a tartlet tin and prick the base well; blind-bake for 15 minutes, until the case is golden, and let it cool completely.
4. Meanwhile wash the lemon, grate the zest and beat the ricotta with the remaining sugar and the lemon zest until smooth and creamy.
5. Wash the peach, remove the stone and cut it into thin slices.
6. Fill the cooled case with the ricotta cream, top with the peach slices fanned out and serve.