Rustic Peach, Ricotta and Hazelnut Tart (with video)

Hello There !

Summer’s almost over, which means that Peach season is also almost over and that’s why I’m posting today’s recipe: Ricotta and Hazelnut Peach Rustic Tart.

As some of you may remember, I was born and raised in Piedmont (Italy), the hub of Italian Hazelnut, so it shouldn’t come to anyone’s surprise that Hazelnut are my favorite nuts, on par with cashews.

For this recipe I decided to use hazelnut for 2 components of this dessert: the crust and the filling.

The filling is made of ricotta, hazelnut and honey.

I opted for a rustic tart for its simplicity: easy to make, no baking dish needed and you have an excuse whenever it might not turn out as aesthetically pleasing as you intended to… I mean, it’s rustic, the uglier, the more authentic lol.

Another advantage of rustic tarts is their versatility as they work well with both savory and sweet fillings: you could make a spinach and cheese tart, a blueberry and plums tart but also a potato and caramelized onions tart (ok, I’m getting hungry here!).

The only thing to pay attention to is the texture of the filling: since there’s no baking dish involved in the making of rustic tarts, you have the make sure that the filling is not too liquid and runny, so that the tart holds its structure during the baking process.

Tip => Opt for ricotta or mascarpone instead of liquid cream for optimal texture.

Well, without further ado, here’s the recipe. Scroll below for video instructions.

Bon appetit!