Peach and Ricotta Tart

Ingredients for 1 servings:

• 200 g flour
• 130 g butter
• 80 g powdered sugar
• 1 egg(s)
• Fat for the mold
• 200 g ricotta
• 100 g natural yogurt
• 1 egg(s)
• 80 g powdered sugar
• 2 lemons (organic)
• 4 peaches
• some sugar, fine

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 10 minutes

for a 26 cm or 28 cm springform pan

For the dough, quickly knead the flour, butter, powdered sugar, and egg into a smooth paste. Let it rest in the refrigerator for at least 30 minutes. Preheat the oven to 180°C. Grease a springform pan or line the base with baking paper. Roll out the shortcrust pastry and place it in the springform pan, pulling the edges up by about 3-4 cm. Prick the base several times with a fork and then pre-bake for 15 minutes (the pastry should not brown yet). Then remove the base from the oven and let it cool slightly. For the filling, zest the organic lemons and squeeze the juice. Cut the peaches into thin wedges and toss with half the lemon juice. Mix half the lemon zest with 3 tablespoons of caster sugar and set aside. Whisk the ricotta, yogurt, egg, and powdered sugar until smooth. Stir in the remaining lemon juice and zest. Sweeten to taste or stir in more lemon juice. Spread the ricotta cream on the slightly cooled base, remove the peaches from the lemon juice and place them on top of the ricotta cream. Sprinkle with the sugar and lemon zest. Bake the tart in the oven at 180°C for 40-50 minutes (until the ricotta cream is firm). If the tart starts to get too dark, cover it with aluminum foil.