Peach, Lemon and Ricotta Tart with Wild Flower Honey

Directions Print

1. Slice the peaches very thinly and reserve.
2. Combine the Ricotta Impastata, Eggs and Wild Flour Honey and whisk until smooth. Spoon 3 ounces into each Pidy Tart Shell. Shingle 1/4 each of the thinly sliced peaches over the Impastata.
3. Combine the Cinnamon and Sugar and mix well to incorporate. Dust with the Cinnamon and Sugar mixture and top each one with 1 tsp of the Hero preserves.
4. Bake in a 300*F oven for 30 minutes until the ricotta just sets. Chill and serve with your favorite ice cream or sorbet.