- Slice the peaches very thinly and reserve.
- 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.
- 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.
- Bake in a 300*F oven for 30 minutes until the ricotta just sets. Chill and serve with your favorite ice cream or sorbet.