Peach Ricotta Tart

Peach Ricotta Tart
Photo by James Baigrie


  • ½ cup pepitas (green pumpkin seeds) or pistachios
  • 1 1-pound ball pizza dough
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon grated nutmeg
  • 1 16-ounce container ricotta cheese
  • 2 tablespoons butter, melted
  • 4 large, ripe peaches
  • + 1 more ingredients
    • ¼ cup plus 2 tablespoons sugar

Fill a medium saucepan with water and bring to a boil. Drop the peaches into the water for 10 seconds. Remove and rinse under cold water. Use a small knife to slip off the skins. Cut each peach into 8 wedges; set aside. Combine the ricotta and 1/4 cup of the sugar; set aside. In a small bowl, com...

View full recipe at My Recipes


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