Peach and Ricotta Tart

Makes 12
Prep 20 m
Grill 2 - 4 m
Stand 15 m




  1. 1 of 3 Prepare outdoor grill with medium-hot coals, or heat gas grill to medium, or see Broiler Method, following. Have grill basket or mesh rack ready, if grid has large openings.
  2. 2 of 3 In small bowl, whisk together vinegar, sugar and oil.
  3. 3 of 3 Halve and pit peaches. Cut each half into 4 slices for a total of 24. Add to vinegar mixture; let stand 15 minutes.


  1. 1 of 2 Meanwhile, in medium-size bowl, beat together heavy cream and sugar until medium-soft peaks form. Beat in ricotta, lemon rind and cinnamon. Spread over dessert shells or Bavarian sponge cake.
  2. 2 of 2 Place peach slices in grill basket or on grill grid. Grill until slightly softened, but not mushy, 1 to 2 minutes per side. Arrange 2 slices on top of each cake shell or on Bavarian cake in concentric circles. Serve immediately, or chill for up to 1 hour. Makes 12 servings.

Broiler Method:

  1. 1 of 1 Heat broiler. Arrange peach slices on broiler-pan rack. Broil about 4 inches from heat until lightly charred on top, 2 to 3 minutes.
Nutrition Information for Peach and Ricotta Tart
Servings Per Recipe: 12
Per Serving: 131 kcal cal., 1 g fiber, 60 mg sodium, 3 g sat. fat, 6 g Fat, total, 34 mg chol., 3 g pro., 17 g carb.