This yummy Peaches & Cream Tart with Fresh Mint pairs together fresh mint with creamy cheesecake and sweet juicy peaches. It is the perfect summer dessert and it would be a fabulous make ahead option for a dinner party or BBQ. It's so easy to make as well with ready made pastry and pre-prepared peaches, there's hardly any work required! And all the better so you can get to the best bit - eating it!
Ingredient Tips & Equipment Information
- I used ricotta for the cheesecake filling, but cream cheese and mascarpone will work too. I do find ricotta to be a thicker mixture, so it's easier to spread and doesn't run off the pastry.
- Most puff pastry sheets need to come to room temperature before you un-roll them. So I recommend taking it out of the fridge at least 30 minutes before making the tart.
- I really recommend using fresh mint for the tart as it's so flavoursome and fragrant!
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Peaches & Cream Tart with Fresh Mint
Once the pastry sheet has come to room temperature, roll it out onto a baking tray. If it doesn't come with baking paper, then line the tray first. Drain the sliced peaches and put them on some kitchen towel. Put more kitchen towel over the top and press out any excess moisture. For the cheesecake topping, mix together ricotta cheese, caster sugar, egg and vanilla extract until smooth.
Spread the cheesecake mixture out onto the pastry using a palette knife or the back of a spoon. Add the peach slices and glaze the edges of the pastry with some beaten egg or milk. Bake for 25 minutes, then leave it to cool completely before sprinkling chopped mint leaves all over it.
Can you use any other type of pastry?
Unless you fancy making homemade puff pastry or rough puff pastry, a shop bought sheet is the best option for this tart. Other pastries like filo (phyllo) and shortcrust will not produce the same results.
Do you have to use ricotta cheese?
No, I've made this tart with cream cheese and it works great. I'm confident that mascarpone cheese will work well too. The only thing I find with cream cheese is that the mixture is a bit more runnier. Whereas making it with ricotta makes it thicker and easier to spread over the pastry.
How should this tart be stored and can it be frozen?
Once fully cool, this tart should be stored in the fridge. It will last for 2-3 days. You can also freeze it, wrap it well in cling film, place in a ziploc bag or airtight container, and freeze for up to 3 months.
Can this recipe be made with fresh peaches?
I haven't tried to make the tart with fresh peaches, but I am confident it would work well. You could also add other fruits like raspberries.
Can this recipe be made gluten free?
For gluten free you can replace the puff pastry sheet with a gluten free puff pastry sheet. Please check the labels of everything you use if serving to someone with an allergy or intolerance.
Can this recipe be made dairy free?
For a dairy free version, use a dairy free alternative to ricotta or cream cheese. Please do check the labels of everything you use if serving to someone with an allergy or intolerance.
Troubleshooting
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
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More sweet tart recipes...
Peaches & Cream Tart with Fresh Mint
Ingredients
- 320 g Sheet of ready made puff pastry
- 250 g Ricotta cheese
- 50 g Caster sugar
- 1 Egg large
- 1 tsp Vanilla extract
- 300 g Tinned sliced peaches (1 and a half cans)
- 6 Fresh mint leaves
- Beaten egg or milk optional, for glazing
Instructions
- Pre heat the oven to 180C Fan/200C/400F/Gas Mark 6 and if chilled, let the pastry come to room temperature
- Roll the pastry out onto a baking tray, if the pastry doesn't come with baking paper then line the tray first
- Drain the sliced peaches and put them on a plate or tray lined with a few pieces of kitchen towel. Use a few more pieces of kitchen towel to press out any excess moisture from the top
- For the cheesecake topping whisk together the ricotta cheese, caster sugar, egg and vanilla extract until smooth
- Spread the cheesecake mixture out onto the pastry using a palette knife, leaving about 1cm gap around the edge
- Add the peach slices on top of the cheesecake mixture in a neat design, then brush the gap around the edge of the pastry with the beaten egg or milk
- Bake it for 25 minutes, then leave it to cool completely before sprinkling 6 chopped up mint leaves all over it
- Store in the fridge for 2-3 days
Notes
- I used ricotta for the cheesecake filling, but cream cheese and mascarpone will work too. I do find ricotta to be a thicker mixture, so it's easier to spread and doesn't run off the pastry.
- Most puff pastry sheets need to come to room temperature before you un-roll them. So I recommend taking it out of the fridge at least 30 minutes before making the tart.
- I really recommend using fresh mint for the tart as it's so flavoursome and fragrant!
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Jacqui Bellefontaine
I love super simple recipes like this and it looks so delicious im going to have to try it.
thebakingexplorer
Thank you Jacqui! I do hope you enjoy it!
Eb Gargano | Easy Peasy Foodie
What a gorgeous looking tart! I love the flavours...it must taste so good!! Thanks for linking up with #CookBlogShare 🙂 Eb x
thebakingexplorer
Thank you! It was very yummy 🙂
Angela / Only Crumbs Remain
I absolutely love the sound of this Kat - and incredibly easy to make. I would never have thought of teaming the peaches with mint - but I bet it works together so well 🙂
Angela x
thebakingexplorer
I was nervous to see what the taste was, but they go together perfectly!
Jo Allison / Jo's Kitchen Larder
Not only great looking but oh so easy! I think we all need such a recipe in our lives which can be put together quickly and look like million dollars! This is the one! I will be trying it at the next opportunity! x
thebakingexplorer
Thanks Jo! Let me know what you think!
Kate - gluten free alchemist
Peaches are so summery! Love this tart Kat, especially the pairing with the mint xx
thebakingexplorer
Thanks Kate! I agree, it's perfect for summer!