Instructions:
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Puff Pastry: Unfold the puff pastry sheet on a lightly floured surface. Cut it into 6 equal squares (about 3x3 inches each). Transfer the squares to the prepared baking sheet.
- Mix Ricotta Filling: In a medium bowl, mix the ricotta cheese, 2 tablespoons of honey, and lemon zest until well combined.
- Assemble Tarts:
- Using a spoon, place about a tablespoon of the ricotta mixture in the center of each puff pastry square, spreading it slightly but leaving a ½-inch border.
- Layer 2-3 slices of peach on top of the ricotta mixture.
- Create Pastry Borders: Gently fold the edges of each square inward, forming a border around the filling. Brush the borders with the beaten egg to give them a golden color when baked.
- Bake: Place the baking sheet in the preheated oven and bake for 15-18 minutes, or until the puff pastry is golden and puffed up.
- Drizzle with Honey: Remove the tarts from the oven and let them cool slightly. Drizzle a little extra honey over the warm tarts for added sweetness.
- Garnish and Serve: Optionally, dust with powdered sugar and garnish with fresh mint leaves for a pop of color and freshness. Serve warm or at room temperature.
These tarts are a perfect balance of creamy ricotta, sweet peaches, and a touch of citrusy lemon zest, all nestled in a flaky, buttery puff pastry. Perfect for breakfast, brunch, or dessert!
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