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Berries, Peach and Ricotta Tarte


  • 1 tube (16.5 ounces) refrigerated pie dough

  • 1 package (8 ounces) Original Cream Cheese, softened

  • 1 cup (8 ounces) whole milk Ricotta cheese

  • 1 cup sugar divided

  • 5 teaspoons orange zest divided

  • 1 1/2 teaspoons vanilla extract

  • 1/4 cup orange marmalade

  • 1/2 cup orange juice divided

  • 2 TBSP cornstarch divided

  • 1/2 pint raspberries

  • 1/2 pint blueberries

  • 1 diced medium peach

  • 1/3 cup of Prosecco

  • 2 tablespoon of powder sugar for decoration

  • Whip cream for decoration


  1. Heat oven to 400 F.  Pat pie dough on the bottom and up the sides of a greased 10-inch tart pan with removable bottom. Bake for 12 minutes or until light golden brown. Let cool on pan for 2 minutes before removing 2.

  2. Beat the cream cheese, ricotta, sugar, orange zest, 4 tsp of orange juice and vanilla until smooth. Spread mixture over crust. Refrigerate for at least 1 hour.

  3. Combine the, remaining orange, juice, Prosecco, sugar raspberries, peaches and blueberries in a small saucepan. Bring to a boil over medium heat. Add cornstarch slurry to thicken Cook and stir for 1-2 minutes or until slightly thickened. Remove from the heat. Cool completely. Spoon berry mixture over tart. Refrigerate until cool and decorate with whip cream and powder sugar before serving.

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