Golden Peach Upside-Down Puff Pastry Tart RingsIngredients

For the Tart Rings:

1 sheet frozen puff pastry, thawed but cold

2 large ripe peaches, sliced into 1/2-inch thick wedges

1/4 cup honey or maple syrup

1/2 tsp ground cinnamon

1/4 tsp ground ginger

1 egg, beaten (for egg wash)

For the Whipped Honey Ricotta:

1/2 cup whole milk ricotta cheese

2 tbsp heavy cream

1 tbsp honey

1/2 tsp vanilla bean paste

For Garnish:

1 tbsp fresh thyme leaves

2 tbsp pistachios, crushed

Extra drizzle of honey

Directions

Preheat your oven to 400°F and line a large baking sheet

with parchment paper.

In a small bowl, whisk the honey (or maple syrup) with

the cinnamon and ginger.

On the parchment paper, space out 6 small pools of the

honey mixture (about 1 tablespoon each). Arrange 3 to 4

peach slices in a circular "ring" pattern on top of each

honey pool.

Cut the puff pastry sheet into 6 squares or circles slightly

larger than your peach arrangements.

Place a pastry square over each peach ring, tucking the

edges down slightly to "hug" the fruit. Prick the tops of

the pastry with a fork to prevent excessive puffing.

Brush the pastry with the egg wash and bake for 15 to 18

minutes, or until the pastry is deeply golden and crisp.

While the tarts bake, whip the ricotta, heavy cream,

honey, and vanilla in a small bowl until light and airy.

Let the tarts cool on the pan for 5 minutes. Carefully slide

a spatula underneath and flip them over so the

caramelized peaches are facing up.

Dollop a spoonful of the whipped honey ricotta into the

center of each peach ring.

Garnish with fresh thyme, crushed pistachios, and a final

drizzle of honey for a professional finish.