Peach and Ricotta Tart with Stewart Maple Balsamic Glaze

Stewart Maple Peach Ricotta Tart

As the last long days of summer start to come to an end, I feel like I really start to try to squeeze in every last bit of socializing and outdoor parties before the busy season hits us and we hunker in for the winter. Especially with COVID causing such havoc on our social lives this summer and making the fall and winter season such a big and scary unknown, these last few friendly gatherings have high stakes! And as such, I always like to bring something way too complicated and “fancy” to try to really celebrate these simple luxuries of friendship…. but that has been nearly impossible with the effort I actually can make to create a plate to share. Luckily, our collaboration with Emily from Forkd came up with a great solution- a Peach – Ricotta Tart with a maple balsamic glaze that is SO EASY and yet really gives the vibe of a fancy, joyful celebration of family, friends, and summertime.

Give it a try for yourself! And be sure to keep this recipe nearby, it has the ability to be substituted for many flavor combinations to suit any celebration, any time of the year.

Peach Ricotta Tart Recipe Ingredients Stewart Maple Peach Ricotta Tart Recipe Dough Stewart Maple


• 1 sheet frozen puff pastry
• 1 c ricotta
• 1/4 c Stewart’s maple syrup
• 4 ripe peaches, sliced
• 1 egg, whisked
• Maple sugar (for sprinkling)


• 1 c balsamic vinegar
• 1/4 c Stewart’s maple syrup


• Preheat oven to 375° (may vary based on the pastry).

• While the oven preheats, prepare your glaze. Add balsamic and maple syrup to a small sauce pan. Bring to a boil over medium heat, and reduce to a simmer until mixture has reduced in half. Remove from heat and allow to cool (allowing the glaze to thicken).

• Line a baking sheet with parchment paper and set aside.

• In a small bowl, combine ricotta and maple syrup and stir together.

• Roll out dough. Spread ricotta mixture around leaving a 1/2-1 inch space around edges. Place sliced peaches on top.

• Brush crust with egg and sprinkle tart with maple sugar.

• Bake for 35 to 40 minutes. Serve warm or cool. Drizzle with maple balsamic glaze on top just before serving. Enjoy!


Peach Ricotta Tart Recipe Stewart Maple Glaze Peach Ricotta Tart Recipe Plated


• Substitute peaches for pears and ricotta for goat cheese for a more savory take! Drizzle with honey.
• Use pie crust instead of puff pastry for more of a galette. Form pie crust into circle, and fold edges around the filling.

This recipe is a Stewart Maple and Forkd collaboration. For more great recipes, check out