- 1 sheet frozen puff pastry, thawed (but still chilled)
- 8 oz whole milk ricotta
- 2 oz cream cheese, softened
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- Pinch of fine salt
- 2–3 ripe stone fruits (use anything you like: peaches, plums, nectarines, etc)
- Additional honey, for drizzling
- Heat the oven to 400°F.
- Gently unfold the puff pastry sheet on a lightly floured surface. Lightly roll the pastry out so it is roughly ¼-inch thick.
- Press the pastry into a 9-inch tart pan with a removable bottom. Trim off the excess dough.
- Prick the bottom of the tart shell with a fork and then place a piece of aluminum foil over the dough, gently forming it to the shape of the tart. Fill the tart with dried beans or pie weights.
- Bake for 20 minutes or until the pastry is mostly cooked through. Carefully remove the foil and pie weights/beans and bake for another 3-5 minutes, or until the pastry is golden and crisp.
- Remove the tart pan from the oven and allow the pastry shell to cool completely in the tart pan before filling.
- While the tart shell is baking, make the filling by placing both the ricotta and cream cheese in the bowl of stand mixer fitted with the whisk attachment. Cream together the two cheeses until they are fluffy and smooth. Drizzle in the honey and the pinch of salt. Continue to whip the mixture until smooth and creamy.
- Pour the ricotta filling into the cooled tart shell.
- Slice the fruit and arrange in an even layer on top of the ricotta filling. Chill or serve immediately. Drizzle with additional honey before serving.