Save It Nothing makes breakfast feel cozier than these Ricotta Apple Breakfast Tarts. Flaky golden puff pastry holds generous swirls of creamy ricotta and honey, all topped with sweet apple slices and a sprinkle of cinnamon. Whether you are serving weekend guests or craving a comforting morning bite, these easy tarts will brighten the kitchen and fill the house with the scent of baked apples.
The first bite of the warm tart with that creamy ricotta center and crisp apple always gets rave reviews from my friends. I first brought a batch to our holiday brunch and now it is a must-have for chilly Sunday mornings.
Ingredients
- Puff pastry sheet: look for one with real butter if possible for flakiest results and defrost fully in the fridge overnight for easy handling
- Fresh apple: Honeycrisp or Granny Smith both work nicely as they hold shape and bring balanced sweetness or tartness
- Ricotta cheese: pick a creamy whole milk ricotta for the richest flavor and best spreadable texture
- Honey: for subtle floral sweetness and a glossy finish drizzle extra after baking for shine
- Vanilla extract: deepens the ricotta flavor and adds a bakery-style note
- Granulated sugar: to gently sweeten the apples on top and help them caramelize
- Ground cinnamon: classic with apples and creates that warm bakery aroma
- Egg and milk: for a simple wash that bakes the pastry to a gorgeous golden color
- Optional Garnishes: chopped toasted walnuts or pecans add crunch and heartiness powdered sugar dusting gives a festive look
- Tips for choosing ingredients: when choosing apples make sure they feel firm without bruises for best texture once baked. Ricotta should be creamy not watery for easier spreading.
Instructions
- Prepare the Baking Sheet:
- Line your baking sheet with a sheet of parchment paper. This prevents sticking and ensures the tarts lift off easily after baking without tearing the bottom pastry.
- Shape the Pastry:
- Place the thawed puff pastry on a lightly floured surface and roll it gently to smooth any creases without thinning it too much. Using a sharp knife or pastry cutter slice the sheet into four even rectangles. Arrange them with space in between on your lined baking sheet.
- Score the Borders:
- Take a paring knife and trace a shallow border about one centimeter in from each edge of the rectangles. Be careful not to slice all the way through. This helps create a raised edge that contains the creamy filling while baking.
- Mix the Ricotta Filling:
- In a small bowl blend the ricotta with honey and vanilla extract until fully smooth and creamy. Stir gently so the mixture stays fluffy and not runny. This will help it spread evenly over your pastry base.
- Spread the Filling:
- Using the back of a spoon dollop and spread the ricotta mixture inside each rectangle keeping within the scored borders. Coat in a smooth layer so every bite has a bit of creamy filling.
- Arrange the Apples:
- Layer the thin apple slices in a slight overlap on top of the ricotta so they cover as much surface as possible. This helps the apples bake uniformly and creates a beautiful pattern for presentation.
- Season and Sweeten:
- In a separate small bowl blend the granulated sugar with the ground cinnamon. Sprinkle this mixture evenly over the apples on each tart for a gentle crunch and warm spiced taste.
- Egg Wash the Borders:
- Beat the egg with the milk to create an egg wash. Use a pastry brush to carefully coat only the exposed borders of each tart. This gives the finished pastry its shiny golden crust.
- Bake the Tarts:
- Slide the tray into the oven preheated to two hundred degrees Celsius or four hundred degrees Fahrenheit. Bake for twenty two to twenty five minutes or until the pastry is golden brown and the apples are bubbling tender. Rotate the tray halfway for even color.
- Finish and Garnish:
- Let the tarts cool slightly on the baking sheet so the ricotta sets and you can move them without breaking. Drizzle with extra honey while still a little warm and top with toasted nuts or a dusting of powdered sugar if you like.
- Serve:
- Enjoy the tarts warm out of the oven or let them come to room temperature for a more set filling. They pair beautifully with hot coffee or a dollop of Greek yogurt for a more filling breakfast.
Save It The magic is in the honeyed ricotta. I love the combination so much that sometimes I spread leftover ricotta mixture on toast for a quick snack. Once my little niece helped sprinkle the cinnamon sugar and declared herself the family baking star for the day.
Storage Tips
Leftover tarts keep well in an airtight container either at cool room temperature for one day or refrigerated for up to three days. Reheat briefly in a toaster oven or regular oven to restore their crispness. Avoid microwaving if possible since it softens the pastry.
Ingredient Substitutions
Swap apples with ripe pears or thinly sliced peaches for a summer version using exactly the same method. You can use maple syrup in place of honey for a warmer caramel-like sweetness. For a dairy-free option use a thick plant-based ricotta alternative and brush the pastry with non-dairy milk.
Serving Suggestions
These tarts pair beautifully with a side of vanilla yogurt a handful of fresh berries or some crisp bacon if you want a savory element alongside. For a brunch buffet cut each tart in half or into quarters so guests can sample with other dishes. They are even delicious chilled as an afternoon snack with black tea.
Cultural Notes
Ricotta tarts have roots in many European kitchens where cheese and fruit pastries are classic breakfast fare. The combination of apples honey and fresh cheese is especially common in Italian and French bakeries as a way to celebrate fall harvest produce.
Seasonal Adaptations
Use pears during pear season for a lovely floral twist Add blueberries or raspberries in spring and summer for a burst of color In autumn try adding a pinch of ground cardamom or ginger for a more spiced profile
Success Stories
I once made a double batch for a holiday brunch and guests were surprised such a dish could be so simple yet feel so special. Children also love making their own personal tart by decorating with their favorite toppings.
Freezer Meal Conversion
After baking and cooling wrap individual tarts tightly in foil and freeze up to one month. Reheat at one hundred seventy five degrees Celsius or three hundred fifty degrees Fahrenheit for ten to twelve minutes. This makes them an easy option for busy weekday breakfasts.
Save It Ricotta Apple Breakfast Tarts are a simple pleasure and make mornings extra special. Try with different fruits and enjoy every bite!
Recipe FAQs
- → Can I use other fruit besides apples?
Yes! Pears are a great substitute, and stone fruit like peaches or plums also work well.
- → How do I prevent soggy pastry?
Ensure your apples are thinly sliced and avoid overfilling with ricotta. Baking at high heat also helps crisp the pastry.
- → Is it possible to make these ahead of time?
Assemble the tarts and refrigerate them for a few hours before baking. For best texture, bake just before serving.
- → What nuts are best for topping?
Chopped toasted walnuts or pecans bring crunch and extra flavor. Almonds are a good alternative too.
- → How can I add more flavor?
Try mixing lemon zest into the ricotta filling or add cardamom with cinnamon for extra warmth.
- → Are these vegetarian-friendly?
Yes, the ingredients listed suit a vegetarian diet. Check puff pastry labels for butter versus shortening.