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Celebrate the arrival of summer with this light and declicious tart. It’s filled with bright fruit flavors and sweet hints of maple.


6 TO 8

Prep time


Cook time

25 MO


  • 3/4 cup unsalted butter, cubed​
  • 6 tablespoons water​
  • 2 tablespoons granulated maple sugar​
  • 1/4 teaspoon salt​
  • 2 tablespoons vegetable oil​
  • 2 1/2 cups flour​
  • 1 cup whole milk ricotta​
  • 3 tablespoons Grade A Amber Rich Maple Syrup​



  1. Preheat oven to 400°F.
  2. In a small saucepan, combine the butter, oil, water, sugar and salt.
  3. Place the bowl in the oven for 15 minutes, until the butter is bubbling and starts to brown just around the edges.
  4. Remove the bowl from oven. Add in the flour and stir it in quickly, until it comes together and forms a ball, which pulls away from the sides of the bowl.
  5. Transfer the dough to a tart pan.
  6. Once the dough is cool enough to handle, pat it into the shell with the hell of your hand and use your fingers to press it up the sides of the tart mould.
  7. Bake the tart shell in the oven for 25 minutes, or until the dough is golden brown.


  1. Whip the ricotta, cream cheese, syrup and lemon juice together until smooth.
  2. Spread the mixture across the bottom of the baked and cooled crust.
  3. Arrange fruit on top.
  4. Serve and enjoy.


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