Brunch Fruit Tart
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Brunch Fruit Tart

Brunch Fruit Tart

with Ricotta and Mint

Puff pastry is topped with creamy ricotta, fresh mint and a drizzle of honey for a show-stopping brunch tart! Gather around the table, pour the OJ and get stuck in!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time10 minutes


/ serving 2 people

340 g

Puff Pastry

(Contains Soy, Wheat)

85 g

Red Grapes

2 unit(s)


100 g

Ricotta Cheese

(Contains Milk)

2 unit(s)

Cream Cheese

(Contains Milk)

7 g


28 g

Almonds, sliced

(Contains Almonds)

1 unit(s)


Not included in your delivery

½ tsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories1080 kcal
Fat62 g
Saturated Fat30 g
Carbohydrate108 g
Sugar34 g
Dietary Fiber9 g
Protein23 g
Cholesterol60 mg
Sodium1060 mg
Trans Fat1.5 g
Potassium650 mg
Calcium700 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Parchment Paper
Baking Sheet
Large Bowl
Measuring Spoons
Large Non-Stick Pan


Bake puff pastry

Unroll puff pastry, discarding the wax paper, then arrange on a parchment-lined baking sheet. Using a small knife, score a 1/2-inch border around pastry. (NOTE: Make sure not to cut all the way through!) Poke centre of pastry all over with a fork, avoiding the border. Bake in the middle of the oven, rotating the sheet halfway through, until pastry is golden-brown, 14-16 min. Allow pastry sheet to cool slightly before assembling, 5-6 min.


While pastry bakes, zest orange. Cut a piece off the top and bottom ends of orange. Place a flat end on a cutting board, then cut the peel away from top to bottom, turning orange as you go. When peeled completely, place orange on its side and cut into

1/4-inch rounds. Halve grapes. Thinly slice mint. Add ricotta, cream cheese, orange zest, 1/2 tsp sugar and half the mint to a large bowl. Season with salt and pepper, then stir to combine.

Toast almonds

Heat a large non-stick pan over medium-high heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

Finish and serve

When pastry sheet is cool, spread ricotta mixture evenly onto pastry sheet leaving a 1/2-inch border along the sides. Top with orange slices. Sprinkle grapes, almonds and remaining mint over top. Cut brunch tart into quarters, then drizzle with honey.