Name: Italian plum ricotta tart
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 - 8
Ingredients: Base & topping; 1 1/2 cups plain flour; 100 g ground almonds; 2 heaped tbsp raw sugar; 1 tsp baking powder; 75 g butter, chilled; 1 medium egg; Filling; 400 g ricotta; 2 tbsp sugar; 75 ml sweet dessert wine; Zest of 1 lemon; 6-8 plums

Italian plum ricotta tart

This tart is just divine and works with pretty much any variety of plum. It’s not too sweet, so you will find that even people who claim not to have a sweet tooth will love it!

Serves 6 - 8

Prep

25M

Cook

45M

Total

1H 10M

Ingredients

Base & topping

1 1/2 cups plain flour

100 g ground almonds

2 heaped tbsp raw sugar

1 tsp baking powder

75 g butter, chilled

1 medium egg

Filling

400 g ricotta

2 tbsp sugar

75 ml sweet dessert wine

Zest of 1 lemon

6-8 plums

Method

1.Heat oven to 180°C. Grease a 26cm ceramic pie dish.

2.In a food processor blitz the flour, almonds, raw sugar and baking powder. Add the butter and process until you have fine crumbs. Add the egg and pulse until coarse crumbs that hold together when pinched form. Press a little more than half this mixture into the base and up the sides of the prepared dish. Chill for 15 minutes.

3.Whisk or beat all of the filling ingredients, except the plums, until you have a mostly smooth cream – I don’t mind a few lumps of ricotta. Pour the mixture into your chilled crust. Slice the plums into 6 slices and place these on top of the filling. Cover with the remaining crumb mixture and bake for 40-45 minutes until set. Cool.

4.Serve at room temperature or chilled.