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Plum mania: I was in plum mania & just made another plum cake. Briefly I thought about creating plum jam, but summer came back & we had lots of sunshine & very warm weather (even if only for a few days) – I postponed any jam making.
A crispy slim tart w/ ricotta cream & plums seemed appropriate for late summer days. I found the recipe in one of my baking books, which I own since years: Tartes & Quiches by Delphine de Montalier.
Have a closer look …
There is a thin crispy pastry layer, a thick creamy ricotta layer & some juicy plums whose juice soakes into the ricotta cream.
For the pastry shell we combine:
- icing sugar
- vanilla sugar
- an egg
- a pinch of salt.
Roll up your sleeves (if there are any during summer!) & start kneading. At the end form a ball & let it rest in the fridge (coolest rack!) for about 30 min.
In the meantime clean the plums, halve them & pit them.
I started w/ about 500 g plums – you won’t need all of them. I put the leftovers in a pot w/ a little water & cooked it w/ vanilla sugar for some minutes until the plums started disintegrating – and enjoyed the plum mess w/ yoghurt.
Preheat the oven to 180° C fan.
Roll out the pastry between 2 sheets of cling foil. (You may also use baking parchment.)
Transfer the pastry to the tart form. It doesn’t matter if the pastry doesn’t cover all of the edge. The ricotta cream will be baked & comes out rather firm.
Pinch the pastry w/ your fork before pre-baking at 180° C fan for about 15 min.
Yes – this time I decided to do a pre-baking of the tart pastry. However, I didn’t fill the pastry shell w/ fry beans or whatever. My private impression is that it depends on the baking book if pre-baking in general is recommended or not. The next step concerning pre-baking is blind-baking meaning that you weight the pastry with dried beans or special baking balls … Any way it’ll raise additional efforts. As a result the pastry shall come out more crispy & dense … For special tarts I think that a simple pre-baking (no blind-baking) is fine, although the pastry gets a little – only a little – fluffy. In general I skip this step.
In the meantime assemble the ingredients for the ricotta cream:
- fine sugar
Just mix w/ your egg whisk until you get a fine cream.
By the way: this ricotta cream is also fine w/ any other type of fruit – like cherries, strawberry, any berries … peaches, apricots … It’s easy & fast to create.
The pastry is nicely crispy & light brown after the pre-baking.
Reduce the oven temperature to 160° C fan.
Pour the ricotta mess in the tart form.
Arrange the plums on top. (You may add more plums if you like.)
After about 40 min in the oven the plum ricotta tart is ready.
Oh – when having left the oven just sprinkle some fine sugar all over the tart for the plum juices.
Let the tart cool down to room temperature & serve in the tart form.
- 170 g all-purpose flour
- 40 g icing sugar
- 1 tbsp vanilla sugar
- 1 egg
- 115 g butter
- a pinch of salt
- 500 g ricotta
- 150 g fine sugar
- 3 eggs
- 500 g plums
- 1-2 tbsp fine sugar
- tart form (Ø 28 cm)
- Mix flour, icing sugar, vanilla sugar & salt.
- Add the butter & the egg & knead everything together.
- Form a ball & let it chill in the fridge for about 30 min.
- Clean & trim the plums. Cut them into halves & discard the pits.
- Preheat the oven to 180° C fan.
- Roll out the pastry between 2 sheets of clingfoil & transfer the pastry (w/o the clingfoil!) to the tart form. Fit the pastry into the tart form.
- Bake in the preheated oven for about 15 min.
- Reduce the oven temperature to 160° C fan.
- Whisk eggs & sugar & ricotta w/ an egg whisk until creamy.
- Pour the ricotta mess in the hot pastry shell.
- Add the plums on top.
- Bake in the preheated oven for about 40 min.
- Sprinkle some sugar all over the tart.
- Let the tart cool down in the tart form & serve in it.