plums in ricotta
Servings: 12
ingredients:
for the pastry shell:
- 170 g all-purpose flour
- 40 g icing sugar
- 1 tbsp vanilla sugar
- 1 egg
- 115 g butter
- a pinch of salt
for the filling:
- 500 g ricotta
- 150 g fine sugar
- 3 eggs
- 500 g plums
on top:
- 1-2 tbsp fine sugar
equipment:
- tart form (Ø 28 cm)
how to:
- 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.
Notes
Prep Time: includes 30 min of chilling for the pastry shell as well as 15 min for pre-baking.
Plums: Start w/ about 500 g plums ... you won't need all of them! (Otherwise it depends on you how many plums you add on top!)
The tart is fine on your kitchen counter for about 1-2 days. Afterwards store it in the fridge.
Sorry - no experience w/ freezing!