Ricotta Plum Tartlets
During plum season, there are so many possibilities to use up these fruity balls of goodness. These ricotta plum tarts are a lovely Italian twist on the classic tart. You can serve them with vanilla ice cream or just on their own straight out of the oven. They store well for up to three days in the fridge.
Recipe Tester Feedback: "Plums are my favourite fruit! The sweetness of the plums and the creaminess of the ricotta work together to make the perfect tartlet. We served it with ice cream and cream. We'll definitely have it again!" - Sharree
Contains: Gluten / Dairy / Egg
Preparation Time 15 minutes
Cooking Time 20-25 minutes
Can be frozen
- puff pastry - 1, ready rolled rectangle, make your own with the Iced Puff Pastry recipe from The Easter Subscriber Only Bonus Issue
- ricotta cheese - 250g, make your own with the Ricotta Cheese recipe from The Make Your Own Subscriber Bonus Issue
- caster sugar - 60g, plus extra for sprinkling
- vanilla bean paste - 1/2 tsp
- plums - 8, destoned and quartered
- egg yolk - 1, beaten
- ice cream - vanilla, to serve
- Preheat the oven to 190C. Line a baking tray with baking paper.
- Place the puff pastry rectangle (1) on a cutting surface and cut into 4 smaller rectangles.
- Place the rectangles on the prepared tray far apart from one another.
- If you need to make your own caster sugar, add sugar (60g) and grind Speed 9 / 3 seconds.
- Add the ricotta cheese (250g), sugar (60g) and vanilla (1/2 tsp) to the bowl. Combine Speed 2 / 10 seconds.
- Divide the ricotta mixture equally into 4 portions and spread over each rectangle, leaving a 1cm border.
- Place the plums (8) on each rectangle on top of the ricotta mixture and brush the borders with the egg yolk (1).
- Sprinkle the tarts with some extra sugar and bake for 20-25 minutes until golden brown and puffed. Serve with vanilla ice cream immediately.