The Plum and Ricotta Tart is a delicious and beautiful autumn sweet, perfect for every moment of the day, from breakfast to dessert. We can customize our Tart by adding some extra ingredients to the cream such as orange grated zest or chocolate chips. Keep the Plum and Ricotta Tart wrapped in alluminio foil or inside a cake container. Let’s See the recipe!
Ingredients
- 1Egg
- 100 gSunflower Oil
- 150 gCaster Sugar
- The Juice of Half a Lemon
- 350 gPlain Flour
- 1 teaspoonBaking Powder
- 500 gRicotta
- 50 gIcing Sugar
Preparation
1- Preheat the oven to 325°F/180°C; Grease a 9-10 inch tart pan with butter or nonstick spray, set aside, we’ll need it later.
2- Wash the Plums, cut them into wedges (8 wedge per Plum) of the same size, set aside.
3- Put the egg, Sunflower Oil, Lemon Juice and Caster Sugar in a large bowl, mix the ingredients with a wooden spoon until smooth and gelatinous.
4- Add the Plain Flour and Baking Powder, keep mixing with the wooden spoon until smooth and stiff.
5- Mix together Ricotta and Icing Sugar in a medium size bowl with a spoon, we should get a smooth cream.
6- Stick the dough along the side and on the base of the tart pan using the hands, trim the edges with a knife.
7- Spread the Ricotta cream inside the shell with a spoon.
8- Arrange the Plums overlapping in a concentric circle over the cream then sprinkle with a handful of caster sugar.
9- Bake the Plum and Ricotta Tart for about 45 minutes or until well colored.