Nutrition Facts
6 servings
6
Rustic Tart with Plums and Ricotta
With the plums from Grandpa's garden. Perfect for sweet September Sundays.
For the dough
250 Flour
80 Butter
80 margarine
20 water
1 pinch Salt
For the topping
800 plums
40 Sugar
60 Almond powder
200 Ricotta
vanilla powder
Directions
1
Wash and cut the plums in half, removing the pits.
2
Sauté them in a pan with a dab of butter and sugar, then set aside.
3
Preheat the oven to 180°C.
4
In a mixing bowl, add the flour with the salt, and make a well in the center.
5
Pour in the middle the butter and margarine in pieces, then knead with your hands.
6
Add water gradually; if it's too dry, increase the amount a little, otherwise add a bit of flour.
7
When you get a dough that no longer sticks, form it into a ball.
8
On a floured work surface, roll it out into a circle and spread with ricotta. Sprinkle with almond flour.
9
Pour the plums and fold the edges to prevent the filling from escaping.
10
To finish, sprinkle with vanilla, sugar, and small pieces of butter, and bake for 40 minutes while monitoring.
Ingredients
For the dough
250 Flour
80 Butter
80 margarine
20 water
1 pinch Salt
For the topping
800 plums
40 Sugar
60 Almond powder
200 Ricotta
vanilla powder
Directions
Directions
1
Wash and cut the plums in half, removing the pits.
2
Sauté them in a pan with a dab of butter and sugar, then set aside.
3
Preheat the oven to 180°C.
4
In a mixing bowl, add the flour with the salt, and make a well in the center.
5
Pour in the middle the butter and margarine in pieces, then knead with your hands.
6
Add water gradually; if it's too dry, increase the amount a little, otherwise add a bit of flour.
7
When you get a dough that no longer sticks, form it into a ball.
8
On a floured work surface, roll it out into a circle and spread with ricotta. Sprinkle with almond flour.
9
Pour the plums and fold the edges to prevent the filling from escaping.
10
To finish, sprinkle with vanilla, sugar, and small pieces of butter, and bake for 40 minutes while monitoring.
Notes
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