Plum ricotta tart
very easy
90 mins
90 mins
Ingredients
- 1 pack of (250 g) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf)
- 100 g Butter
- 100 g Flour
- 50 g crushed almonds
- 30 g Honey
- 400 g Summer plums
- 500 g Ricotta
- 100 g Sugar
- 1-2 TABLESPOONS Lemon juice
- 1 pinch Salt
- 1 package Sauce powder "Vanilla flavor
- 3 Eggs (size M)
- 1 TABLESPOON Icing sugar
- 7-10 Tbsp Grease
- 7-10 Tbsp Aluminium foil
Directions
- 1
Let the dough sheets rest at room temperature for about 10 minutes. Knead 50 g butter, flour, almonds and honey with the dough hooks of the hand mixer to form crumbles. Chill the crumbles for about 30 minutes.
- 2
Melt 50 g butter. Halve 5 filo pastry sheets crosswise. Use the remaining sheets for other purposes. Spread a thin layer of butter on each filo pastry sheet. Grease the tart tin with lift-off base (approx. 23 cm Ø) and line it with the dough sheets overlapping.
- 3
Wash, halve and stone the plums. Cut halves into slices. Cream ricotta, sugar, lemon juice and salt. Stir in sauce powder. Stir in the eggs one by one. Pour the ricotta mixture into the tart.
- 4
Spread plum wedges on top. Spread crumbles over it.
- 5
Bake on the lower shelf in a preheated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 45-50 minutes until the ricotta mass is firm. After about 30 minutes cover the surface with foil.
- 6
Remove the tart from the oven and let it cool down on a cake rack. Dust with icing sugar before serving.
Nutrition Facts
310 kcal
28 g
18 g
9 g
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